This traditional Easter sweet from Spain, especially popular in Andalusia, is known as pestinos. While they are typically deep-fried, this version uses an air fryer to deliver a lighter, lower-fat treat without sacrificing flavor. The result is still wonderfully crisp and satisfying, a dessert that many will want to reach for again and again.
- 250 grams of flour
- 50 ml extra virgin olive oil
- 50 ml white wine
- 1 teaspoon anise seeds
- 1 teaspoon sesame
- rind of 1 lemon
- a pinch of salt
- Honey for brushing the pestinos (optional)
pestinos in air fryer. verified
- Heat the olive oil in a pan over medium heat. Add the anise seeds and sesame and cook for 1–2 minutes until the anise seeds are lightly browned. Remove from heat and let cool.
- In a large bowl, blend the flour with the lemon zest and a pinch of salt. Stir in the cold flavored oil and white wine. Mix until a soft, manageable dough forms. If needed, adjust the dough by adding a little more flour or white wine until the texture feels right.
- Preheat the air fryer to 180°C (356°F).
- Divide the dough into small portions and roll them into thin rectangles about 5×10 cm. Fold the ends of each rectangle toward the center and press lightly to seal.
- Arrange the pestinos in the air fryer basket, ensuring they do not touch. Depending on basket size, cooking may need to be done in batches.
- Bake for 6 to 8 minutes or until the edges turn golden and the centers feel crisp.
- For a honey glaze, warm honey in a small saucepan over medium heat until liquid. Dip the cooked pestinos in the warm honey, then place them on a cooling rack to dry and set.
- Once cooled, store the pestinos in an airtight container. A light dusting of sugar can be added if desired for extra sweetness.
pestinos verified
So with the air fryer, these traditional Easter pastries can be enjoyed with less oil while maintaining their distinctive charm. They pair nicely with a cup of coffee or tea. It is worth noting that the texture and appearance of pestinos prepared in an air fryer may differ slightly from those fried in oil, but this version remains delicious and considerably lighter in fat.
(Attribution: This adaptation reflects a modern, healthier take on classic Andalusian pestinos as part of traditional Spanish Easter sweets.)