Pardulas - Sardinian Easter Sweets Recipe

Name: Pardulas - Sardinian Easter Sweets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g plain flour; 200 g durum wheat semolina; 50 g soft butter, in flakes; 1 None lemon, zested; 1 None orange, zested; 2 None eggs, 1 separated; 60 g caster sugar; 1 pinch saffron; 400 g cream cheese; 1-2 tbsp icing sugar

Servings: persons

200 g plain flour
200 g durum wheat semolina
50 g soft butter, in flakes
1 None lemon, zested
1 None orange, zested
2 None eggs, 1 separated
60 g caster sugar
1 pinch saffron
400 g cream cheese
1-2 tbsp icing sugar

1
Mix the flour, semolina, 1 pinch of salt in a bowl. Add 1 cup of lukewarm water and knead with the dough hook of a hand mixer to make a smooth dough. Add the butter and knead again. Cover the dough with a damp tea towel.
2
For the filling: whisk 1 egg, 1 pinch of salt and the sugar in a high-sided bowl until creamy. Stir in the saffron and gradually add the cream cheese and stir in the lemon and orange peel.
3
Roll out the dough on a well-floured work surface until it's about 1/8 inch thick. Cut out 3 inch circles with a cookie cutter. Keep kneading the pastry and roll it again until it has all been cut out.
4
Beat the egg whites and yolks separately with a fork. Brush the edges of the half of the dough circles with egg whites. Put 1 tbsp of the filling in the middle of each and put a dough circle on top as a lid. Press the edges down all around with a fork.
5
Preheat the oven to 375u00b0F. Put the pardulas on baking sheets lined with parchment paper, brush them with egg yolk and bake them for 30-35 mins. Take them out of the oven, leave them to cool and serve dusted with powdered sugar.

859

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 g plain flour, 200 g durum wheat semolina, 50 g soft butter, in flakes, 1 None lemon, zested, and more.

Yes, Pardulas - Sardinian Easter Sweets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pardulas - Sardinian Easter Sweets

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