Pestiños are typical Sevillian sweets, a great classic Spanish pastry. Generally, although almost the whole year are elaborated, during Holy Week they have their greatest boom. However, each house has its typical Andalusian paint of pestiños, although sugar is generally not added inside the dough, hence, at the end of frying them, they bathe with a honey syrup to take all the taste and Typical sweetness of these Sevillian sweets. You should also know that Cordoba pestiños are just as delicious. In recipes, we explain how to do the best Sevillian pestiños. Do not miss this typical Easter sweet, very rich old pestiños that are preserved very well for a long time. Lets cook!
| 🚻 8 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make Sevillian pestiños: |
| 2 glasses of olive oil (and a little more to fry) 1 orange (its peel) 1 tablespoon of matalauva (grain anise) 500 grams of common flour (and maybe something else) 1 tablespoon of Sesame 1 tablespoon of ground cinnamon 1 glass of white wine 1 glass of water 1 lemon (its peel) para the syrup :: 250 grams of honey 1 small glass of water water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Sevillian pestiños:
1. Do you ask how to make homemade pestiños? To make the Sevillian pestiños recipe, you must first aromatize olive oil. To do this, put in a pan the 2 glasses of olive oil, the orange peel finely peeled, you should not take the white part and the tablespoon of Matalauva. Fry about 8-10 minutes over low heat to infuse well.
2. Strain the oil to remove the Matalauva and the skin of the orange, lets out.
3. When the oil has already turned, place in a bowl the flour in the form of a volcano and put in the center the cinnamon powder, the sesame, the wine, the water and 200 ml of the oil where you have fried with the skin of the orange and matalauva. Reserve excess oil for later. Then mix with a wooden spoon and end up kneading with your hands.
Trick: You may need to add more flour, these recipes usually carry the flour it admits. There must be a homogeneous smooth mass and that does not stick in the hands, but that is soft.
4. Take small portions of dough and make small balls. Then, with a small roller stretches in an elongated and very finely.
5. Fold the two edges towards the center and press a little so that they are stuck between them.
6. Put the aromatized excess oil with the orange skin and the matalauva in a pan on the fire and then fry the grandmothers pestiños. If you see that it is little amount, add more olive oil. Then, peel the lemon trying not to take the white part and put in the oil. Put to the fire until it heats up well.
7. When the oil is hot, remove the skins from the lemon and fry the homemade pestiños on fire not very strong. Do not put many at the same time and see that they do well inside. View pestiños on a plate with absorbent paper to remove excess oil.
Trick: If the dough has been fat, they can be raw inside. Ideally, they are golden on both sides.
8. Let the Sevillian pestiños cool completely. Next, it elaborates a honey bath, since the dough does not carry any type of sugar, so they will be sweet and rich. To do this, put honey and water in a saucepan and heat on fire. Then, turn off the fire and see the pestiños adding in small quantities. Let them rest for a little while on the honey syrup and turn them back and let them soak well. View grandmothers Andalusian pestiños who are already bathed and add others.
Trick: If the syrup is cold, heat again.
9. You already have your Sevillian pestiños ready to consume. They endure many days stored in a dry place, but they must be well covered. A typical pestiños recipe that you should not miss. Let us know if you have done them and, if you liked the recipe, share with us the photograph of the final result. I also invite you to visit my blog target = _BLANK REL = NOFOLOW CLASS = OUTBOUNDCAKES FOR YOU.
