Spaniards celebrate the holiday season with an abundance of desserts. The festive spirit brings a wide range of sweets for Christmas, All Saints, and Easter alike. Each region adds its own twist, but the common threads are bright citrus, warm cinnamon, anise, and honey that permeate many treats.
Across the autonomous communities, recipe books differ. Some confections share a base that many regions adapt, while others stand apart with unique flavors. Yet one thing remains constant: the scent of orange and other aromatics evokes the season. The dish pestinos is a good example. While origins are debated, these treats are made not only in Spain but in parts of Latin America as well. Some sources trace hints of the recipe back to ancient Rome, and the use of orange suggests Sephardic influences.
Regardless of their exact birthplace, pestinos captivate palates with their delicate balance of flavors. They are readily available in bakeries, pastry shops, and supermarkets during the holidays, but making them at home is highly enjoyable and often straightforward. The following ingredients and steps guide the process.
Contents
- 400 grams of flour
- 100 milliliters of olive oil (plus a generous splash for frying)
- 100 milliliters of white wine
- 20 grams of anise in cereal
- 20 grams sesame
- orange zest
- lemon zest
- cinnamon stick
- powdered sugar and cinnamon (or honey) for garnish
Preparation
- The first step is to infuse olive oil with fragrant aromas. It helps to prepare in advance by heating lemon and orange peels and a cinnamon stick in a saucepan over low heat for at least thirty minutes. Then add the anise kernels and let them steep for another fifteen minutes. Allow the oil to cool to room temperature.
- Before making the dough, toast the sesame seeds gently in a pan over medium heat so they release their aroma without burning. Set them aside.
- With the oil and sesame ready, begin the dough. Mix the sweetened flour with sugar, white wine, and olive oil in a bowl until a cohesive dough forms.
- Add a pinch of salt, the juice of an orange, and the pre-toasted sesame seeds. When the mixture is well combined, let the dough rest for thirty minutes.
- After resting, roll the dough with a rolling pin until it forms a thin sheet. Cut it into squares and shape each piece into the traditional pestino form by bringing together the two opposite corners.
- Fry the pieces in plenty of hot oil until they turn a golden brown color.
- Drain excess oil and coat the pestinos in a mixture of sugar and cinnamon. They may also be served with a drizzle of honey as an alternative garnish.