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.
Ingredients
Filling
Dough
Baking
Glaze
Decoration
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Instructions
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Soak the raisins in warm water for about 20 minutes to plump them, then drain well.
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Prepare the filling. Mix the ground almonds, chopped walnuts, pine nuts, crushed anise seeds, and pinch of ground clove in a bowl.
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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. -
Fold the nut mixture and the drained raisins into the dough. Work gently so the raisins do not break up.
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Melt a little butter on a baking sheet and dust it with the 50g of ground almonds.
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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.
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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. -
Cool completely on a wire rack.
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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.
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The Story Behind This Dish
Pabassinas are one of those Sardinian sweets that turn up at Christmas, at saint’s day celebrations, and in the tins that nonne keep on top of the fridge year-round. The name comes from the Sardinian word for raisin, and raisins are the backbone of the filling along with almonds, walnuts, and pine nuts. Every town has its own version — some add candied peel, some use honey instead of sugar glaze — but the diamond shape and the dense, nutty crumb are constant.
The dough is straightforward: flour, butter, sugar, eggs, and a little milk to bring it together. The filling gets mixed in raw, which means the nuts stay textured and the raisins stay plump through the bake. The two-stage baking — a quick blast at 160 C, then a long slow finish at 150 C — is what turns a potentially cakey dough into something firm and biscuit-like.
The glaze is the last step. Powdered sugar thinned with lemon juice, brushed on while the pastries are completely cool, then finished with coloured sprinkles. It is a simple finish, but it is what makes them look like the pabassinas you find in bakeries across the island.
Part of: The Sardinian Kitchen
Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide
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