Andalusian Pestiños with Honey, Sesame & Orange Zest
Andalusian Pestiños
Crispy Andalusian pestiños fried and glazed with honey, sesame, and bright orange zest.
Nutrition (per serving)
Pestiños are a beloved Andalusian treat — little parcels of fried dough perfumed with anise and orange, then bathed in honey and sesame. They arrive on holiday tables and at neighborhood bakeries, and every bite carries that irresistible contrast of crisp exterior and tender, honeyed inside.
This recipe keeps things approachable: a simple olive oil dough lifted with a splash of white wine, a hint of anise, and plenty of orange zest. Fry them until golden, toss in warm honey and sesame, and you’ve got a batch worth sharing with friends and family.
Ingredients
- All-purpose flour:3 cups
- Extra-virgin olive oil (for dough):1/2 cup
- Granulated sugar (dough):2 tbsp
- Baking powder:1 tsp
- Salt:1/2 tsp
- Anise seeds:1 tsp
- Orange zest:1 tbsp
- Dry white wine:1/2 cup
- Warm water (if needed):2 tbsp
- Vegetable oil (for frying):4 cups
- Honey:3/4 cup
- Orange juice (to thin honey):2 tbsp
- Sesame seeds:2 tbsp
- Ground cinnamon (for dusting):1 tsp
- Granulated sugar (for dusting, optional):1/4 cup
Instructions
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In a small saucepan, warm 1/2 cup olive oil with the anise seeds and orange zest over low heat for 2–3 minutes to infuse. Remove from heat and let cool slightly.
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In a large bowl, whisk together 3 cups flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
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Strain the warm olive oil to remove the anise seeds (reserve some seeds for garnish if you like) and pour the oil into the flour mixture. Add 1/2 cup dry white wine and stir with a wooden spoon until a shaggy dough forms.
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Turn the dough onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic. If the dough feels dry, add up to 2 tbsp warm water, 1 tbsp at a time.
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Cover the dough with a clean towel and let it rest for 15 minutes while you prepare the honey glaze and oil for frying.
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In a small saucepan, gently warm 3/4 cup honey with 2 tbsp orange juice until runny and easy to toss, keeping it warm over very low heat. Stir in the sesame seeds and set aside.
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Divide the rested dough into 2 pieces. Roll each piece out on a floured surface to about 1/8 inch thickness. Cut into 3-inch squares or rounds and fold into triangles or small parcels, pressing edges to seal.
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Heat 4 cups vegetable oil in a heavy pot to 350°F (use a thermometer). Fry the pestiños in batches, turning once, until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels.
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Working quickly, toss the hot pestiños in the warm honey-sesame glaze to coat, then transfer to a wire rack set over a tray to catch drips. Sprinkle with a mixture of 1/4 cup sugar and 1 tsp cinnamon if using.
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Let cool slightly before serving — they’re best warm, with the honey still glossy and the sesame toasty.
Tips & Notes
- Infuse the olive oil with zest and anise for maximum flavor, but strain the seeds if you prefer a smooth dough.
- Keep the honey glaze warm but not boiling so it coats the pestiños easily without scorching.
- Fry in small batches to maintain oil temperature; if the oil is too cool they'll soak up oil, too hot and they brown too fast.
- Pestiños are best eaten the same day but keep leftovers in an airtight container; briefly warm in a low oven before serving to refresh.
