Pardulas of Sardinia

60
4
Expert
7 oz Semolina
5 oz Granulated sugar
3 Eggs
1 Orange
1 Egg yolk
7 oz Flour 00
17 oz Fresh sheep's cheese
Powdered sugar
1 Lemon
1 tbsp Saffron
Salt
2 oz Lard



Typical Easter cakes of Sardinian tradition are small cakes filled with ricotta, delicate and tasty. Ingredients to make the recipe of the "pardulas" begin kneading the fine flour, flour, and lard with a pinch of salt and a little warm water until you get a smooth and homogeneous dough. Cover with a cloth and let the dough rest for about 30 minutes.


Meanwhile, heat the oven to 170° and, in a bowl, mix the ricotta cheese, eggs, granulated sugar, saffron, and grated citrus peel


Roll out the pasta prepared in a thin sheet of pastry and cut it into discs about 8 cm in diameter. Distribute 1 teaspoon of ricotta cheese mixture at the center of each disc of pasta, then raise the outer sheet and pinch by joining the edges in six places as if to form a star.


Put the "pardulas" on the plate covered with a sheet of baking paper, turn off the surface with egg yolk, sprinkle with powdered sugar, and bake for about 30.

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