Spanish Fried Honey Pastries

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Crisp, ribbon-shaped Spanish pastries fried until golden and drenched in spiced honey with a whisper of lemon and cinnamon. These ribbons are a beloved festive treat across Andalusia and Castilla, especially during Holy Week and Christmas. The dough comes together in minutes with pantry staples and rewards patient frying with shatteringly light, crackly layers.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 32 gSugar
• 5 gProtein
• 135 mgSodium
• 95 mgPotassium
• 40 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (320 g) all-purpose flour
• 1/3 cup (80 ml) dry white wine or dry anise liqueur
• 1/3 cup (80 ml) mild olive oil, plus more if needed
• 2 tablespoons sesame seeds
• 1 tablespoon fresh orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt

For frying

• About 3 cups (720 ml) sunflower or mild olive oil, for shallow frying

For the honey glaze

• 1 cup (340 g) mild blossom honey
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 wide strip lemon peel (optional)

Directions

1. In a large bowl, whisk the flour, sesame seeds, orange zest, cinnamon, and salt. Pour in the wine and olive oil and mix with a wooden spoon until a rough dough forms, then turn out onto a clean surface and knead for 5 to 7 minutes until smooth and pliable; if the dough feels dry, drizzle in another tablespoon of olive oil.
2. Wrap the dough in plastic and let it rest at room temperature for 30 minutes so the gluten relaxes and the dough rolls out easily.
3. On a lightly floured surface, roll the dough into a large rectangle about 1/8 inch (3 mm) thick. Cut into rectangles roughly 3 x 4 inches (7 x 10 cm), then make a 1 1/2-inch (4 cm) slit down the center of each piece. To shape, pinch the two short ends together through the slit and pull through to form a bow-tie or ribbon shape.
4. Heat about 1 1/2 inches (4 cm) of oil in a deep skillet or wide saucepan to 340 to 350°F (170 to 175°C). Fry 4 to 5 pastries at a time for about 90 seconds per side, turning once, until puffed, blistered, and deep golden on both sides. Transfer to a paper-towel-lined plate.
5. While the pastries fry, combine the honey, water, lemon juice, cinnamon, and lemon peel in a small saucepan. Warm gently over low heat for 3 to 4 minutes until thin and pourable; do not let it boil hard or it will darken too much. Remove the lemon peel.
6. Dip each warm fried pastry into the spiced honey, turning to coat both sides, and arrange on a serving platter. Drizzle a little extra honey over the top and finish with a light dusting of cinnamon.
7. Serve the pastries warm or at room temperature. They will keep in an airtight container, layered between parchment, for up to 4 days; the honey coating actually softens the texture into a pleasantly chewy bite the next day.

Cook’s Notes

• Keep the frying oil between 340 and 350°F; too cool and the pastries absorb oil, too hot and they brown before cooking through.
• Dry anise liqueur (such as anís seco) gives the most authentic Andalusian flavor, but a splash of brandy or sweet sherry works beautifully too.
• Resting the dough is essential; cold, tight dough will spring back when you try to roll it thin.
• Fry in small batches so the oil temperature stays steady, and never leave hot oil unattended.
• For a lighter finish, brush the fried pastries with warm honey instead of dipping them, which yields a thinner, glossier glaze.

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