Country of Origin - Italy
Preparation Time30 minutes
Cooking Time1 hour and 20 minutes
DifficultyMedium
Tags dessert traditional sardegna

Description

Pardulas are one of my favorite Sardinian dessert, especially good with a cup of coffee or some limoncello. They look like cupcakes, with a 'cup' also made of dough, and they are filled with ricotta, saffron and citrus zest.

Nutrition Facts
Per 313 g Serving Size
Amount Per Serving
Calories
809 kCal
Calories from Fat
261
% Daily Value*
Total Fat
29.0 g
44.6%
Saturated Fat
17.9 g
89.4%
Cholesterol
190.2 mg
63.4%
Sodium
716.6 mg
29.9%
Total Carbohydrates
109 g
36%
Dietary Fiber
2 g
7%
Sugars
59 g
Protein
25 g
50%
Vitamin A    6% Calcium    34%
Magnesium    11% Iron    15%
Vitamin C    3% Potassium    8%
Vitamin D    0% Folate    37%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for
people

Ingredient AmountComment
For the Main Part
Enriched semolina 5 oz
Table salt 1 Teaspoons (1/4 fl oz)
Unsalted Butter 1 oz
Ricotta cheese,whole milk 1 lb 5 oz

Traditionally, sheep milk ricotta is used, but you can use cow milk ricotta as well

Orange peel 1 Teaspoons (1/4 fl oz)
Lemon peel 1 Teaspoons (1/4 fl oz)

one teaspoon is about the zest from one lemon

White wheat bread flour,enriched 4 oz
Honey 1/2 cup (4 fl oz)
Granulated sugar 1/2 cup (4 fl oz)
Saffron
Egg Yolk 2
Tap water 3 1/3 Tablespoons (1 3/4 fl oz)

could be more, could be less, it depends on your semolina

Recommended Ingredients and Equipment

1 Prepare your mis-en-place with all the ingredients. Using a zester or a grater, get the peel from the orange and lemon.
2 Using a cheescloth, squeeze the ricotta, and try to get as much liquid out. You can also use a colander, covering the ricotta and putting a weight on top.
3 Start making the dough for the shell. Mix the semolina, the water, the butter, half the sugar and half the salt, either by hand or using a mixer.
4 Work the dough till it becomes smooth and not to sticky. Add water, a little bit at a time, if the dough is too grainy/thick. Wrap in film an put in the fridge to rest while you prepare the filling.
5 Put together the remaining ingredients - the ricotta, the rest of sugar and salt, the egg yolks, the honey, the citrus zest and the saffon - dissolve the saffron in a little bit of water or milk before mixing it in. Mix using a fork or a food processor.
6 Mix it thoroughly until you have a uniform mix, like in the picture.
7 roll the dough using a rolling pin or a machine, and cut out disks the size of a water glass, about 3 to 4 inches.
8 using a spoon or a gelato spoon, place the filling in the middle of the disks
9 To close the pardula, take it in your hand and pinch the dough like in the picture.
10 The finished pardula should look like in the picture. Put them on a baking sheet and preheat the oven to 365F.
11 Mix a tablespoon of honey with a teaspoon of water and using a pastry brush, brush the top of the pardulas. Put in the oven and bake for about 30 minutes or until golden brown on top.