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Pestiños recipe flavored with Easter

23 marzo, 2018
Pestiños recipe flavored with Easter receta de entrecot con salsa de champinones 24

Pestiños recipe flavored with Easter receta de entrecot con salsa de champinones 24 500x382

Ingredients: (for 18 units approx)

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  • 125 g of flour
  • 50 ml olive oil
  • 125 ml of rosemary honey
  • 50 ml white wine
  • 1 green lemon
  • 2 c.c. of anise seeds
  • 30 ml of anise
  • sunflower oil for frying
  • flour to sprinkle rosemary sprigs to decorate



1-Peel the lemon with a peeler trying to obtain only bands of colored skin, without white parts. Heat the olive oil in a pan and fry the lemon skins until golden brown. Remove the pan from the heat, add the anise seeds and let cool completely. Remove the lemon skins.

2-Pour the wine and anise into a large bowl and add the cold oil with the anise seeds and flour. Mix first and then knead with your hands until you form a ball. Pour a little more flour if the dough is too moist. Cover with a cloth and let stand 30 min in a warm place.

3-Sprinkle the work surface generously with flour and roll out the dough until it is 5 mm thick. Cut circles of 7 cm in diameter and make a hole with your fingers in the center to form roscos. Heat plenty of sunflower oil in a large skillet with high edges and carefully place the prepared roscos in batches, without piling them up.

4-Fry until they rise to the surface and brown. Drain on absorbent paper. Heat the honey in a cazuelita with 1 c.s. of water until it is diluted. With the help of a fork, dip the fried pestiños in the honey one at a time, drain and place on sulfurized paper.

5-Arrange the pestiños in a suitable source, decorate them with sprigs of rosemary and then serve them washed with the remaining honey.