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Pestinos Andaluces Recipe
|Grated lemon rind||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Olive oil||6 Tablespoon|
|Anise liqueur/Any dry liqueur||4 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Olive||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Anise liqueur/Dry liqueur||1⁄4 Cup (4 tbs)|
Calories 924 Calories from Fat 257
% Daily Value*
Total Fat 29 g45.2%
Saturated Fat 4.3 g21.3%
Trans Fat 0 g
Cholesterol 1.5 mg
Sodium 655.6 mg27.3%
Total Carbohydrates 150 g50%
Dietary Fiber 5 g20.1%
Sugars 52.4 g
Protein 14 g27.7%
Vitamin A 3.1% Vitamin C 16.7%
Calcium 6.1% Iron 34.1%
*Based on a 2000 Calorie diet
Stir in flour until dough is stiff (approximately 4 cups flour).
Let dough rest 1 hour in a cool place.
Divide dough into four parts, roll it out very thin on a lightly floured surface, and cut it into rectangles about 3 by 2 inches.
Heat frying oil to the verge of smoking.
Roll up the rectangles and fry them, a few at a time, in the hot oil.
Drain on a rack or brown paper.
Make a syrup by melting" 3/4 cup sugar with 1/2 cup water.
When it bubbles and starts to thicken, add 14 cup anise liqueur.
Dip the fried crullers in the hot liquid and drain them on a rack.
Sprinkle with sugar while still warm.
Let them cool before serving.