Pestiños
From Wikipedia, the free encyclopedia
| Pestiños | |
|---|---|
| Doughnut | |
 tray of Pestiños | |
| Alternative name(s): | |
| Borrachuelos | |
| Place of origin: | |
| Spain | |
| Region or state: | |
| Andalusia | |
| Main ingredient(s): | |
| Dough, sesame, olive oil, honey or sugar | |
| Recipes at Wikibooks: | |
 Pestiños | |
| Media at Wikimedia Commons: | |
 Pestiños |
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 sugar.
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 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.
Pestiños de Miel, a honey-coated sweet fritter
In Málaga they are called borrachuelos another typical word for the vocabulary in this town.[1]
See also
References
- ↑ Aguirre, Lakshmi. "Tertulia Andaluza.com". Borrachuelos.
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