Recipe of Pestiños with honey

Native to Andalusian lands and typical of Jaén, pestiños are a sweet snack typical of Holy Week. They can be taken in two ways: accompanied by sprinkled sugar or coated in batter or bathed in a syrup prepared with honey and water. On this occasion, we prepare a recipe for pestiños with honey so that you can discover its sweet flavor and texture.

Due to their shape, they seem a bit complicated to make, but in this article we will show you all the steps in detail so that you can make them at home without any problem. Keep reading then and discover how to make pestiños with honey.

Ingredients to make Pestiños with honey:

250 grams of common wheat flour

70 milliliters of sherry wine
70 milliliters of light olive oil
400 milliliters of sunflower oil to fry

1 orange and lemon peel
1 tablespoon of matalauva seeds
200 grams of honey and a splash of water for the pestiños syrup

2 tablespoons sesame seeds

How to make Pestiños with honey:

To start with these homemade honey dips, peel the lemon and orange peel very thin.
Heat the oil in a frying pan or casserole, try to keep the heat to a minimum to prevent them from burning.

Trick: if you want the peel to come out easily without a part, you can help yourself with a peeler.
Once you see that a minute or so has passed, turn off the heat and add the matalahúva or green anise to the pan.
Stir to release its flavor and leave it there to emulsify in the meantime.

On the other hand, add the already sifted flour in a bowl and add sesame seeds.
Stir so that it mixes and the seeds are distributed throughout the flour.
Strain the emulsionof the citrus peels and the matalahúva into the flour in the bowl through a metal strainer.

Also add the Jerez wine and stir until it forms a dough that detaches from the container.
Take out and knead a few minutes. It should not stick to any surface, the dough is very manageable.
After kneading for a while, cover with a cloth in a container and let it rest for 30 minutes. This time will improve the texture and flavor of the dough.

Then, take out the dough to work it on a wide surface.
Flatten the dough using a kitchen rolling pin or simply with a glass bottle that will act as a rolling pin.
Leave it very thin so that when frying they do not thicken. You can make the cuts with a round or square mold, but if you don’t have one, you can cut with a knife and make rectangles.

Then, bring the tips of each end together and press in the center so that they do not stick together and do not open.
Tip: if you don’t have molds, you can use the lid of a plastic container or an upside-down glass to make these Andalusian pestiños.
Heat oil in a frying pan and fry the pestiños in small batches to prevent them from deforming or the oil from losing heat.

Also prepare a tray or dish with absorbent paper to remove excess oil when the pestiños with honey and anise are ready.
Each one should fry for about 2 minutes on each side, do it over medium heat so that they do not brown too much.
Trick: if you choose to make the shape of the pestiños round, stretch the ends a little and then fry.

Once ready, heat honey and a splash of water.
Let it heat while the honey dissolves and forms a syrup.
When it is ready, you can emulate the pestiños, that is, bathe them in this syrup and serve them at the table. Enjoy your easy pestiños with honey!