Pestiños

Ingredients for 1 servings:

• 250 ml white wine
• 250 ml olive oil
• 1 tsp lemon zest
• 1 pinch of salt
• 1 tsp aniseed or 2cl anise schnapps
• 750 g flour
• Sugar for dusting
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Spanish pastries fried in olive oil for All Saints’ Day, Christmas and Easter

Carefully heat the olive oil in a pan and fry the lemon zest for 1-2 minutes, or the aniseed shortly before the end if you decided not to add the schnapps. Remove the lemon zest and seeds and add the oil to a mixing bowl along with the white wine, a pinch of salt, and anise schnapps if desired. Stir everything together. Now add the flour a little at a time and continue stirring and kneading until a smooth dough forms. After letting it rest for 30 minutes, take small, walnut-sized portions and roll them out into small rectangles. Press the two opposite corners of the dough together and place them in a deep pan or heavy pot with hot olive oil. Once the pestiños are golden brown, remove them from the oil, drain them on kitchen paper, and dust them with plenty of sugar. The pestiños then need to cool before eating. They keep quite well in a sealed container.