Pardulas (Sardinian Ricotta Pastries)
Traditional Sardinian baked ricotta pastries with saffron and citrus zest. A classic festival dessert.
Ingredients
Pastry dough
Ricotta filling
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Instructions
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Make the dough. Combine the flour, lard, softened butter, eggs, and a pinch of salt on a work surface. Knead energetically for several minutes until the dough is smooth and elastic. Wrap it in plastic film and refrigerate for 30 minutes.
Tip: The lard and butter should be at room temperature so they incorporate evenly into the flour. Cold fat makes the dough harder to knead. -
While the dough rests, prepare the filling. Dissolve the saffron threads in the tablespoon of warm milk and let it steep for a few minutes. In a bowl, work the drained ricotta with the sugar, orange zest, lemon zest, and the saffron milk until the mixture is firm and evenly colored.
Tip: Drain the ricotta thoroughly before mixing. If it is too wet, the filling will seep out during baking and the pastry will go soggy. -
Roll the rested dough out to about 5 mm thick. Cut out discs of 8 to 10 cm diameter using a round cutter or a glass.
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Lift the edge of each disc and pinch it at regular intervals to form small pointed folds, shaping each disc into a little basket with ruffled sides.
Tip: Press firmly when pinching — the folds need to hold their shape in the oven. Dampen your fingertips slightly if the dough is cracking. -
Arrange the shaped pastry baskets on a baking sheet lined with parchment paper. Fill each one generously with the ricotta mixture.
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Bake in a preheated oven at 180 C (350 F) for about 30 minutes, until the pastry is golden and the filling is set.
Tip: Check at 25 minutes. Ovens vary, and the pardulas are done when the tops have a light golden color and the filling no longer looks wet. -
Remove from the oven and let the pardulas cool to room temperature on the baking sheet before serving.
Storage & Meal Prep
Pardulas keep for 2 to 3 days in an airtight container at room temperature. The pastry softens over time but the flavor holds. They also freeze well — thaw at room temperature before serving.
Variations
- With Honey Drizzle: A thin pour of warm honey over the baked pardulas adds a traditional finish, especially for feast days.
- Half-and-Half Flour: Replace half the all-purpose flour with semola rimacinata for a slightly more golden, coarser crumb that some Sardinian bakers prefer.
- Lemon Only: If you do not have an orange on hand, use the zest of a full lemon instead of half orange and half lemon.
FAQ
What kind of ricotta should I use?
Sheep's milk ricotta — ricotta di pecora — is the traditional choice and gives the filling its characteristic density and tang. Cow's milk ricotta works but the filling will be softer and milder. Drain the ricotta well before using it, whatever kind you buy.
Why pinch the dough edges into points?
The pinched border is what gives pardulas their distinctive shape — a small basket with ruffled edges. It also helps seal the pastry so the filling does not leak during baking. The technique takes a little practice but does not need to be perfect.
Can I make the dough ahead of time?
Yes. The dough rests in the fridge for 30 minutes as part of the recipe, but you can also make it a day ahead and keep it wrapped in the refrigerator. Let it soften slightly at room temperature before rolling.
What does saffron add to the filling?
Saffron gives the ricotta a golden color and a floral, slightly earthy flavor that pairs well with the citrus zest. It is a traditional ingredient in Sardinian sweets and worth using if you have it.
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The Story Behind This Dish
Pardulas are small Sardinian pastry baskets filled with sheep’s milk ricotta, sugar, citrus zest, and saffron. They turn up at Easter, at saint’s day celebrations, and at Sunday family tables across the island. Every town has its own version — some pinch the edges into tall points, others keep them low and round — but the filling is always the same: sweet ricotta colored gold with saffron.
Why this recipe works:
- Lard and butter in the dough. The combination gives the pastry a tender crumb and a slight richness that plain butter alone does not achieve. This is how most home bakers in Sardinia make them.
- Firm filling. Working the ricotta with sugar until it is dense and stiff prevents it from running out of the pastry during baking. Drain the ricotta well before you start.
- Saffron in the filling, not the dough. Dissolving the saffron in warm milk and mixing it into the ricotta gives the filling its characteristic golden color without turning the pastry yellow.
The shaping is the part that takes practice. You lift the edge of each dough disc and pinch it at intervals to form small pointed folds. The result should look like a little basket or flower. It does not need to be perfect — the first few will be uneven, and that is fine.
Pardulas are best eaten the day they are baked, at room temperature. They also keep for a couple of days in a sealed container, and they freeze well if you want to make them ahead for a holiday.
Part of: The Sardinian Kitchen
Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide
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