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Pardulas della Sardegna
Introduction
It was in Sardinia, where I tried this dessert for the first time and fell in love with the taste. Since that time, I have been making it quite often at home and adjusted the recipe to my taste.
The name of that pastry is in a dialect, spoken by Sardi, the locals in Sardinia, where the pastry comes from.
The original shape of pardulas is different - they should be nicely sealed. All my attempts to master that art of sealing have failed, so I gave up and do them in a different shape.
PASTRY DOUGH
- 250 g durum flour
- Pinch of salt
- 120 ml water
- 2 tsp baking powder
- 1/2 lemon (orange), zest only
- 50 g lard or butter, softened
- Sieve together flour, salt and baking powder, rub in the butter
- Gradually adding the water make a dough
- Cover with the cling film and set aside for 15-20 min
FILLING
- 500 g ricotta cheese
- Pinch of saffron powder
- 2 egg yolks
- Pinch of salt
- 50 g flour (corn starch)
- 100 g candied lemon peel
- 2 ml lemon essence
- 16 t.sp. honey
- Mix together all the ingredients for the filling
- Roll out the dough in a rectangular 40 inch х 15 inch
- Cut out the circles, 4 inch in diameter
- Place a spoonful of the filling into the centre of each pastry circle, crimp the edges together well to seal
- Place the pastry onto a baking tray lined with parchment paper, don’t put them too close to each other. Bake for 15-20 minutes until golden brown.
- Electric oven 180 - 190 С
- Electric with turbo 170 – 180 C
- Gas 190 - 200 С
- Top each pastry with a spoon of honey
Thoughts and Ideas
Sometimes I make them with orange zest, orange candied peel and "l'eau de fleur d'oranger" (orange blossom water).
I don’t like the honey topping, prefer to dust the pastry with the icing sugar.
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