Crispy on the outside. Soft on the inside. Pestiños are one of those treats you never make enough of. They belong to Andalusia like churros belong to Sunday mornings. Not just for Semana Santa — they show up for Christmas, Carnival and everything in between.

More than just a snack

Pestiños are distant cousins of the Moroccan shebbakiyya. Their roots? Some say Andalusian, others point to Jewish traditions. What’s certain: these little dough treats have been around for centuries. Even Cervantes mentioned them in Don Quixote. Back then, they were already sizzling into kettles of honey. Smart move.

Small but mighty

These aren’t breakfast. Or lunch. They’re bite-sized but not exactly light. Usually folded like a mini scarf, they’re perfect with coffee. Or while waiting for the next party.

Pick the right olive oil

Skip the bold, peppery stuff. For sweets, go with mild and fruity olive oils like arbequina or empeltre. They bring balance without overpowering. Works like a charm in desserts — and yes, in pestiños.

How to make pestiños

1. Heat extra virgin olive oil with lemon peel, star anise and sesame seeds. Let it infuse for a few minutes. Strain and cool.

2. Mix the infused oil with flour, sweet wine, anise liqueur and a pinch of salt. Knead until the dough no longer sticks to your fingers. Let it rest for at least 30 minutes.

3. Roll small dough balls, flatten them, and fold opposite edges inward.

4. Fry in plenty of hot olive oil. Keep it quick.

5. Finish with a dip in warm honey mixed with a splash of water — or just roll them in sugar.

Sweet, crispy and glossy

Best served warm. Still dangerously tasty when cold. Pestiños are the kind of homemade treat that vanish before you even set them down. Always make extra. Or a mountain.

(c) photo and source: www.aceitesdeolivadeespana.com