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Pestiños

Andalusian sweet pastry

Field	Value
name	Pestiños
image	Pestiños-Madrid.jpg
image_size	300px
caption	Tray of pestiños
alternate_name	Borrachuelos
country	Spain
region	Andalusia
type	Doughnut
main_ingredient	Dough, sesame, olive oil, honey or sugar

A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of southern Spain. It is a piece of dough, deep-fried in olive oil and glazed with honey or cinnamon sugar.

History

The prestiño dates back at least to the 16th century, being mentioned in the book La Lozana Andaluza, which was written in 1528.

Characteristics

Normally the dough is flavoured with sesame. Its form and composition vary from region to region and are different in Medina-Sidonia, Cádiz, Chiclana de la Frontera, Sanlúcar de Barrameda, Rota, Salobreña and other towns in Andalusia. In these towns they are typical for Christmas but in the rest of Andalusia they are eaten throughout the year.

In Málaga they are called borrachuelos.

File:Pestiño.jpg File:Pestiños de Miel.jpg|Pestiños de miel, a honey-coated sweet fritter

References

Ramesh, Nisha. (2019-01-14). "Prestiños (Pestiños)".
"The "pestiños" {{!}} El Anciano Rey de los Vinos".
Aguirre, Lakshmi. "Tertulia Andaluza.com". Borrachuelos.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

spanish-desserts andalusian-cuisine christmas-food spanish-pastries doughnuts fried-dough

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