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Pestiños

Crispy Spanish fried pastries infused with aniseed and orange, coated in warm honey sauce.

50 minMediumServes 6350 cal/serving

SpanishDessertStovetopVegetarianDairy-FreeEgg-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 orange peel strip
  • 1 tsp anise seeds
  • 1 tsp sesame seeds, toasted
  • 1/2 cup dry white wine
  • 2.5 cups all-purpose flour
  • 1/2 tsp salt
  • 3 cups light olive oil for frying
  • 1/2 cup honey
  • 2 tbsp water

Instructions

  1. 1

    Heat 1/2 cup extra virgin olive oil in a small skillet over medium heat, add 2 orange peel strip, fry until dark, and discard the peel.

  2. 2

    Remove skillet from heat, stir in 1 tsp anise seeds and 1 tsp toasted sesame seeds, and cool completely.

  3. 3

    In a large bowl, whisk 2.5 cups all-purpose flour and 1/2 tsp salt, then stir in the cooled oil mixture and 1/2 cup dry white wine.

  4. 4

    Knead into a smooth dough, wrap in plastic, and let rest at room temperature for 30 minutes.

  5. 5

    Roll dough very thin, cut into small squares, and fold two opposite corners to the center, pressing firmly to seal.

  6. 6

    Heat 3 cups light olive oil for frying in a deep skillet to 350F and fry pastries in batches until golden brown on both sides.

  7. 7

    Heat 1/2 cup honey and 2 tbsp water in a pan over low heat, coat fried pastries in warm glaze, and set on a rack.

Questions

Can I make Pestiños gluten-free?

Yes. The gluten in this entry is 2.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Pestiños keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Pestiños?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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