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A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of southern Spain.[1] It is a piece of dough, deep-fried in olive oil and glazed with honey or cinnamon sugar.

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Pestiños

Tray of pestiños
Alternative names	Borrachuelos
Type	Doughnut
Place of origin	Spain
Region or state	Andalusia
Main ingredients	Dough, sesame, olive oil, honey or sugar
Media: Pestiños

History

The prestiño dates back to the 16th century, being mentioned in the book La Lozana Andaluza, which was written in 1528.[1][2]

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, Salobreña 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.

In Málaga they are called borrachuelos.[3]

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• 
  Pestiños de miel, a honey-coated sweet fritter

See also

• Angel wings
• List of doughnut varieties
• List of fried dough varieties
•  Food portal

References

External links

• Media related to Pestiños at Wikimedia Commons

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