"Pestiños" are one of the most typical sweets from Malaga. Although made throughout the year, they are especially popular as a Christmas treat. Several variations of the recipe exist: made with white wine or honey, or the delicious pestinos made with the sweet wine of Malaga.
Brown aniseed is sweeter and more intense, whereas green aniseed is distinctive for its fresh taste.
- Heat the olive oil in a frying pan and add the lemon peel to flavor it.
- When the peel is golden, remove it and take the pan off the heat. Add the sesame and green anise.
- Place the flour in a bowl, making a well in the centre. Mix in the flavored oil from the frying pan, the sweet anise, sweet wine and a pinch of salt.
- Knead until the dough is smooth. Let rest for 15 minutes, covered with a cloth.
- Roll the dough out thinly. Divide the dough into walnut-sized balls.
- To form the pestiños, flatten out the balls; pull the corners toward the centre and pinch to seal so that the pestinos do not open up when cooked. Fry in hot oil.
- Remove with a slotted spoon and drain on paper towels to remove the excess oil.
- Sprinkle with sugar. Cool before serving.
Photo: ID 27500763 / nito500 / MSCOMM
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