Pardulas (Traditional Sardinian Pastry)
Category: Desserts
Servings: 16
Pardulas, a traditional Sardinian dessert, are delicate and flavorful pastries filled with a rich mixture of sheep ricotta, saffron, and citrus zest, encased in a semolina-based dough. The preparation process combines two essential elements: a light, tender pastry shell and a smooth, creamy filling, resulting in a treat that is both satisfying and refined in flavor. This recipe is perfect for any occasion, from family gatherings to festive celebrations.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina | 200g |
| Water | 100g |
| Lard (or butter) | 30g |
| Sheep Ricotta | 500g |
| Sugar | 100g |
| Semolina (for the filling) | 60g |
| Egg Yolks | 26g |
| Saffron | 25g |
| Lemon Zest | 1 |
| Orange Zest | 1 |
| Egg Yolk (for glazing) | 1 |
| Whole Milk (for glazing) | q.b. |
| Powdered Sugar (for dusting) | q.b. |
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 270 kcal |
| Protein | 7g |
| Carbohydrates | 35g |
| Fat | 12g |
| Saturated Fat | 5g |
| Fiber | 1g |
| Sugar | 14g |
| Cholesterol | 80mg |
| Sodium | 50mg |
Instructions
1. Prepare the Ricotta Filling
The key to a delicious filling lies in using well-drained ricotta. Begin by draining the sheep’s ricotta (this should ideally be done overnight or at least a few hours before preparing the rest of the recipe). Once well-drained, transfer the ricotta to a mixing bowl. Add sugar, egg yolks, semolina, saffron, and the zest of both lemon and orange. Be careful to avoid grating the bitter white pith of the citrus zests.
Use a whisk to thoroughly combine all the ingredients until you achieve a smooth, creamy mixture. Set aside the ricotta mixture to allow the flavors to meld together while you prepare the dough.
2. Prepare the Dough
In a large mixing bowl, combine 200g of semolina and 30g of lard (or butter). Gradually add 100g of water and knead the dough until it forms a smooth and elastic ball. Once kneaded, wrap the dough in plastic wrap and let it rest for about 30 minutes to relax and hydrate.
3. Roll Out the Dough
After resting, take the dough and divide it into small portions. Roll each portion into a ball and then flatten them into thin discs using a rolling pin. Aim for a thickness of about 2mm. These discs will form the base of your pardulas.
4. Assemble the Pardulas
On each disc of dough, place a generous spoonful of the ricotta filling in the center. Carefully fold the edges of the dough around the filling, forming a sort of basket or pouch with multiple folds (typically 8). If the edges of the dough become too dry and difficult to handle, lightly moisten them with a little water to help seal the pastries more easily.
5. Glaze the Pastries
Place the assembled pardulas on a baking sheet lined with parchment paper. In a small bowl, whisk together 1 egg yolk and a splash of whole milk. Use a brush to glaze the top of each pastry with this egg wash, giving them a lovely golden finish.
6. Bake
Preheat your oven to 150°C (300°F) in static mode. Place the baking sheet with the pardulas in the oven and bake for about 40 minutes, or until the pastries are golden brown and firm to the touch.
7. Finishing Touches
Once baked, remove the pardulas from the oven and allow them to cool slightly. Before serving, dust the tops with a light sprinkling of powdered sugar for an elegant finish.
Your delicious and fragrant pardulas are now ready to enjoy! These pastries are perfect when served warm, but they also keep well and make for a delightful treat at any time of day.
Tips for Perfect Pardulas
- Draining the Ricotta: It’s crucial to thoroughly drain the ricotta to avoid excess moisture, which can affect the texture of the filling.
- Chill the Dough: If the dough becomes too soft while working with it, simply place it in the refrigerator for a few minutes to firm up.
- Egg Wash: The egg wash not only gives the pardulas a beautiful golden color but also adds a slight sheen to the surface.
- Serving Suggestion: Serve these pastries with a cup of espresso or a light herbal tea to balance the richness of the filling.
This traditional Sardinian dessert offers a perfect balance of flavors, from the fragrant saffron to the citrusy zest, making it a delightful choice for any special occasion. Enjoy the process of making these charming little pastries as much as the delicious result!
