Pardulas

SAS pardulas: the pardule, delicious Sardinian sweets made with ricotta cheese, set in a crisp puff pastry. Whoever tries will surely love them because they are sweet, fluffy, golose. Is’ a traditional recipe, brought to the island in different variations, one of which is based on fresh sheep cheese and raisins (casadinas), very good though less delicate (sooner or later I also make this version which includes the final frying in lard). Are perfect for breakfast and your kids will love, how I love them I!

Ingredients for about 20 pardulas

  • 200 grams of semolina
  • 200 grams of flour 00
  • 500 grams of ricotta cheese
  • 150 grams of caster sugar
  • 50 grams of butter (or lard if you want to follow the original recipe)
  • three egg yolks
  • grated rind of 1 lemon
  • grated rind of an orange
  • a pinch of salt
  • some saffron dissolved in no pistil hot milk

For the base: knead the flour and the flour with the butter (or lard), a pinch of salt and lots of hot water how much needed to obtain a homogeneous mixture. Knead for a few minutes, until it becomes smooth and elastic. Form a loaf and wrap it in plastic wrap, then let it rest at room temperature for at least 30 minutes.

For the filling: mix in a bowl the ricotta with the eggs, sugar, Saffron dissolved in milk, and the zest of citrus fruits. Preheat the oven to 170 degrees. The dough thinly and derive, using a pasta Cup, cut out 6-8 cm diameter disks. Arrange in the center of each pastry a spoonful of filling and fold the edges of the dough for five or six points, using your fingers, so you get the Recycle Bins.

The pardule are ready for cooking. Arrange the pardulas on a baking tray lined with parchment paper, brush with a little’ egg yolk slightly beaten and bake for thirty minutes. Cool sweets, Sprinkle with icing sugar and serve.

THE PAIRING: Unite symbolically the sweets of Sardinia and the Sicilian wines with this Moscato di Pantelleria Dop. It is produced with Zibibbo grapes (vineyards up to 100 years of age) from the cellar Donnafugata. The wine is called “Kabir": its scents are citrus orange blossom flowers and herbs, the taste is fresh, enveloping.

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6 comments

Mila February 3, 2015 at 09:56

Mamma mia how old they don't eat!!!!
Thanks for the recipe

Reply
Sicilians creative in the kitchen February 3, 2015 at 12:32

You know you are one of my favorite treats? For me it's just a comfort food…. Let me know if you do and if you like. I care very. I embrace you, ADA

Reply
Hedwig February 2, 2015 at 20:42

I know that buoniiiii the daughter of a friend of maritozzi lives long in Oristano and is taking us on Christmas goodies and made them she doesn't remember who were sincerely if equal buoneee. I take note, sugar is not much but I can always put stevia or manna which has no aftertaste. Donnafugata wines know something is also in Trieste I'll see if I fish this…. Big hugs and good week.

Reply
Sicilians creative in the kitchen February 3, 2015 at 12:44

Hedwig try them, sugar's stevia perhaps would give a hint too strong licorice. And the Donnafugata is extraordinary, You should find it in a good wine cellar. I embrace you , ADA

Reply
Franco February 2, 2015 at 17:44

In the ingredients we talk about “3 egg yolks”; in the description of add the egg whites ... A typo? or ...
Thanks for the recipe. I will definitely.

Reply
Sicilians creative in the kitchen February 2, 2015 at 17:49

Hello Franco, Yes it's a typo are egg yolks, as written, amongst other ingredients! Try and tell me if you like. Some also bring the egg whites, but I have tried and the dough is too soft and does not swell when cooked properly. Let me know, ADA

Reply

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