Best Sardinian Pardulas Recipe

The most authentic Sardinian Pardulas recipe online is ricotta cakes! My hometown, Sardinia, makes delicious ricotta and saffron pardulas. Taste Sardegna with every bite.

Ingredient

– 2 cups Italian 00 flour, or all-purpose flour – 1 ¾ cups semolina flour – 2 egg whites , room temperature – ¼ cup water, lukewarm, more if needed – ½ cup lard or unsalted butter, softened – pinch of salt For the filling – 2 ½ cups fresh sheep's milk ricotta cheese (if unavailable, cow's milk ricotta- whole milk), well-drained – 1 cup Italian 00 flour, or all-purpose flour – 1 cup sugar – 2 egg yolks, room temperature – Lemon zest, from one large lemon – Grated orange zest, from one large orange – 1 teaspoon saffron threads (crushed and dissolved in 1 tablespoon warm water) – 2 teaspoon baking powder

Direction

In a large bowl, mix semolina flour, flour, salt, and softened butter. Mix by hand until it crumbles. Whisk egg whites and water in a separate bowl until well combined.

Step 1

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Egg white and water to flour and butter bowl. Mix everything into dough. If dough is too wet, add flour. It may be dry; add water. Knead the dough on a lightly floured surface or in a stand mixer. 

Step 2

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Somewhat sticky dough. Cover with plastic wrap and rest dough for 30-60 minutes after mixing. Mix ricotta cheese, saffron water, sugar, egg yolks, lemon zest, and orange zest in a separate bowl to make the filling. 

Step 3

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Fully cool cake. Use a sharp knife to loosen cake from pan sides. Flip cake onto a flat surface. Italian pastry cream and fruit on cake. Sprinkle powdered sugar for decoration. Refrigerate leftovers in an airtight container. 

Step 4

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Beat until creamy with a hand mixer or stand mixer with whisk attachment for 5 minutes.  Mix in flour and baking powder well. Preheat oven to 350°F (175°C). Using a pasta roller or rolling pin, roll half the dough into thin sheets.

Step 5

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This pasta machine has a 5-6 setting. If the dough sheets get too long when rolling, cut them in half again for easier handling.  Cut dough circles 3–3.5 inches wide with a round cookie cutter. The leftover dough scraps can be baked separately and sugared. 

Step 6

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Add 1 heaping tablespoon of ricotta saffron filling to each disk's centre. To make pardulas, pinch the dough edges six times. Finish the dough and filling. Use a parchment-lined baking sheet. Egg wash the pardula tops if desired. 

Step 7

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Bake until lightly golden brown, 25-30 minutes. Turn off the oven and let the pardulas rest for 10 minutes before removing them. This trick keeps pardulas shapely. 

Step 8

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Place on a wire rack to cool.  Use icing sugar powder or honey to cover the cookies, and then add colourful sprinkles to make them look nice. Have a taste of Sardegna!

Step 9

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also see

also see

Easy Almond Sponge Cake with Italian Cream Recipe