Madurese Pestiños

Ingredients

Madurese Pestiños have been adapted from the original Spanish recipe to incorporate the unique flavors and ingredients of Madurese cuisine. While the Spanish version of Pestiños typically uses olive oil and anise seeds, the Madurese version replaces these with butter and traditional Madurese spices like cinnamon and nutmeg. Additionally, the honey syrup used to coat the Madurese Pestiños adds a distinct sweetness that is characteristic of Madurese desserts. We alse have the original recipe for Pestiños, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) unsalted butter, melted 1/4 cup (50g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 eggs 2 eggs
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, melted butter, granulated sugar, eggs, ground cinnamon, and ground nutmeg. Mix well until a smooth dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a thin rectangle or diamond shape.
3. 3.
   Heat vegetable oil in a deep frying pan or pot over medium heat.
4. 4.
   Carefully place the dough pieces into the hot oil and fry until golden brown and crispy. Flip them occasionally to ensure even cooking.
5. 5.
   Once fried, remove the Pestiños from the oil and drain them on a paper towel-lined plate to remove excess oil.
6. 6.
   In a separate saucepan, combine the honey and water. Heat over low heat until the mixture becomes a thin syrup.
7. 7.
   Dip each Pestiño into the honey syrup, ensuring it is fully coated. Place them on a wire rack to allow the excess syrup to drip off.
8. 8.
   Allow the Madurese Pestiños to cool completely before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is melted and cooled slightly before adding it to the dough. This will help in achieving a smooth and consistent texture.
• Ground cinnamon and nutmeg — Use freshly ground spices for the best flavor. If possible, grind whole cinnamon sticks and nutmeg seeds using a spice grinder or mortar and pestle.

Tips & Tricks

• For an extra touch of flavor, you can add a teaspoon of orange zest to the dough.
• If you prefer a less sweet version, reduce the amount of honey in the syrup.
• Serve the Madurese Pestiños warm or at room temperature for the best taste and texture.
• Store any leftovers in an airtight container to maintain their crispiness.
• These pastries can be enjoyed on their own or paired with a cup of hot tea or coffee.

Serving advice

Serve Madurese Pestiños on a platter or in individual dessert bowls. Dust them with powdered sugar for an elegant presentation. They can be enjoyed as a sweet snack or as a dessert after a delicious Madurese meal.

Presentation advice

Arrange the Madurese Pestiños in a decorative pattern on the serving platter. Drizzle some additional honey syrup over the top for a glossy finish. Garnish with a sprinkle of ground cinnamon or edible flowers to add a pop of color.