desserts sardinian

Pabassinas (Sardinian Diamond Pastries)

Traditional Sardinian diamond-shaped pastries loaded with raisins, almonds, walnuts, and pine nuts, glazed with lemon icing and topped with coloured sprinkles.

Vegetarian
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Prep 45 min
Cook 1h
Total 1h 45m
Servings 6
Difficulty Medium

Ingredients

Filling

Dough

Baking

Glaze

Decoration

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Instructions

  1. Soak the raisins in warm water for about 20 minutes to plump them, then drain well.

  2. Prepare the filling. Mix the ground almonds, chopped walnuts, pine nuts, crushed anise seeds, and pinch of ground clove in a bowl.

  3. Make the dough. Combine the flour, sugar, eggs, softened butter, vanilla baking powder, and salt in a large bowl. Mix until crumbly, then add milk a little at a time until a firm dough comes together.

    Tip: Do not overwork the dough. It should be smooth but not elastic — you are making a short pastry, not bread.

  4. Fold the nut mixture and the drained raisins into the dough. Work gently so the raisins do not break up.

  5. Melt a little butter on a baking sheet and dust it with the 50g of ground almonds.

  6. Roll the dough out to about 1.5 cm thick on a floured surface. Cut into diamond shapes using a knife or a pastry cutter.

  7. Arrange the diamonds on the prepared baking sheet. Bake at 160 C for 10 minutes, then lower the temperature to 150 C and continue baking for about 50 minutes until firm and lightly golden.

    Tip: The long, slow bake at lower heat is what dries these out properly. If they still feel soft in the centre, give them a few more minutes.

  8. Cool completely on a wire rack.

  9. Make the glaze. Mix the powdered sugar with the lemon juice until smooth and pourable. Brush or spoon the glaze over each cooled pastry, then top with coloured sprinkles before the glaze sets.

Storage & Meal Prep

Pabassinas keep for 1 to 2 weeks in an airtight tin at room temperature. The glaze may soften slightly over time but the flavour holds. They also freeze well for up to a month.

Variations

  • With Orange Zest: Add the zest of one orange to the filling mixture for a citrus note that pairs well with the anise.
  • Without Glaze: Skip the powdered sugar glaze and sprinkles for a simpler, more rustic version. The pastries are still good on their own.
  • With Honey Drizzle: Replace the lemon glaze with a thin drizzle of warm honey for a different finish.

FAQ

What does the name pabassinas mean?

The name comes from 'pabassa', the Sardinian word for raisin. These pastries are defined by their dried fruit and nut filling, which varies from town to town across the island.

Why bake at two different temperatures?

The initial higher heat sets the pastry shape, then the lower, longer bake dries them out slowly so they stay firm rather than cakey. This two-stage method is typical for dense fruit-and-nut doughs.

Can I use mixed candied peel instead of sprinkles?

Yes. Finely chopped candied orange or citron peel pressed into the glaze before it sets is a common home-baker variation.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Eggs
Egg (Large, Whole, Raw)
100 g
Fruits
Raisins
250 g
Grains & Bread
All-Purpose Flour
500 g
Nuts & Seeds
Almonds
100 g
Walnuts
100 g
Pine Nuts
100 g
Almonds
50 g
Herbs & Spices
Lemon Juice (Fresh)
30 g
Sweeteners
White Sugar
150 g
Powdered Sugar
200 g
White Sugar
100 g
Baking
Baking Powder
4.6 g

Per Serving

1135kcalCalories
22gProtein
188gCarbs
37gFat
9gFiber
Sodium
36mg2% DV
Potassium
783mg17% DV
Calcium
132mg10% DV
Iron
7.3mg41% DV
Magnesium
169mg40% DV
Vitamin C
1.6mg2% DV
Vitamin A
27µg3% DV
Vitamin K
11.2µg9% DV
Folate
196µg49% DV
Raisins
Almonds
Walnuts
Pine Nuts
All-Purpose Flour
White Sugar
Egg (Large, Whole, Raw)
Baking Powder
Almonds
Powdered Sugar
Lemon Juice (Fresh)
White Sugar
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pabassinas belongs on the Sardinian home table. I build it around raisins, ground almonds, and walnuts.

I soak the raisins in warm water for about 20 minutes to plump them, then drain well. I prepare the filling. I mix the ground almonds, chopped walnuts, pine nuts, crushed anise seeds, and pinch of ground clove in a bowl.

I cool completely on a wire rack. I make the glaze. I mix the powdered sugar with the lemon juice until smooth and pourable. I brush or spoon the glaze over each cooled pastry, then top with coloured sprinkles before the glaze sets.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide