Anise and honey pestiños
Crisp white wine and anise pastries coated in warm honey.
Active time45 min
CookingNot specified
Total2 h 30 minResting : 1 h
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Ingredients
- 1 lemon
- 1 tsp anise seeds
- 1 tbsp water
- 150 g strong white bread flour
- 1 l sunflower frying oil
- 65 g olive oil
- 50 g honey
- 1 pinch of fine salt
- 65 g white wine
Preparation
Wash and dry the lemon. Peel off yellow strips without the white pith. Gently heat the olive oil, add the peel and remove from the heat. Add the anise and cool, then remove the lemon strips, leaving the seeds in the oil. Mix the flour, salt and wine, then add all the infused oil. Work until smooth. Cover and rest for 60 minutes.
1 lemon1 tsp anise seeds150 g strong white bread flour65 g olive oil1 pinch of fine salt65 g white wine- peeler
- saucepan
- mixing bowl
- spatula
- tea towel
Roll the dough thinly and cut squares about 7 to 8 cm across. Gather and roll the trimmings to use all the dough. Fold opposite corners towards the centre and press to seal. Pour the frying oil into a deep saucepan about 18 cm across and heat to 170 °C. Fry in small batches, turning for even browning. Drain on kitchen paper.
1 l sunflower frying oil- rolling pin
- knife
- deep saucepan
- cooking thermometer
- slotted spoon
- kitchen paper
Gently warm the honey with the water until fluid. Coat the still warm pestiños and cool.
1 tbsp water50 g honey- saucepan
- spatula
Allergens
- Gluten
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration