Prestiños (Pestiños)

1. In a large bowl, mix the flour and the salt.
2. Dig a well in the center and break the egg.
3. Mix and add water gradually. Add enough water to form a smooth and homogeneous dough.
4. Divide the dough into 12 pieces and form balls with them.
5. Place the balls of dough on a tray lined with parchment paper, cover them, and put the tray in the fridge for 4 hours.
6. Remove the dough from the refrigerator and, using your hands, stretch it finely to form the prestiños. They must be round and about 6 inches in diameter. You can moisten your hands with ice water to help stretch the dough.
7. Heat vegetable oil in a pan.
8. Deep fry the prestiños over medium heat on both sides. The dough should form small blisters and get a slightly golden color.
9. Drain on paper towels.

Syrup

1. In a saucepan, add the water, tapa de dulce and salt.
2. Cook over medium heat until the tapa de dulce has completely melted and has formed a syrup.
3. Serve the prestiños with the syrup drizzled on top.