Pestiños, un dulce de Semana Santa

Posted on 29. Mar, 2012 by in Holidays, Spanish Culture

Llega la Semana Santa, y con ella sus dulces postres. Hoy os dejo la receta de los ricos pestiños:

Los ingredientes:

  • 250 ml de vino Fino de Montilla
  • 125 ml de aceite de oliva
  • una cáscara de naranja
  • 50 g de ajonjolí tostado
  • 3 clavos
  • una cucharada de canela molida
  • medio kilo de harina de repostería
  • media cucharadita de sal
  • aceite de oliva para freír
  • azúcar y canela para rebozar

Preparación tradicional

Lo primero hay que tostar el ajonjolí. Moled el ajonjolí tostado y los tres clavos y mezclar con la harina y la sal. Ponemos el aceite y el vino, y se amasa bien, añadiendo el resto de la harina hasta conseguir una masa suelta.

En una sartén calentamos abundante aceite de oliva, y mientras preparamos los pestiños. Les damos forma de lazo, los doblamos y los freímos. Se pueden hacer finos, ya que al freír, la masa engorda.

Cuando están dorados, los ponemos en papel de cocina, y todavía calentitos se rebozan en azúcar y canela. Esta era mi tarea cuando ayudaba a mi madre y mis tías a prepararlos de pequeña: esmelar. Y tras esto, la cocinera probará el primero. Hoy nos salieron ¡deliciosos!

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The Holy Week is here, and with it, its sweet desserts. Today, I’ll leave you the recipe of the tasty pestiños:

The ingredients:

250 ml of Montilla wine

125 ml of olive oil

a peel of orange

50 g of brown sesame

3 cloves

a spoonful of ground cinnamon

almost half kilo of flour

half teaspoonful of salt

olive oil to fry

sugar and cinnamon to muffle

Traditional preparation

The first thing is to toast the sesame. Grind the brown sesame and three cloves and mix them with the flour and the salt. We put the oil and the wine, and knead it, adding the rest of the flour up to obtaining a mixture. In a frying pan we warm abundant olive oil, and in the meanwhile we prepare the pestiños. We give them form of a bow, fold them and fry them. They can be thin, because when fried, the mixture makes fat.

When they are brown, we put them in kitchen paper, and we muffle them in sugar and cinnamon. This was my task when I helped my mother and my aunts to prepare them as a child: esmelar. And after that, the cook will taste the first one. Today they are delicious!

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About Magda

Hi all! I’m Magda, a Spanish native speaker writing the culture posts in the Transparent Language Spanish blog. I have a Bachelor’s in English Philology and a Master’s in Linguistics and Literature from the University of Granada, in Spain. I have also completed a Postgraduate Certificate in Education, and then worked as an English teacher in several schools and academies for several years. Last year was my first at university level. In addition, I work as a private tutor, teaching English and Spanish as a foreign language to students and adults. In my free time, I’m an avid reader and writer, editing and collaborating in several literary blogs. I have published my first poetry book recently. And last but not least, I love photography!

2 Responses to “Pestiños, un dulce de Semana Santa”

  1. Thomas Richardson 6 June 2012 at 9:14 pm #

    Hello !!!!

  2. Magda 7 June 2012 at 1:48 pm #

    Welcome Thomas!


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