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Pestinos Andaluces

Taste.of.Spain's picture
  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)

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: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.5 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 924 Calories from Fat 257

% Daily Value*

Total Fat 29 g45.2%

Saturated Fat 4.3 g21.3%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 655.6 mg27.3%

Total Carbohydrates 150 g50%

Dietary Fiber 5 g20.1%

Sugars 52.4 g

Protein 14 g27.7%

Vitamin A 3.1% Vitamin C 16.7%

Calcium 6.1% Iron 34.1%

*Based on a 2000 Calorie diet

Pestinos Andaluces Recipe