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Golden Sardinian pardulas with saffron ricotta filling and honey glaze arranged on a rustic wooden board

Traditional Sardinian Pardulas with Saffron Ricotta

Small Sardinian pastries with a semolina crust and a saffron ricotta filling, brushed with honey after baking.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 303
Ingredients Method Notes

Ingredients
  

Dough
  • 250 g semolina flour (semola rimacinata) fine grind
  • 100 g all-purpose flour
  • 80 g granulated sugar
  • 80 g lard or unsalted butter softened
  • 1 egg large
  • 60 ml dry white wine or water
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp orange zest from 1 orange
Filling
  • 500 g fresh whole milk ricotta well drained
  • 150 g granulated sugar
  • 2 eggs large
  • 1/4 tsp saffron threads
  • 2 tbsp warm milk for blooming saffron
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 2 tbsp semolina flour to bind filling
  • 1/2 tsp vanilla extract optional
Finishing
  • 3 tbsp honey warmed

Method
 

Make the Filling
  1. Soak the saffron threads in the warm milk for 10 minutes, until the milk turns deep yellow.
  2. In a bowl, whisk the ricotta, 150 g sugar, eggs, saffron milk, lemon zest, orange zest, 2 tbsp semolina flour and vanilla until smooth. Set aside.
Make the Dough
  1. In a large bowl, whisk the semolina flour, all-purpose flour, 80 g sugar, baking powder and salt.
  2. Rub the softened lard or butter into the flour with your fingertips until the mixture looks sandy.
  3. Add the egg, wine and orange zest. Mix, then knead 3 to 4 minutes until the dough is smooth and slightly firm.
  4. Cover the dough and let it rest at room temperature for 30 minutes.
Shape and Bake
  1. Heat the oven to 190°C/375°F and line two sheet pans (33 x 46 cm / 13 x 18 inch) with parchment.
  2. Roll the dough on a floured surface to 3 mm thickness. Cut rounds with the 9 cm cutter, re-rolling scraps once.
  3. Spoon about 1 tbsp of filling into the center of each round. Pinch the edges up around the filling in 5 to 6 folds, forming an open crown and leaving the center exposed.
  4. Arrange the pardulas on the sheet pans, spaced 2 cm apart. Bake for 20 to 22 minutes, until the crust edges are golden and the filling looks set with light golden spots.
  5. Cool on the pan for 10 minutes, then brush the warm tops with the warmed honey.
  6. Transfer to a wire rack and cool completely, about 20 minutes, before serving.

Notes

  • Use whole milk ricotta, not part-skim, for a filling that holds together.
  • Bake one pan at a time if your oven runs hot on one side.
  • Filling should taste barely sweet before baking, it concentrates as it bakes.
  • Pinch the crown while the dough is still cool and pliable.