Hello friends and friends of Pauline Kitchen! Today I want us to talk about a recipe that will make us travel directly to the beautiful Andalusia city: they are rich and sweet plagues.

This recipe basically consists of a dough that has oil, wine and spiceswhich is then cut and fried in hot oil. The result is a crunchy delicacy with a flavor that will blow your mind.

This time we are going to tell you in detail What are theyits history, origin, the particular characteristics of its mass and, of course, a recipe so they can enjoy these sweets at home.

About the pestiños

This is a very traditional recipe in Andalusian gastronomy, especially popular in the provinces of Cádiz, Seville and Málaga. It is about fried sweets made from a flour dough, olive oil, white wine, sugar and spices As the anise and cinnamon.

The pestiños combine a crunchy texture on the outside with a tender and juicy interior. A real treat for lovers of sweets and a tradition rooted in the culinary culture of the Andalusian region.

How Andalusian pestiños are made

The elaboration of the Andalusian pestiños It is relatively simple, although it requires some dedication. To prepare them, first mix the flour with olive oil and white wine, until obtaining a homogeneous and smooth mass. Then, the spices are added, which give it aroma and flavor.

The time it is thinly stretched, cut into the desired shape and fried in abundant hot oil until it acquires a golden color and a crunchy texture. Once fried, they are sprinkled with sugar or bathed in honey to enhance their flavor and give them an irresistible sweet touch.

Who invented pestiños?

The exact origin is not precise, but it is believed that They were invented in the time of Al-Andaluswhen the Arabs dominated much of the Iberian Peninsula.

During that time, the Arabs introduced new ingredients and cooking techniquesand it is very likely that the pestiños are an adaptation of the Arabian sweets. The pestiños were adopted by Andalusian cuisine and became a tradition that has lasted for centuries.

In which region are they typical?

They are typical of the cuisine of the autonomous region of Andalusia, in Spain and can be found, above all, in the provinces of Cádiz, Seville and Malaga. These sweets are common at fairs and popular festivities, where they are tasted and shared with friends and family.

They have also spread to other regions of Spain and have even become a internationally recognized sweet.

When are they typical?

They are especially popular during the Christmas time and Andalusian Holy Week. During those dates, homes are filled with the rich aroma of homemade pestiños freshly fried.

The preparation of pestiños has become a family tradition, since it is a typical grandmother’s recipe that is transmitted to the new generations. These sweets are part of the gastronomic identity of the region and are a symbol of celebration and togetherness.

5 tips to make them perfect

  1. uses olive oil good quality extra virgin to fry the pestiños. Olive oil adds flavor and improves the texture of the dough.
  2. Gently knead the dough and let it rest so that it acquires consistency before stretching and cutting it.
  3. Make sure the oil is hot enough before frying. The right temperature will ensure that they cook evenly and turn their characteristic golden color.
  4. sprinkle them with sugar or bathe them in honey while they are still warm.
  5. Store them in an airtight container to maintain their freshness and enjoy them for several days.

We are ready and set. Now let’s see how they turn out.

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Homemade Andalusian pestiños recipe


  • 500g of flour
  • 100 ml of extra virgin olive oil
  • 100 ml of white wine
  • Anise seeds (to taste)
  • 1 teaspoon ground cinnamon
  • olive oil for frying
  • Sugar or honey to decorate

How to make Andalusian pestiños in 5 steps

  1. In a bowl, mix the flour, olive oil and white wine until a homogeneous and smooth dough is obtained.
  2. Add the anise seeds and the ground cinnamon and gently knead until integrated. Wrap and let the dough rest for at least 30 minutes.
  3. Stretch the dough with a rolling pin and cut into squares (5×5 cm approx.) and fold two of the ends, as if it were a handkerchief. Meanwhile, heat plenty of olive oil in a skillet over medium-high heat.
  4. Fry them in hot oil until golden on both sides. Remove them and let them drain on absorbent paper.
  5. Sprinkle generously with sugar or honey when hot. Let cool and enjoy!
homemade pestiños recipe

Source: www.paulinacocina.net

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