{"id":20658,"date":"2025-10-01T17:28:32","date_gmt":"2025-10-01T16:28:32","guid":{"rendered":"https:\/\/casamira2025.casamira.es\/what-are-pestinos-and-how-to-make-them-at-home\/"},"modified":"2025-10-01T17:28:32","modified_gmt":"2025-10-01T16:28:32","slug":"what-are-pestinos-and-how-to-make-them-at-home","status":"publish","type":"post","link":"https:\/\/casamira.es\/en\/what-are-pestinos-and-how-to-make-them-at-home\/","title":{"rendered":"What are “pesti\u00f1os” and how to make them at home"},"content":{"rendered":"

Pesti\u00f1os<\/strong> are one of the most popular fried sweets in traditional Spanish cuisine<\/strong>.<\/p>\n

It is a fried dough flavored with sesame seeds and usually in the shape of a folded handkerchief. Sometimes they are also prepared with aniseed, sugar or honey, depending on the taste of each person. <\/p>\n

Here you can find more recipes of traditional sweets<\/a>.<\/p>\n

Pesti\u00f1os, an ancestral recipe<\/h2>\n

The inheritance of the recipe for pesti\u00f1os<\/strong> dates back to the 16th century, although some sources place it centuries earlier, in the years of Arab domination in the Peninsula.<\/p>\n

The truth is that its great resemblance to some of the Moroccan sweets, such as the shebbakiya, makes us suspect that, indeed, they come from those lands. Both sweets share ingredients, form of preparation and time of consumption. <\/p>\n

As they are high-calorie sweets, they were perfect to compensate for times of religious fasting, i.e. during Holy Week and Ramadan. Wherever they come from, it is certain that their consumption has spread throughout the Peninsula, although their consumption tends to be more popular in Andalusia. <\/p>\n

\"recipe<\/p>\n

Recipe of pesti\u00f1os de la abuela<\/h2>\n

You only have to smell the delicious scent of sugar and oil for our memory to go back to our grandmothers’ cooking. It is a sweet that was prepared especially during Easter, although nowadays we can find it in many bakeries throughout the year. <\/p>\n

Luckily, and not to lose the essence of tradition, pesti\u00f1os<\/strong> are easy to prepare. They will not take much time in the kitchen and are perfect for a family snack or to surprise visitors. <\/p>\n

As with any good recipe, there are as many variants of pesti\u00f1os<\/strong> as there are houses that prepare them. Each family imprints its own stamp according to taste; some prefer to bathe them in syrup, others in honey, cinnamon or sugar and cinnamon. <\/p>\n

Our recommendation is not to leave them too sweet so that they do not cloy and we can have more than one.<\/p>\n

\"How<\/p>\n

Ingredients for pesti\u00f1os<\/h3>\n

Recipe for 10 persons<\/p>\n