Pestiños (Honey-Glazed Anise Pastries)
Why this recipe works
- Crisp, light texture: Rolling the dough very thinly helps the pastries fry quickly and evenly, giving a delicate crunch beneath the honey glaze.
- Fragrant dough: Anise seeds are warmed in olive oil before mixing, so their aroma infuses the dough rather than sitting only on the surface.
- Sweet but aromatic: Honey provides the classic glossy coating, while orange, wine and anise keep the flavour bright and balanced.
Get the most out of this recipe
Texture tips
- Roll the dough thinly: Aim for a very thin sheet before cutting; thicker dough will fry up sturdier and less crisp.
- Glaze while warm, then drain: Coating the pastries while warm helps the honey cling, but returning them to a rack prevents excess glaze from pooling underneath.
Timing notes
- Best after a short set: Let the honey glaze settle briefly before serving so the pastries stay glossy rather than dripping.
- Eat the day they are fried: Pestiños are at their crispest soon after frying; stored pastries can soften as the honey and dough sit together.
Ingredient notes
- Use olive oil for flavour: The infused extra virgin olive oil gives the dough a distinctive savoury depth that suits the anise and citrus.
- Choose a honey you like: Because the honey forms the final glaze, its flavour comes through clearly; a floral or mild honey works especially well.
Ingredient swaps
- Alcohol-free dough: Replace the dry white wine with orange juice for a softer citrus note and an alcohol-free version.
- Sharper citrus: Use lemon juice and zest instead of orange for a brighter, more tart finish.
Equipment you'll need
Ingredients
Instructions
- Warm the extra virgin olive oil in a small saucepan over low heat, add the anise seeds and heat for 2 minutes until fragrant. Remove from the heat and finely grate in a little orange zest, then leave to cool for 5 minutes. Squeeze the orange to get about 60 ml juice.
- Tip the plain flour into a mixing bowl and stir in the fine sea salt. Add the cooled anise oil, the dry white wine and the orange juice, then mix to a shaggy dough. Knead for 5 minutes until smooth and elastic.
- Cover the dough and rest it at room temperature for 10 minutes. This makes it easier to roll thinly. While it rests, set a wire rack over a tray or plate for draining.
- Roll the dough out on a lightly floured surface to about 2 mm thick. Cut into roughly 6 cm squares. Bring two opposite corners together and press firmly to seal, making a loose bow shape.
- Pour the sunflower oil into a large frying pan to a depth of about 3 cm and heat to 170°C (340°F). Fry the pastries in batches for 2 to 3 minutes, turning once, until deep golden. Lift out with a slotted spoon and drain on the rack.
- Warm the honey in a saucepan over low heat just until fluid, 2 to 3 minutes. Dip the warm pastries into the honey, turning to coat, then return to the rack to set for 5 minutes. Serve once the glaze is glossy and no longer dripping.
Recipe notes
Tips
- Seal the corners firmly; if the dough feels dry at the edges, dab a little orange juice on the join before pressing.
- Keep the oil around 170°C (340°F) for the best texture: cooler oil makes them greasy, hotter oil browns them before the centre cooks.
- If serving to young children, pregnant people, or anyone vulnerable, use pasteurised honey or avoid honey for infants under 1 year old.
Substitutions
- Replace Dry White Wine with the same amount of orange juice for an alcohol-free dough.
- Replace Orange with 2 tbsp lemon juice plus a little lemon zest for a sharper citrus note.
Storage
- Refrigerate up to 2 days
- Best eaten the day they are made. Store in an airtight container at cool room temperature; if they soften, warm in a 160°C (320°F) oven for 5 minutes, then cool before serving.
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Recipe overview
- Servings: 4 servings
- Yield: pestiños
- Total time: 55min (45min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Gluten Wheat
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