Sweet ricotta filled pastry
Sweet ricotta-filled pastry are a typical Easter dessert in Sardinia: it has a delicate filling made from fresh ricotta with the fragrance of citrus and saffron, and is perfect to offer to guests at this festive occasion. Known as ‘Pardulas’ - their name in the Campidano region of Sardinia - are small desserts shaped like a six-pointed star, with a crispy, neutral-flavoured base and a tasty and irresistible filling. The composition of the filling may differ depending on the area of Sardinia in which they are prepared, as each town has developed its own recipe, including some savoury ones. You can find a version with the sweet aroma of orange or lemon and, rarer, a version with raisins. The key is that among the ‘Pardulas’, or ‘Casatinas’, those with ricotta cheese are more delicate, and those with other fresh chesses may have a stronger flavour. Easy to make, you must try these exquisite ‘Pardulas’ and experience a blend of flavours, aromas and textures that evoke a wonderful land and its culinary tradition.
Ingredients
* approximate values per serving
Preparation
Prepare all the ingredients: ricotta cheese, sugar, flour, eggs, lard, saffron, an orange. Grate the orange zest. Break the eggs, separating the yolks from the whites. In a bowl, combine the ricotta cheese, sugar, egg yolks, orange zest and a pinch of saffron and stir well with a wooden spoon to get a smooth mixture free of lumps. In another bowl (preferably with an electric mixer) combine the flour with the two egg whites, a spoonful of lard and a pinch of salt. You have to get a smooth and homogeneous dough - if it needs it, add a little flour. Roll out the dough into thin sheets. You have to make them quite long. With the help of a glass or equivalent, cut out circles of about 8 cm in diameter. Put a spoonful of the ricotta filling on each dough circle. Pinch the edge at intervals so as to get a raised border, leaving a central area for the filling. Preheat the oven to 180°C. Line a baking tray with baking parchment and arrange the pastries. Bake them until the top of the filling is golden brown. Serve dusted with icing sugar or spread with honey.
Step by step
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Grate the zest of one orange
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Separate the yolks from the whites of the eggs
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In a bowl, combine the ricotta cheese, sugar, egg yolks, orange zest and a pinch of saffron and stir well with a wooden spoon to get a smooth mixture free of lumps.
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In another bowl (preferably with an electric mixer), mix the flour and two egg whites, a spoonful of lard and a pinch of salt
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You need to get a smooth bread dough, add a little more flour if necessary
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Roll out the dough thinly, with the help of an appropriate instrument. You need long strips
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Put on each dough circle a spoonful of the ricotta filling. Pinch the edge at intervals so as to get a raised border, leaving a container for the filling.
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Pre heat the oven to 180 °C. Line a baking tray with baking parchment and arrange the pastries
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Cook the pastries until the top is golden brown. Serve sprinkled with icing sugar
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With the help of a glass or other appropriate utensil, cut the dough strips into circles of about 8cm in diameter
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Additional information
Pardulas with ricotta and orange
The Pardulas can be prepared in a delicious variant with ricotta and orange, which gives a fresh and citrus flavor to the filling. To make this version, it is essential to use an organic orange to make the most of the zest, which adds a unique aroma. The ricotta, mixed with sugar and a pinch of saffron, blends perfectly with the grated zest of the orange, creating a creamy and aromatic filling. This recipe is perfect for those who want a dessert that combines Sardinian tradition with a touch of freshness, ideal for concluding a meal in a delightful way. The Pardulas with ricotta and orange can be served both warm and at room temperature, always maintaining their softness and flavor.
Sardinian Pardulas with saffron
One of the most appreciated variants of the Pardulas is undoubtedly the Sardinian one, which highlights the use of saffron, a typical ingredient of Sardinian culinary tradition. This preparation involves a generous addition of saffron to the dough, which not only gives a golden color but also an unmistakable aroma. The traditional recipe calls for the use of lard, which makes the outer pastry particularly crumbly. The Sardinian Pardulas can be served during Easter festivities, but they are also perfect for any special occasion. Their history is rooted in island culture, making them a sweet symbol of Sardinia and its gastronomic traditions.
Light Pardulas without lard
For those looking for a lighter version of the Pardulas, it is possible to make them without lard, replacing it with seed oil or light butter. This light variant does not compromise the flavor but reduces the caloric content of the dessert, making it more suitable for those following a balanced diet. The ricotta and sugar remain the main ingredients, while the consistency of the dough can be maintained by adding a bit of Greek yogurt to the mixture. The light Pardulas can be enjoyed without guilt, allowing one to appreciate a traditional Sardinian dessert in a healthier way. Perfect for a snack or dessert, these Pardulas are also suitable for sharing with those who are mindful of their diet.
Benefits of ricotta in Pardulas and approximate calories
Ricotta, the main ingredient in Pardulas, is known for its nutritious and beneficial properties. Rich in protein and low in fat, it is an ideal food for those looking to maintain a healthy diet. It also contains calcium and phosphorus, essential for bone health. Additionally, ricotta is easily digestible, making it suitable for those with food intolerances. Regarding calories, a serving of Pardulas (about 100 grams) can contain between 250 and 300 calories, depending on the ingredients used. By choosing lighter variants, it is possible to further reduce the caloric content without sacrificing taste.
Can Pardulas be frozen?
A common question is whether Pardulas can be frozen. The answer is yes, they can be frozen! However, it is advisable to do so before cooking. To freeze the Pardulas, simply prepare them and arrange them on a tray so that they do not touch each other, then place them in the freezer until they harden. Once frozen, they can be transferred to a food bag or an airtight container. When you want to enjoy them, just cook them directly from frozen, slightly increasing the cooking time. This way, you will always have a traditional Sardinian dessert available to offer on any occasion.