Recipe typical sweet christmas spain PESTIÑOS
Christmas sweets Typical in my area Pestiños
There is a typical Christmas candy for my area that has always been irresistible to me since it is a sweet that has always been present in the best parties throughout the year here in the Iberian peninsula Spain
The Pestiños are a very typical recipe and elaborated by all the people here in Christmas is a recipe of Andalusi origin and related to shebbakiyya in Arabe comes to be almost the same although they change some ingredients
As this year I am a little further away from being able to smell through the typical streets of this sweet smell of pestiños by the people who do in this time I decided to make a few pestiños of the traditional recipe at home today on Christmas Eve
These are the pestiños that have come out very rich and tasty with all the delicious taste such as honey
To elaborate the most important recipe as always is the affection that is put and the best thought as if it were doing my own mother that this year I have it far from us because there is a long distance between us and also I dedicate it to herself
This great Post now that is a Older age and is a little sick is also going to dedicated my great mother
You are all invited to Pestiños that I am sure you will like I encourage you to try it some time especially on this very special date where the typical Christmas sweets to
This preparation that we have done today at home in this post is dedicated especially to my Mother
These are the most common ingredients and easy to make at home
Ingredients:
250 grams of Strawberry confectionery
75 ml of sherry wine if you can it is worth a glass of white wine
400 ml of virgin olive oil
The skin of a lemon and the skin of an orange
1 tablespoon of Ajonjoli or what is equal Anis seeds in grains also called in our area as Matalauva
1 tablespoon of sesamos
2 grams of Salt
Sugar
Honey
Preparation of Pestiños with honey
In a frying pan we put to heat all the oil (of sunflower or of soft olive). When it is very hot we add lemon skin and matalahúva seeds. Let them cook for 2-3 minutes and remove from heat. We let templar.
In a bowl we pour the flour, the wine, and 75 ml. Of the oil that we have flavored with the lemon and the seeds and we also add the fried matalahúva seeds. Remove with a wooden spoon and pour it on the kitchen counter. We work the dough until we have a compact ball that does not stick to our hands. Let the dough cover with a cloth for 30 minutes.
With a roll we stretch the dough well until leaving it as finely as possible and we cut portions of about 5 × 5 cm. In principle it is not necessary to grease the work surface since the dough does not stick, but if you prefer you can spread a few drops of oil on the worktop before stretching it. It is important to extend them very finite, because when frying the dough it grows a little bit and it stays like flaky.
We fold the opposite corners of each portion onto themselves by sticking them with a few drops of water and press to prevent them from peeling when frying.
Heat the skillet over medium heat with the oil we have flavored. The only difficulty of this sweet is in the temperature of the oil, because if it is not hot the dough remains as raw, nothing crunchy. However if the oil is very hot they will brown us very quickly and will be raw inside. The first batch will serve us to prove and that the following will leave us scrumptious. We put the fry of few in few. When golden, remove the pesticides to an absorbent paper to remove excess oil.
To cover them we have two options:
Fill a large container with sugar and cinnamon powder (about two teaspoons of cinnamon powder per 100 g of sugar) and mix well with a fork. When they are still warm they can be bathed in this mixture. It is good to have an assistant at this point, because everything is more complicated at the same time.
You can also bathe in honey. To do this, we prepare the honey by heating the honey with about 1/4 of its volume of water. When it is hot and well integrated we submerged the pestiños and retire to a grid. Let the excess honey run off and dry.
I can assure you that this sweet Andalusian is a true delight, and if you have children at home you can spend a fantastic weekend of cooking with them. You will not regret it!
I know that this is not a very typical recipe for other countries outside of Spain but I am sure that many people who are out are doing it on these dates as marked as Christmas
Thanks for taking the time to read me and Pestiños for everyone!
