Italian
Pardulas
by Casa Pappagallo · 705K subscribers on YouTube
Pardulas are traditional Sardinian Easter sweets made with a sheep ricotta filling flavored with saffron and citrus zest, encased in a semolina pastry, and baked until golden. Often dusted with powdered sugar.
- Cook
- 35 min
- Difficulty
- medium
Ingredients
16 items- Sheep's Ricottasieve it first
- Flour
- Sugar
- Instant Yeast For Desserts
- 2 pcsEgg Yolks
- Saffrona few strands or a pinch
- Lemon Zestgrated zest of 1 lemon
- Orange Zestgrated zest of 1 orange
- 1/2 tspSaltfor the filling: a generous pinch or half a teaspoon
- Semolinafine semolina for pasta
- Egg Whitefrom 1 egg
- Larda little lard
- Lukewarm Waterwarm water, enough to make the dough
- Eggfor egg wash, beaten with milk
- Milka little milk for egg wash
- Powdered Sugarfor dusting after baking
Method
- Prepare the filling: sieve the sheep ricotta. Mix with flour, sugar, baking powder, egg yolks, saffron, grated lemon and orange zest, and a pinch of salt. Refrigerate for about 20 minutes.
- Prepare the pastry: dissolve 1 teaspoon of salt in a little warm water. In a bowl, combine semolina, egg white, lard, and the salted water. Knead until a smooth dough forms. Wrap in plastic and let rest for 10-20 minutes.
- Roll out the dough thinly (using a pasta machine or rolling pin). Cut into discs using a round cutter (about 10 cm diameter).
- Place a heaping spoonful of the ricotta filling in the center of each disc. Fold the dough over the filling and press to seal. Create 6 pleats around the edge, pinching firmly. Arrange the pastry edges neatly to form a basket-like shape.
- Beat an egg with a little milk to make an egg wash. Brush the tops of the filled pastries with the egg wash.
- Place the pastries on a baking sheet. Bake in a preheated static oven at 170°C (338°F) for about 35 minutes, until golden.
- Let cool completely, then dust generously with powdered sugar.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
