🌱🐰 Pestiños are a classic Spanish sweet fried pastry, naturally vegan, traditionally enjoyed during Semana Santa (Holy Week). In this version, Grandma Sita demonstrates how to make these festive treats plant-based, zero-waste, and full of flavour, preserving the essence of Spanish culinary heritage.
Made with simple ingredients like flour, olive oil, and citrus zest, and lightly fried, pestiños are finished with sugar and sesame seeds. This recipe transforms humble pantry staples into a delicious, celebratory dessert perfect for Easter.
- INGREDIENTS
Dough
250 g all-purpose flour
1 tsp baking powder
75 ml extra virgin olive oil
125 ml white wine or orange juice
Zest of ½ orange
1 tbsp anise seeds (optional)
A pinch of salt
For Frying
Sunflower oil or other neutral vegetable oil for deep frying
For Coating
Unrefined cane sugar or agave syrup, for finishing
💡 Tip: Use extra virgin olive oil in the dough for authentic flavor and aroma, and make sure the frying oil is hot enough to achieve crispy, golden pestiños without absorbing too much oil.
- METHOD
1. Infuse the Olive Oil
Heat the olive oil with anise seeds and orange zest over low heat for 10 minutes. Remove the zest and let the oil cool to room temperature. This creates a fragrant base for the dough.
2. Prepare the Dough
In a mixing bowl, combine the flour, baking powder, and a pinch of salt. Gradually add the extra virgin olive oil and white wine or orange juice, mixing until a smooth, pliable dough forms.
3. Knead and Rest
Knead lightly for about 15 minutes until the dough is elastic. Form it into a ball, cover with a damp cloth, then let the dough rest for 30 minutes to 1 hour at room temperature.
4. Shape the Pestiños
Divide the dough into small portions. Roll each portion into a thin, long shape. Once the dough has been rolled out, fold both ends towards the centre and press the join firmly to create an envelope-like shape, ensuring they don’t open up during frying.
5. Fry Until Golden
Carefully add the shaped pastries to the hot oil in a deep frying pan over medium-high heat, frying a few at a time to avoid overcrowding. Cook each side for 2–3 minutes, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
6. Coat and Serve
Once slightly cooled, sprinkle with unrefined cane sugar or drizzle with agave syrup. Serve warm or at room temperature for a festive Easter treat.
💡Tip: For extra flavour, you can add a dusting of cinnamon or roll the pestiños lightly in sesame seeds before frying. Coat with sugar or agave while warm.
🧓🏻💚 Grandma Sita’s tips
• Store properly: Place pestiños in an airtight tin to stay fresh and crispy for weeks. Freeze for long-term storage.
• Reuse frying oil: Strain through a fine sieve or cheesecloth after cooling. Store in a glass jar in a cool, dark place to prevent rancidity. Add herbs, garlic, or chili to give old oil a second life as a flavoured drizzle.
• Reuse orange peels: Make natural cleaners or brew tea.
🌱Why Pestiños Are Perfect for a Plant-Based Easter
• Naturally vegan: No eggs or dairy needed.
• Zero-waste: Uses pantry staples and leftover ingredients creatively.
• Delicious and festive: Ideal for sharing during Holy Week.
• Customizable: Citrus, spices, or coatings allow endless variations.
😆Fun Facts
• Recipes vary by region: In Andalucía, Castilla-La Mancha, and other parts of Spain, every family has its own version.
• In Málaga, pestiños are sometimes called borrachos or borrachuelos, which literally means “drunk people” — a playful nod to the wine or syrup used in some recipes.
📗A Short History of Pestiños
The pestiño dates back to the 16th century, mentioned in the book “La Lozana Andaluza” (1528). Pestiños share many similarities with chebakia, a Maghrebi pastry made of dough strips rolled into a rose shape, deep-fried, coated with honey and orange blossom water, and sprinkled with sesame seeds.
Traditionally made with olive oil, flour, and honey, pestiños symbolized indulgence during Holy Week. Today, vegan and plant-based versions maintain the same flavour, texture, and cultural significance, while aligning with modern sustainability practices.
😋 Still Craving More Spanish Easter Treats?
Keep Easter celebration going with more traditional recipes from Grandma Sita. Together, these recipes show how traditional Spanish flavours can be enjoyed vegan, zero-waste, and full of festive flair. Try both for a complete Easter spread that honours heritage while keeping it eco-friendly and delicious.
👉 If you love pestiños, check out our 🔗Vegan Torrijas: Spanish-style French Toast for Easter. This recipe turns leftover bread into a golden, sweet, and indulgent vegan dessert perfect for Easter.
♻️🌿Celebrate Easter Sustainably
Making pestiños is a way to enjoy traditional Spanish sweets while keeping meals eco-friendly, plant-based, and affordable. With minimal ingredients and zero waste, these pastries bring heritage, flavour, and sustainability to your Easter table. Every bit counts. Happy Easter!
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