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 Tray ofpestiños | |
| Alternative names | Borrachuelos |
|---|---|
| Type | Doughnut |
| Place of origin | Spain |
| Region or state | Andalusia |
| Main ingredients | Dough,sesame,olive oil,honey orsugar |
Apestiño is a Christmas orHoly Week pastry that is popular inAndalusia and other regions of southernSpain.[1] It is a piece of dough, deep-fried inolive oil and glazed withhoney or cinnamonsugar.
The prestiño dates back at least to the 16th century, being mentioned in the bookLa Lozana Andaluza, which was written in 1528.[1][2]
Normally the dough is flavoured withsesame. Its form and composition vary from region to region and are different inMedina-Sidonia,Cádiz,Chiclana de la Frontera,Sanlúcar de Barrameda,Rota,Salobreña and other towns inAndalusia. In these towns they are typical for Christmas but in the rest ofAndalusia they are eaten throughout the year.
InMálaga they are calledborrachuelos.[3]
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