Prestiños huanuqueños – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Servings: Serves 6
Peru Servings: Serves 6Prestiños Huanuqueños is a traditional pastry from the Huánuco region of Peru, known for its delightful combination of crunchy and sweet flavors. This pastry has deep roots in Peruvian culinary traditions and is often enjoyed during festivals and special occasions. The dough is typically flavored with anise and cinnamon, then shaped into elegant, crispy rounds that are fried to perfection and coated with a delicious syrup, making them a beloved treat for all.
Ingredients
- all-purpose flour – 2 cups / 250 g
- water – 1/2 cup / 120 ml
- butter – 1/4 cup / 56 g
- salt – 1/2 teaspoon
- vegetable oil – for frying
- chancaca – 200 g / 7 oz
- cinnamon stick – 1
- anise seeds – 1 teaspoon
- cloves – 2
Instructions
- In a bowl, combine the flour and salt. Gradually add water and melted butter, kneading until a smooth dough forms.
- Cover the dough and let it rest for 30 minutes.
- Roll the dough thinly on a floured surface and cut into 3-inch squares.
- Heat vegetable oil in a pan over medium heat. Fry the squares until golden brown and crispy. Drain on paper towels.
- In a separate pot, melt chancaca with a bit of water. Add cinnamon, anise, and cloves, cooking until syrupy.
- Serve the crispy dough squares drizzled with the spiced syrup.
Substitutions
- chancaca -> dark brown sugar or molasses
- butter -> margarine
- anise seeds -> fennel seeds
Enhancements in the Next Evolution
- Allow dough to rise slightly for a lighter texture.
- Add a pinch of baking powder for puffier pastries.
- Infuse the syrup with orange peel for a citrusy note.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
