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Loading...These golden, ridged Ecuadorian fried pastries are a beloved treat served especially during Christmas, New Year, and family gatherings. Lightly crisp outside with a tender, cake-like interior, they are traditionally dusted with cinnamon sugar and paired with a steaming mug of hot chocolate or coffee. The simple dough comes together in minutes and fries into beautiful spiral, ribbon, or ball shapes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
YieldAbout 20 small pastries
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 50 gCarbs
- 1 gFiber
- 22 gSugar
- 6 gProtein
- 120 mgSodium
- 95 mgPotassium
- 55 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the dough
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (55 g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
For frying and finishing
- 3 cups (720 ml) neutral oil, such as vegetable or canola
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon ground cinnamon
- Pinch of ground cloves (optional)
Directions
- In a large bowl, cream the softened butter with the granulated sugar until light and fluffy, about 2 minutes by hand mixer. Beat in the eggs one at a time, then stir in the vanilla and milk until smooth.
- Sift the flour, baking powder, salt, and cinnamon together. Add the dry ingredients to the wet mixture and stir just until a thick, smooth, slightly sticky dough forms. Cover and let rest 10 minutes.
- Heat the oil in a heavy pot or deep skillet to 350°F (175°C), maintaining a steady temperature with a thermometer. Line a tray with paper towels.
- Load the dough into a piping bag fitted with a large star tip, or use two spoons to shape small balls or ribbons. Pipe or drop small portions directly into the hot oil, working in batches of 5 to avoid crowding.
- Fry the pastries for 2 to 3 minutes, turning occasionally, until deeply golden on all sides and puffed. Lift out with a slotted spoon and drain on the paper towel-lined tray.
- Whisk the powdered sugar with the cinnamon and optional cloves. While still warm, toss or dust the pastries generously with the cinnamon sugar. Serve immediately with hot chocolate or coffee.
Cook’s Notes
- Maintain oil at 350°F; too cool and the pastries absorb oil, too hot and they brown before cooking through.
- Use a star tip for the classic ridged, decorative look; two teaspoons work for rustic rounds.
- For a holiday presentation, drizzle warm unrefined cane syrup or honey over the finished pastries instead of dry sugar.
- Pristiños are best eaten the day they are fried; rewarm briefly in a 300°F oven if needed.
- In Ecuador these are traditionally enjoyed at dawn on New Year's Day alongside café con leche or chocolate caliente.
