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Pardulas
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Pardulas

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About

Traditional small sweet tartlets filled with fresh ricotta cheese and saffron, made especially during Easter in the South Sardinia region. They are among the most authentic pastry products of the Italia islands.

Flavors, dishes and restaurants

Cuisine

Resembling a small sun, Pardulas are prepared in the countryside of South Sardinia using fresh sheep's milk ricotta. The filling, aromatized with orange or lemon zest, is shaped by pinching the edges of a thinly rolled pastry crust. They are also known across Italia as 'Sardinian suns'.

Ingredients

  • 200g durum wheat flour and 50g lard (for the dough)
  • 500g fresh sheep's milk ricotta (drained)
  • 100g granulated sugar
  • 2 egg yolks
  • 1 packet of saffron and grated zest of 1 orange

Preparation

  1. Knead flour, water, and lard to obtain a firm but elastic dough, then roll it out very thinly and cut into circular discs.
  2. In a separate bowl, mix the drained ricotta with sugar, egg yolks, orange zest, and powdered saffron until smooth.
  3. Place a spoonful of filling in the center of each dough disc and pinch the edges upward in 6-7 spots to form a star/sun shape.
  4. Bake in the oven at 170°C for about 20-25 minutes until lightly golden, and serve with dusted powdered sugar once cooled.

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