Pardulas - Sardinian Sweet Cheese Pastries

Ingredients

• Pastry: Pastry:
• 200g (1 1/2 cups) semolina flour 200g (1 1/2 cups) semolina flour
• 100g (3/4 cup) all-purpose flour 100g (3/4 cup) all-purpose flour
• 100g (1/2 cup) unsalted butter, softened 100g (1/2 cup) unsalted butter, softened
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg 1 large egg
• 1 tablespoon cold water 1 tablespoon cold water
• Filling: Filling:
• 500g (2 cups) fresh ricotta cheese 500g (2 cups) fresh ricotta cheese
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 3 large eggs 3 large eggs
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water 1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 29g (15g sugars)
• Protein: 8g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina flour, all-purpose flour, softened butter, sugar, and salt. Mix until the ingredients resemble coarse crumbs.
2. 2.
   Add the egg and cold water to the mixture. Knead the dough until it comes together and forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   In a separate bowl, combine the ricotta cheese, sugar, eggs, lemon zest, orange zest, and soaked saffron threads. Mix well until all the ingredients are fully incorporated.
5. 5.
   Remove the dough from the refrigerator and divide it into small portions. Roll each portion into a thin circle, approximately 10cm (4 inches) in diameter.
6. 6.
   Place a spoonful of the ricotta filling in the center of each dough circle. Fold the edges of the dough towards the center, leaving the filling partially exposed.
7. 7.
   Arrange the filled pastries on the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the filling is set.
8. 8.
   Remove from the oven and allow the Pardulas to cool slightly before serving. They are best enjoyed warm.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use fresh ricotta cheese for the best flavor and texture. If you can't find fresh ricotta, you can make your own by combining whole milk and lemon juice or vinegar.
• Saffron threads — Soak the saffron threads in warm water for at least 10 minutes before adding them to the filling. This will help release their vibrant color and aroma.

Tips & Tricks

• For a twist, you can add a sprinkle of cinnamon or a dash of vanilla extract to the filling for extra flavor.
• If you prefer a sweeter pastry, you can dust the Pardulas with powdered sugar before serving.
• Serve Pardulas warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
• These pastries can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes before serving to restore their crispness.

Serving advice

Serve Pardulas warm as a delightful dessert after a traditional Sardinian meal. They pair well with a cup of espresso or a glass of sweet dessert wine.

Presentation advice

Arrange the Pardulas on a platter, allowing their golden crusts and creamy filling to be showcased. Sprinkle some powdered sugar on top for an elegant touch.