Pepita Aris

Pestiños

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Preparation info
  • Makes about

    thirty

    • Difficulty

      Easy

Appears in
Recipes from My Spanish Grandmother: The Real Taste of Spain in 150 Traditional Dishes
Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

  • About

The Arabs invented all sorts of sweet bites, to eat after the main course or with drinks. Bathed in scented honey syrup, pestiños were often deep-fried and known as dulces de Sárten, which means “sweets from the frying pan”. However, at home it is a good deal easier to bake them and they puff beautifully in the oven.

Ingredients

  • 225 g/8 oz/2 cups plain (all-purpose)
  • flour, plus extra for dusting</

Method

  1. Preheat the oven to 190°C/375°F/Gas 5. Sift the flour on to a sheet of baking parchment. Heat the oil in a small pan with the crushed aniseed, until the aniseed releases its aroma. Strain the oil into a larger pan and add the sugar, water and anisette. Heat to a

Photos