Best Sardinian Pardulas Recipe (Ricotta Cakes)

Step 1

Combine the semolina flour, flour, salt, and softened butter in a large bowl. Mix with your hands until the mixture resembles a rough crumble.

Step 2

Whisk together the egg whites and water in a separate bowl until well combined.

Step 3

Add the egg white and water to the bowl with flour and butter. Mix everything until a dough forms. If the dough seems too wet, add a bit of flour. If it seems too dry, add a bit of water. You can use a stand mixer or knead the dough on a lightly floured surface. The dough will be slightly sticky. Once combined and smooth dough forms, cover with plastic wrap and let rest for 30-60 minutes.

Step 4

In a separate bowl, prepare the filling by combining the ricotta cheese, saffron water, sugar, egg yolks, lemon zest, and orange zest. Using a hand mixer, or stand mixer with whisk attachment,  beat until smooth and creamy, about 5 minutes.

Step 5

Sift in the flour and baking powder and mix until well combined.

Step 6

Preheat your oven to 350°F (175°C).

Step 7

Take half of the dough and roll it out with a pasta roller or rolling pin it into thin sheets. If you use this pasta machine, it is a 5-6 setting. If the sheets get too long when rolling, you can cut the dough sheet in half again so it is easier to handle.

Step 8

Cut into dough circles about 3- 3.5 inches in diameter using a round cookie cutter. You can save the excess dough scraps, bake them separately, and sprinkle them with sugar before baking.

Step 9

Add 1 heaping tablespoon of the ricotta saffron filling to the center of each disk. Pinch the edges of the dough in 6 places to make the traditional pardulas shape (star-shaped tartlets). Repeat with the rest of the dough and filling.

Step 10

Place on a baking sheet lined with parchment paper. Lightly brush the tops of the pardulas with egg wash (optional). Bake for 25-30 minutes or until lightly golden brown.

Step 11

Turn off the oven and let the pardulas rest for 10 more minutes before taking them out. This trick helps the pardulas keep their shape. Cool on a wire rack.

Step 12

Dust with powdered sugar (icing sugar) or brush with honey and decorate with colorful sprinkles. Enjoy a taste of Sardegna!