Recipe
Pardulas
Little pastry baskets filled with ricotta, saffron and sugar: the Campidano Easter sweet, perfumed with lemon and vanilla.
Prep 40min
Cook 25min
Total 65min
Serves 6
Difficulty medium
Ingredients
Serves: 6
- Fine semolina 300 g
- Lard 60 g
- Lukewarm water 120 ml
- Sardinian sheep ricotta 500 g
- Sugar 150 g
- Eggs 2
- Sardinian saffron 1 bustina
- Untreated lemon zest 1
- Vanilla pod 1
- Pinch of salt
- Icing sugar q.b.
Method
-
Knead semolina, softened lard, warm water and a pinch of salt into a smooth, firm dough. Wrap and rest 30 minutes.
-
Sieve the ricotta. Dissolve the saffron in a tablespoon of warm water.
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Combine with the ricotta: sugar, eggs, saffron, lemon zest and vanilla seeds. Mix to a smooth cream.
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Roll the dough thin (2 mm) and cut 8 cm discs.
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Place a spoonful of filling in the centre of each disc. Pinch the edges into 5-6 pleats forming an open star, leaving the filling visible.
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Arrange on a tray and bake at 180°C for 25 minutes, until the filling is golden.
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Serve warm, dusted with icing sugar.