The pestiños are a balanced mixture of sweet and salty, honey and olive oil with salt, the result of the influence of the three cultures that populated the Iberian Peninsula for so many centuries: the Jewish, the Christian and the Muslim.
Recipe of the typical sweets of Andalusia.
400 g of wheat flour
1/2 glass of fine wine from Jerez
1 teaspoon of matalahuva
1/2 teaspoon sesame
1 lemon rind
200 g of honey
Extra virgin olive oil Olivar de la Luna
Salt to taste
- Heat a frying pan and add 1/2 cup of extra virgin olive oil. When hot, add the lemon rind and let it cool slightly; then remove the pan from the heat and add the matalahúva and the sesame seeds.
- Let the oil cool, pass it through a Chinese strainer and reserve it.
In a bowl, put the flour in the form of a volcano, add a little salt and add the sherry and strained oil. Knead everything well until you get a good dough.
Then let the dough rest for an hour.
- Meanwhile you can make the honey syrup, putting the honey and 5 tablespoons of water in a saucepan. Put it on the fire and when it starts to boil, lower the heat and let it simmer for about 10 minutes.
- When the dough has rested, put it on the table or kitchen counter, on which a little flour will have been thrown and with the rolling pin, previously smeared with oil, stretch the dough well, so that there is a sheet of about 3 millimeters.
- With a knife, cut the dough into squares of 10 centimeters on each side and roll the squares joining the opposite ends, as if it were an envelope.
- Put a frying pan on the fire with plenty of oil and when it is very hot, fry the pestiños.
- Once fried, dip them in the honey and let them drain on a colander.
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