Pardulas
- Energy Kcal 172
- Carbohydrates g 23.3
- of which sugars g 10.9
- Protein g 5.4
- Fats g 6.4
- of which saturated fat g 3.45
- Fiber g 0.9
- Cholesterol mg 53
- Sodium mg 32
- Difficulty: Average
- Prep time: 15 min
- Cook time: 40 min
- Makes: 16 pieces
- Cost: Low
- Note + the time needed to properly drain the ricotta (all night if necessary)
PRESENTATION
Sardinian pardulas are these really, really tasty sweet treats that totally capture the heart of Sardinian tradition. And listen, known also as casadinas or formaggelle, these pastries have been a big part of Sardinian Easter celebrations for generations. So... Here's the thing: what makes them special is their moist, creamy filling made from ricotta cheese—typically from sheep's milk—blended with a hint of saffron. Really nice touch. This gives the filling a lovely light yellow hue and a delicate, almost sweet flavor. Plus, many people add a bit of citrus zest. It’s refreshing and complements the richness of the ricotta perfectly.
The outer shell? A simple dough that turns golden and slightly crispy when baked. Super tasty. Creating this beautiful contrast to the soft interior. If you love traditional Italian desserts, these pastries keep it pretty simple yet unique.
During Easter in Sardegna, the Sardinian pardulas recipe is a staple at family gatherings—essential for springtime picnics and celebrations. Some villages prefer sweet versions, while others enjoy them with a savory twist. Honestly, it’s all about the unique touches each family adds. People often compare them to seadas, another local treat, but ricotta cheese tarts like pardulas have their own charm with their tangy, fragrant filling. The use of saffron? A classic Sardinian touch, linking these pastries to the island’s rich culinary history.
Enjoying a pardula is like savoring a piece of Sardinian culture—simple, comforting, deeply rooted in its heritage. Every bite offers a taste of the Easter spirit, reminding us of how food can bring people together. So if you’re looking for something traditional with a hint of the Mediterranean, Sardinian Easter sweets like pardulas are as authentic as it gets. Perfect for those who appreciate the blend of tender textures and rich flavors—making them a memorable addition to any festive occasion. Can't go wrong.
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INGREDIENTS
- for the filling
- Sheep's milk ricotta cheese 2 cups (500 g)
- Sugar ½ cup (100 g)
- Semolina 6.4 tbsp (60 g)
- Egg yolks 1.8 tbsp (26 g) - (about 2)
- Saffron 0.05 tsp (0.25 g) - powdered
- Lemon peel 1
- Orange peel 1
- for brushing
- Egg yolks 1
- Whole milk to taste
- for garnishing
- Powdered sugar to taste
How to prepare Pardulas
To prepare pardulas, first, you will need to let the ricotta drain (preferably overnight or a few hours before processing). For the pastry shells: in a bowl, pour the semolina and lard 1 and work the mixture to obtain a crumbly dough 2, then add water 3.
Continue kneading 4 until everything is compacted 5. Wrap your dough ball in plastic wrap 6 and let it rest at room temperature just while you are preparing the filling.
Prepare the filling: in a bowl, add the ricotta which must be well-drained and dry 7, add the sugar 8 and mix with a whisk to incorporate 9,
then add the egg yolks 10, semolina 11, saffron powder 12.
and citrus zest (13-14), taking care to avoid grating the white part of the zest, which is bitter. Blend everything with the whisk 15 and store in the fridge.
Take the dough ball and roll it out with a rolling pin 16 to a thickness of 1 millimeter, then cut out disks with a round pastry cutter 4 inches in diameter, trying to cut them very close to each other (17-18), you will get 16 pieces this way.
Place a generous spoonful of filling in the center of each disk 19 and close the pastries by pinching them at the edges with your fingertips (20-21),
all around, thus creating a sort of small baskets with 8 points 22. If the disks dry out too much, brush them with a little water on the edges to close the pastries well. Place the pardulas on a baking sheet lined with parchment paper and brush the surface with the yolk beaten with a little milk (23-24).
Bake in a static preheated oven at 300°F for about 40 minutes. Once cooked, take them out of the oven 25, let them cool slightly, and then dust them with a little powdered sugar 26. Your pardulas are ready to be enjoyed 27.