6 Serves
100 Mins
In a small saucepan, heat the olive oil with anise seeds to infuse the flavor, then let it cool completely.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
161 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
1 µg / 400 µgCalcium
9 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
8 mg / 1,250 mgPotassium
41 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
12 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large mixing bowl, combine the flour, wine, and the cooled infused oil to form a smooth dough. Knead well and let it rest for 30 minutes.
Roll out the dough thinly on a cutting board and cut into small squares. Fold the opposite corners of each square toward the center to create the characteristic pestiño shape.
Heat a deep-frying pot with vegetable oil to 175°C. Fry the pastries in batches until golden brown, then remove with a slotted spoon and drain on paper towels.
Warm the honey in a saucepan and dip the fried pastries into the honey to coat them thoroughly before serving.
25
g95
g20
g
Yemeni
