Pardulas: Saffron and Ricotta Tarts, The Authentic Italian Sardinian Recipe

Method

1. To prepare Sardinian Pardulas, start by draining the ricotta cheese overnight to remove all excess liquid.
2. The next day, begin making the pastry shells. In a bowl, combine semolina flour and lard, working with your hands until the mixture becomes crumbly. Continue kneading while gradually adding water until you obtain a smooth and homogeneous dough.
3. Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature while you continue with the recipe.
4. Proceed with making the filling. Place the drained ricotta in a bowl, add sugar, and mix with a whisk until smooth and well combined.
5. Add egg yolks, semolina flour, saffron, lemon zest, and orange zest. Mix with a whisk until you achieve a uniform mixture. Cover with plastic wrap and let it rest in the refrigerator.
6. Take the dough and roll it out with a rolling pin until you get a sheet about one millimeter thick. Using a 6-centimeter (2.4-inch) round cookie cutter, cut out as many circles as possible.
7. Place a spoonful of filling in the center of each dough circle, trying to shape it as round as possible. Close the dough around the filling, pinching it to form a small basket shape.
8. As you make them, place the pastries on a baking sheet lined with parchment paper. Bake in a preheated conventional oven at 150°C (300°F) for about 40 minutes.
9. Once baked, remove from the oven, brush with honey, decorate with colored sprinkles, and serve your Sardinian Pardulas! Finally, remember to download our App with exclusive content and fewer ads!