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Pestinos Andaluces

Taste.of.Spain's picture
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Ingredients
  Grated lemon rind 1 Tablespoon
  Lemon juice 3 Tablespoon
  Milk 4 Tablespoon
  Olive oil 6 Tablespoon
  Cinnamon 1⁄8 Teaspoon
  Salt 1⁄4 Teaspoon
  Anise liqueur/Any dry liqueur 4 Tablespoon
  Flour 4 Cup (64 tbs)
  Olive 3⁄4 Cup (12 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Anise liqueur/Dry liqueur 1⁄4 Cup (4 tbs)
Directions

Put grated rind, lemon juice, milk, cinnamon, salt, 4 tb anise liqueur, and 6 TB olive oil in a bowl.
Mix well.
Stir in flour until dough is stiff (approximately 4 cups flour).
Let dough rest 1 hour in a cool place.
Divide dough into four parts, roll it out very thin on a lightly floured surface, and cut it into rectangles about 3 by 2 inches.
Heat frying oil to the verge of smoking.
Roll up the rectangles and fry them, a few at a time, in the hot oil.
Drain on a rack or brown paper.
Make a syrup by melting" 3/4 cup sugar with 1/2 cup water.
When it bubbles and starts to thicken, add 14 cup anise liqueur.
Dip the fried crullers in the hot liquid and drain them on a rack.
Sprinkle with sugar while still warm.
Let them cool before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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