Pestiños
Andalusian sweet pastry
From Wikipedia, the free encyclopedia
History
The prestiño dates back at least 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]
Pestiños de miel, a honey-coated sweet fritter
