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| For whatever holiday you're celebrating: pestiños are honey-glazed fried pastries. |
This year both Christmas Eve and the first night of Hanukkah fall on December 24. This recipe for pestiños, honey-glazed fried pastries, is perfect for both holidays.
In Spain, where nowadays most Christmas sweets are store-bought, pestiños are one of the few that are still homemade. Family and neighbors might gather on a chilly evening to roll, shape and fry pieces of a simple dough. Children can help with the dough, though frying is left to the grownups.
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| Ready for 1st night of Hanukkah. |
Hanukkah, the "festival of lights," is a Jewish holiday that marks the victory in the 2nd Century BCE of the Maccabees over an occupying force and the rededication of the Temple in Jerusalem and the re-lighting of the menorah. Miraculously, the olive oil for the menorah, enough for a single day, lasted for eight days and nights. For that reason the holiday is also a celebration of olive oil when it’s traditional to serve fried foods, both sweet and savory.
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| Serve pestiños for a tree-trimming party. |
How to serve pestiños? For a Hanukkah party serve the pestiños with pomegranate or grape juice (with or without vodka); mulled wine or hot apple cider. They're equally good for a Christmas tree-trimming party with eggnog.
In Spanish homes, when friends come to visit during the holidays, it’s typical to serve a platter of homemade sweets such as pestiños as well as store-bought mantecados and roscos, accompanied by sweet Málaga wine, aguardiente (anise liqueur) and Spanish brandy de Jerez.
It's an occasion to catch up on family news and marvel at how much the children have grown, to view the Belén, Nativity scene, and compare recipes for for Noche Buena, the Christmas Eve festive dinner.
Pestiños are also good for breakfast or afternoon snacks with coffee, hot chocolate, tea or herbal infusions. For dessert, serve pestiños alongside a winter compote of apples and pears stewed with raisins and figs.
Honey-Glazed Fritters
Pestiños
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| Serve pestiños for breakfast, snacks, dessert, parties. |
These little pastries are fried in oil then dipped in warmed honey to glaze them. Olive oil in the pastry dough is traditional and adds flavor. Olive oil also is best for frying but less expensive sunflower oil (aceite de girasol) can be used instead.
After dipping the fritters in honey let them dry on a rack for 30 minutes. They will soak up some of the honey but will still be somewhat sticky. If you prefer not to finish them with honey, instead dredge them in sugar while they are still hot. Place the fritters on a rack to cool.
The dough can be made several days before using and kept refrigerated. Once fried, the fritters are best soon after they are made but can be stored in an air-tight tin up to five days.
Makes 40 fritters.
¼ cup extra virgin olive oil
1 strip of orange peel
1 teaspoon aniseeds
2 ¼ cups all-purpose flour plus additional for rolling out the dough
¾ teaspoon salt
¼ cup orange juice
¼ cup white wine
Oil for frying (olive or sunflower)
½ cup honey
2 tablespoons water
1-2 teaspoons toasted sesame seeds
Granulated sugar (optional)
Place the olive oil in a small saucepan with the strip of orange peel. Heat it until it begins to sizzle. Add the aniseeds and remove the pan from the heat. Let the oil stand 5 minutes. Skim out and discard the orange peel.
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| Cut dough in diamond shapes. |
Place the flour in a mixing bowl and stir in the salt. Make a well in the center and pour in the oil with aniseeds. Stir some of the flour into the oil. Add the orange juice and wine and mix them into the flour.
Turn the dough out onto a work surface and knead it until smooth. The oil in the dough keeps it from sticking, so additional flour probably is not needed. Divide the dough in half and wrap each half in plastic wrap. Refrigerate 1 hour or up to 2 days.
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| Pinch dough firmly. |
Cover a sheet pan with baking parchment. Lightly flour work surface. Unwrap one of the balls of dough and pat to flatten it. Roll it out into more or less a rectangular shape 8 to 10 inches wide and as thin as a penny. Use a knife or pastry wheel to cut strips about 2 inches wide. Cut again on the diagonal, making diamond (rhomboid) shapes of dough.
Pick up a piece and pinch together the two points that are closest together. Pinch firmly so the dough does not open when fried. Place each folded piece of dough on the sheet pan. Gather up any scraps and roll out again. Save a small bit of dough to use to test the oil temperature. (If desired the sheet of shaped dough can be refrigerated for several hours before continuing with the frying.)
Roll, cut and shape the second ball of dough in the same manner.
Put oil in a pan to a depth of 1 inch. Heat on medium-high. Drop a small ball of dough into the oil. When it begins to sizzle, the oil is hot enough (360ºF). Add the pieces of dough without crowding the pan. When golden-brown on the bottom, carefully flip them to brown the reverse sides. Skim out the fritters and drain on paper towels. Continue frying remaining pieces of dough.
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| Dip in warmed honey. |
Place the honey in a pan with the water. Bring it to a boil and remove from the heat. Set a rack over a sheet pan to catch drips. One by one dip the fritters into the warm honey. Place them on the rack. Sprinkle with sesame seeds. Allow the fritters to dry. They will soak up some of the honey but will still be somewhat sticky. Sprinkle with sugar if desired.
Recipes for winter compotes to serve with pestiños:
More fried pastries:
