Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 cup honey
- 1/2 cup sugar
- 1/4 cup almonds, chopped
- 1/4 tsp saffron threads
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- Vegetable oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Large pot for frying
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a small bowl, soak the saffron threads in 1 tablespoon of hot water for 10 minutes.
2. In a large mixing bowl, combine the flour, cinnamon, and salt.
3. Add the olive oil and white wine to the bowl and mix until a dough forms.
4. Knead the dough for 5 minutes until it becomes smooth and elastic.
5. Cover the dough with plastic wrap and let it rest for 30 minutes.
6. In a small saucepan, combine the honey, sugar, and saffron water. Heat over medium heat until the sugar dissolves, then reduce the heat to low and let it simmer for 5 minutes.
7. Add the chopped almonds to the honey mixture and stir until combined. Remove from heat and set aside.
8. On a floured surface, roll out the dough to 1/4 inch thickness.
9. Use a pastry cutter or knife to cut the dough into diamond shapes.
10. Heat the vegetable oil in a large pot over medium heat.
11. Fry the diamond-shaped dough pieces in batches until they are golden brown, about 2-3 minutes per side.
12. Use a slotted spoon to remove the fried dough from the oil and place them on paper towels to drain excess oil.
13. While the pestiños are still warm, dip them in the honey-almond mixture until they are fully coated.
14. Serve the pestiños warm or at room temperature.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes about 20 pestiños
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 45mg
Total carbohydrates: 26g
Dietary fiber: 1g
Sugar: 16g
Protein: 2g
Substitutions for ingredients:
- You can use vegetable oil instead of olive oil.
- You can use red or white wine instead of white wine.
- You can use any type of nuts instead of almonds.
- You can use ground saffron instead of saffron threads.
Variations:
- You can add orange zest or lemon zest to the dough for extra flavor.
- You can use different types of honey for different flavors.
- You can add other spices like nutmeg or cardamom to the honey mixture.
Tips and tricks:
- Make sure to let the dough rest for 30 minutes to allow the gluten to relax.
- Use a slotted spoon to remove the pestiños from the oil to avoid excess oil.
- Dip the pestiños in the honey mixture while they are still warm to allow the mixture to stick better.
Storage instructions:
Store the pestiños in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pestiños, place them in a preheated oven at 350°F for 5-10 minutes until warm.
Presentation ideas:
Arrange the pestiños on a platter and drizzle extra honey mixture on top. Sprinkle with chopped almonds and serve with a cup of tea or coffee.
Garnishes:
Chopped almonds and a sprinkle of cinnamon.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit or a cheese platter.
Troubleshooting advice:
- If the dough is too dry, add a little more white wine.
- If the dough is too sticky, add a little more flour.
- If the pestiños are not crispy enough, increase the heat of the oil.
Food safety advice:
Make sure to heat the oil to the correct temperature to avoid any accidents. Keep children and pets away from the hot oil.
Food history:
Pestiños are a traditional Spanish dessert that originated in Andalusia. They are typically served during Christmas and other special occasions.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve the pestiños as a dessert or a sweet snack.
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Region: Spanish