Orange Pestiños are a traditional Andalusian sweet, often enjoyed during Christmas and Holy Week. Made with flour, white wine, olive oil, and flavored with orange zest and anise seeds, these fried treats are coated with honey or powdered sugar for a delightful finish. Perfect for breakfast or paired with tea in the afternoon, they bring a taste of southern Spain to your table.
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Heat the olive oil along with the orange zest in a bowl until very hot but not boiling. Remove from heat and add the white wine and anise seeds.
Let the mixture rest until it becomes lukewarm.
Transfer the oil mixture to a bowl and add the flour, kneading until you achieve a smooth dough that doesn’t stick to your hands.
Sprinkle a bit of flour onto a flat surface, divide the dough into 4 portions, and roll each out with a rolling pin to form rectangles about 2 millimeters thick. Fold two of the corners together to shape the pestiños.
Fry the pestiños in a pan in small batches to prevent them from sticking to each other.
Remove the pestiños and place them on a plate lined with paper towels to absorb excess oil.
Ensure the oil is hot but not boiling to avoid burning the orange zest.
Knead the dough thoroughly to achieve a smooth texture that doesn’t stick to your hands.
Fry the pestiños in small batches to prevent them from sticking together.
Serve the pestiños warm for the best flavor and texture.
You can coat the pestiños with honey instead of powdered sugar for a traditional touch.
Can I use a different type of oil?
Traditionally, olive oil is used for its flavor, but you can substitute with a neutral oil if needed.
What can I use instead of anise seeds?
You can use fennel seeds or omit them if you prefer a milder flavor.
How thick should the dough be rolled?
The dough should be rolled out to about 2 millimeters thick for the best texture.
Can I bake the pestiños instead of frying?
While frying is traditional, you can bake them at 375°F (190°C) until golden brown for a healthier option.
How should I store leftover pestiños?
Store them in an airtight container at room temperature for up to 3 days.
