Pestiños

In a large bowl, combine flour, sesame seeds, cinnamon, lemon zest, and salt. Make a well and pour in olive oil and white wine. Mix with your hands, then gradually add water until the dough comes together into a smooth ball. Knead for 5 minutes until elastic. Cover and let rest for 15 minutes.

Divide dough into small portions. Roll each on a floured surface into a thin rectangle about 2-3 mm thick. Cut into small rectangles (approx. 5x8 cm).

Fold the dough over itself to create a knot or twist: bring two opposite corners together, pinch to seal, or make a simple slit in the center and pull one end through. Repeat with all pieces.

Heat the frying oil in a deep pan to 170°C (340°F). Fry pestiños in batches, turning once, until golden brown on both sides, about 2-3 minutes per batch. Drain on paper towels.

In a small saucepan, combine honey, water, cinnamon stick, and lemon peel. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove cinnamon and lemon.

Dip the fried pestiños into the warm honey syrup, letting them soak for a few seconds on each side. Remove and place on a wire rack to drip off excess.