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Pestiños - Platos típicos en la provincia de Málaga y su Costa del Sol

Sweet wine “pestiños”


"Pestiños" (honey-coated fritters) are one of the most typical sweets from Malaga. They are made throughout the year, although their consumption is very typical at Christmas. There are some varieties of the recipe: with white wine, with honey or the traditional pestiño of sweet wine of Malaga, full of flavour.

Many families take advantage of the Christmas time, full of meals and dinners, to reunite and make this delicious sweet treat together.
Do you dare to try make it?

- 1 lemon
- ¾ extra virgin olive oil
- 2 tablespoons sesame
- 2 tablespoons of matalauva (green anise)
- 500 g / 17 ½ oz of flour
- 1 glass of sweet wine from Malaga
- 1 cup of sweet anise
- 1 pinch of salt
- Soft olive oil for frying
- fine Sugar

1. Heat the olive oil in a frying pan and add the lemon peel to scent it.
2. When the peel is golden take it out and remove the pan from the fire. Add the sesame and the matalauva.
3. In a bowl, place the flour leaving a hole in its centre. Incorporate the oil of the frying pan, the cup of anise, a glass of sweet wine and a pinch of salt.
4. Knead until the dough is compacted. Let it sit for fifteen minutes with a cloth on top.
5. Then, spread the dough on the work table and knead with a roller (the thinner the dough, the better). Then, make balls the size of a walnut.
6. To prepare the pestiños, extend the ball and with the fingers join the two ends of the mass tightening where the ends meet or "tie", so that they do not open when frying them. Keep in mind that the oil should be warm enough.
7. Place the pestiños on kitchen paper to remove excess oil, and sprinkle the sugar on top. Leave to cool before tasting them.

Do you want to know more about the typical dishes of the region of Málaga City?

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