Traditional pestiños with panela syrup

A crunchy and aromatic snack that transports us to Andalusian tradition. These pestiños, bathed in a light panela and lemon syrup, are the perfect combination of simplicity and exquisiteness.

Ingredients (for about 20 units):

• 80 g of extra virgin olive oil
• 70 ml of white wine
• Lemon peel (to taste)
• 10 g of sesame seeds
• 5 g of anise seeds
• 250 g of wheat flour
• 1 pinch of salt
• Sunflower oil (for frying)

For the syrup:
• 200 ml of water
• Juice of ½ lemon
• 170 g of panela

Elaboration:

1. Infuse the oil. Heat the olive oil with the lemon peel. When it begins to boil, remove from heat and add the anise and sesame seeds. Let it sit to allow the aromas to intensify.
2. Prepare the dough. In a bowl, mix the flour with the wine and infused oil. Knead until smooth and let rest for 30 minutes.
3. Cook the syrup. In a saucepan, bring the water, panela, and lemon juice to a boil for 5 minutes. Set aside.
4. Shape the pestiños. Roll out the dough thinly and cut it into small squares. Bring two opposite ends together, pressing with moistened fingers to seal.
5. Fry and glaze. Fry the pestiños in hot oil until golden brown and crispy. Drain them on paper towels and dip them in the syrup.

Tip: Let them rest for a few minutes to absorb the syrup and then enjoy this crunchy, flavorful delight!