Pardulas

Pardulas, also known as formaggelle or casadinas, are a typical Sardinian dessert, particularly appreciated during the Easter period. Originally rural in nature, today pardulas are a beloved and widespread dessert throughout the island. They are small tarts filled with a mixture of ricotta or fresh cheese, sugar, eggs, and citrus flavors.

Ingredients

• 500 g of durum wheat semolina
• 250 ml of warm water (approximate amount, more or less may be needed)
• A pinch of salt
• Grated zest of 1 lemon

For the filling:

• 500 g of sheep’s milk ricotta (or cow’s milk as an alternative)
• 150 g of sugar
• Grated zest of 1 lemon
• 2 whole eggs
• 1 egg yolk
• Saffron (one sachet)

Preparation

1. Start with the dough preparation. In a bowl, pour the semolina and make a well in the center. Add a pinch of salt and gradually the warm water. Start kneading with your hands until the dough is smooth and elastic. If necessary, add more warm water.
2. Let the dough rest, covered with a damp cloth, for about 30 minutes.
3. While the dough for the base is resting, prepare the filling. In another bowl, mix the ricotta, sugar, grated lemon zest, whole eggs, and yolk well. Add the saffron dissolved in a little water and mix until you obtain a homogeneous mixture.
4. Take the dough and roll it out on a lightly floured surface, trying to get a thin sheet.
5. Cut out discs of dough with a pastry cutter or a wide glass.
6. Place a generous spoonful of the filling in the center of each disk.
7. Close the edges of the dough towards the center, pinching it with your fingers to create small folds, thus giving the pardulas their typical flower shape.
8. Arrange the pardulas on a baking sheet lined with parchment paper.
9. Bake in a pre-heated oven at 180 °C for about 20-25 minutes, or until golden.
10. Let cool before serving.

Curiosity

In some variations of the recipe, semolina cooked in milk is added to the filling mixture, which gives a firmer consistency. Additionally, pardulas can be flavored with other citrus fruits, such as orange, or with vanilla. They are often dusted with powdered sugar before serving.