The pestiños

Pestiños are typical of Andalusia and other areas of Spain in Christmas or Easter candy. Its size and shape are variable, but usually is a square of dough folded with two opposite corners to the center.

 Ingredients

     1 cup (250 ml) of extra virgin olive   oil
     1 cup (250 ml) white wine
     1 cinnamon stick
     1 lemon peel
     1 teaspoon salt
     750 grams of flour
     Extra virgin olive oil for frying
     Sugar for bard.

 Put the glass of extra virgin olive oil in a pan along with the cinnamon stick and lemon peel. Fry it. Remove the lemon peel and cinnamon stick and put the oil in a large bowl.

We incorporate the glass of wine, salt and a little flour, mix well. We are adding the flour, in the end we will have to continue kneading by hand.

 We formed small balls by hand, hung nicely with a roller. 

 Fry in extra virgin olive oil until they are golden brown. Remove and leave on kitchen paper to absorb this excess oil before rebozamos cool sugar.

1.What time of the year are pestiños eaten?

a. In Christmas or Easter.

b. In summer.

c. Everyday.

d. At night.

2.What tipe of dish are pestiños?
a. A desert.
b. A main dish.
c. A vegetable dish.
d. A entrance.

3. What is the shape of pestiños?

a. Square.
b. Round.
c. Triangular.
d. Doesn't have shape.

Marina Castillo Fuentes

Clara Serrano Garrido.