🇪🇸 Spain · Dessert
Pestiños (Honey-Glazed Fried Pastries)
By eatmundo · July 7, 2026
Pestiños are delightful Andalusian fried pastries, particularly popular during Christmas and Easter. Made from a simple dough infused with aniseed and orange, then deep-fried until golden and crispy, they are traditionally drenched in a warm honey syrup, creating a wonderfully sweet and aromatic treat.
Ingredients
check them off as you prepareHow to Make It
- 1
Gently heat 100 ml of olive oil in a small saucepan over low heat. Add 1 teaspoon of whole aniseed and 1 strip of orange peel. Infuse the oil for about 5-7 minutes, making sure it doesn't get too hot or the aniseed will burn. The oil should be fragrant, not smoking.
- 2
Remove the saucepan from the heat and let the oil cool down slightly, then strain out the aniseed and orange peel. You now have a beautifully aromatic oil for your dough. Discard the solids.
- 3
In a large bowl, combine 250 g of all-purpose flour and a pinch of salt. Make a well in the center and pour in the infused olive oil and 80 ml of dry white wine. Mix with a spoon, then use your hands to bring the dough together.
- 4
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it's smooth, elastic, and no longer sticky. Cover the dough with a clean kitchen towel and let it rest for 20 minutes; this helps relax the gluten.
- 5
Roll out the rested dough very thinly, about 1-2 mm thick. Use a knife or a pastry wheel to cut the dough into squares or rectangles, approximately 5x5 cm (2x2 inches). You should get around 20-25 pieces.
- 6
To shape the pestiños, take each square and bring two opposite corners together, pressing them firmly in the center to seal. They'll look like little bow ties or small, open envelopes. Repeat for all dough pieces.
- 7
Heat enough frying oil in a deep pot or frying pan to reach 170°C (340°F). Fry the pestiños in batches, being careful not to overcrowd the pan, for about 1-2 minutes per side until golden brown and puffed up. They fry quickly!
- 8
Using a slotted spoon, remove the fried pestiños and place them on a plate lined with paper towels to drain excess oil. While they're still hot, prepare the honey glaze. In a separate saucepan, gently heat 200 g of honey with 50 ml of water (and 1 cinnamon stick if using) until warm and runny.
- 9
Dip each pestiño into the warm honey syrup, ensuring it's fully coated. Let any excess drip off, then place them on a serving platter. Pestiños are best enjoyed at room temperature, ideally within a day or two of preparation for optimal crispness.
Frequently Asked Questions
How can I prevent my pestiños from becoming too hard?+
Ensure your dough is rolled very thinly (1-2 mm) and kneaded until smooth. Over-kneading can toughen the dough, and rolling it too thick will result in a harder pastry. Frying at the correct temperature also prevents overcooking.
What kind of oil is best for frying pestiños?+
A mild olive oil or a neutral vegetable oil (like sunflower or canola) is best for frying pestiños. Olive oil adds a subtle flavor traditionally found in Andalusian sweets, but a neutral oil will also work well.
Can I substitute the white wine in the dough?+
The white wine adds a subtle acidity and tenderness to the dough. If you prefer not to use alcohol, you can substitute it with an equal amount of orange juice or water, though the flavor profile will be slightly different.
How should I store leftover pestiños?+
Pestiños are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 3-4 days. They may lose some crispness over time, but the honey glaze will keep them moist.
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