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Ricotta Pardulas is a and traditional Sardinian dessert that is typically enjoyed during Easter festivities. These small pastries are filled with a creamy cheese mixture and infused with flavors of saffron and citrus zest. If you’re looking to try your hand at creating this delightful treat, follow this easy to make your own Ricotta Pardulas.
Ingredients:
– 2 cups fine semolina flour
– 2 cups all-purpose flour
– 2/3 cup sugar
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 cup ricotta cheese
– 1 teaspoon vanilla extract
– Zest of 1 lemon
– Zest of 1 orange
– 1/4 teaspoon saffron threads
– 1/2 cup warm water
– Confectioners’ sugar, for dusting
Instructions:
1. In a large bowl, combine the semolina flour, all-purpose flour, and sugar. Add the softened butter and use your hands to blend the ingredients until they resemble coarse crumbs.
2. In a separate small bowl, soak the saffron threads in warm water for about 10 minutes, or until the water turns a bright yellow color.
3. In another bowl, whisk together the eggs, ricotta cheese, vanilla extract, lemon zest, and orange zest. Once combined, add the saffron-infused water and mix well.
4. Slowly add the wet ingredients to the dry ingredients and gently knead the dough until it comes together. If the dough feels too sticky, you can add a little extra flour until it reaches a workable consistency.
5. Shape the dough into a ball and cover it with plastic wrap. Allow it to rest in the refrigerator for at least 30 minutes, or up to overnight.
6. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Remove the dough from the refrigerator and divide it into small portions, roughly the size of a golf ball. Take one portion and roll it into a small circle or disk, about 1/8 inch thick.
8. Place about a tablespoon of the ricotta filling in the center of the disk. Fold the sides up to form a small cup or tart shape. Pinch the edges together to seal it, leaving a small opening in the center.
9. Repeat this process with the remaining dough and filling, placing each pardula on the prepared baking sheet.
10. Bake the ricotta for about 20-25 minutes, or until they are golden brown on top.
11. Once they are done baking, remove them from the oven and allow them to cool completely. Dust the pardulas with confectioners’ sugar before serving.
Ricotta Pardulas can be enjoyed warm or at room temperature and are best served on the day they are made. The creamy ricotta filling pairs perfectly with the slightly and flaky pastry.
This traditional Sardinian dessert is not only a delicious treat but also a way to bring a taste of authentic Italian cuisine to your table. Whether you’re celebrating Easter or simply looking to try something new, making Ricotta Pardulas is sure to impress your family and friends. So, bring a little taste of Sardinia to your home by following this easy recipe and enjoy these delightful treats!
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