PestiÑos Andaluces (Andalusian Crullers)
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
3 dozen
ingredients
directions
-
CRULLERS:
- Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl. Mix well.
- Stir in flour until dough is stiff(up to 4 cups of flour).
- Let dough rest 1 hour in a cool place.
- Divide dough into four parts and roll out very thin on a lightly floured surface.
- 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.
-
SYRUP:
- Make a syrup by melting 3/4 cup sugar with 1/2 cup water.
- When it bubbles and starts to thicken, add 1/4 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.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>