Pestiños de Sevilla

Pestiños de Sevilla are a traditional Spanish pastry particularly popular during Christmas and Easter. These delightful treats boast a rich history that reflects the vibrant culture of Andalusia. While they are now a common holiday delicacy, pestiños have their origins in Arabic cuisine, introduced to Spain during the Al-Andalus period. Over centuries, these pastries have been adapted and are now an integral part of Sevillian gastronomy.

Ingredients for Pestiños de Sevilla

Before diving into the preparation of Pestiños de Sevilla, gather the following ingredients:

• Flour - 500g
• Olive Oil - 150ml
• White Wine - 150ml
• Fresh Orange Zest - from 1 orange
• Anise Seeds - 1 tablespoon
• Sesame Seeds - 1 tablespoon
• Sugar - 100g
• Cinnamon - 1 teaspoon
• Salt - a pinch
• Honey - 200g
• Vegetable Oil for frying - around 500ml

Preparation of Pestiños de Sevilla

Step 1: Prepare the Dough

Start by heating the olive oil in a pan and add the anise seeds along with the sesame seeds. Fry them briefly until they release their aroma, infusing the oil with their flavors. Remove from heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Make a well in the center and pour in the slightly cooled oily mixture, white wine, and freshly grated orange zest. Mix until a dough forms.

Knead the dough until it is smooth and elastic. Cover the dough and let it rest at room temperature for about 30 minutes. This resting period allows the gluten in the flour to relax, making the dough easier to handle in the next steps.

Step 2: Shape the Pestiños

After resting, roll out the dough on a floured surface until it is about 2mm thick. Cut the dough into small rectangles roughly 5x8 cm in size. To form the traditional pestiño shape, fold two opposite corners towards the center and press them together gently.

Step 3: Fry the Pestiños

Heat the vegetable oil in a deep pan until it reaches the optimal frying temperature. You can use a thermometer or test it with a small piece of dough; it should bubble and rise to the surface without burning.

Fry the pestiños in batches to avoid overcrowding the pan, which could lower the oil temperature. Fry until golden brown on both sides, then remove with a slotted spoon and drain on paper towels to remove any excess oil.

Step 4: Glaze the Pestiños

In a separate saucepan, warm the honey slightly until it becomes runny, but do not let it boil. You can add a tablespoon of water to thin it if necessary. Dip each fried pestiño into the warm honey, ensuring it is thoroughly coated. Let excess honey drain off before placing them on a wire rack.

Enjoying Pestiños de Sevilla

Pestiños are best enjoyed at room temperature once they have cooled and the honey has set. They pair wonderfully with a cup of coffee or tea and are perfect for festive gatherings. In Seville, they often serve as a sweet treat during celebrations, bringing families and friends together.

Pairing Suggestions

• Serve with aromatic spiced tea or hot chocolate for a warm complement.
• Pair with a chilled glass of sweet Spanish Sherry for an authentic Andalusian evening treat.

With their delightful combination of anise seeds and honey, Pestiños de Sevilla encapsulate the rich culinary heritage of Andalusia in every bite.