desserts sardinian

Pardulas (Sardinian Ricotta Pastries)

Traditional Sardinian baked ricotta pastries with saffron and citrus zest. A classic festival dessert.

Vegetarian Nut-Free
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Prep 30 min
Cook 30 min
Total 1h
Servings 6
Difficulty Medium

Ingredients

Pastry dough

Ricotta filling

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Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Arrange the shaped pastry baskets on a baking sheet lined with parchment paper. Fill each one generously with the ricotta mixture.

  6. 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.

  7. 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.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Dairy
Sheep's Milk Ricotta
300 g
Whole Milk
15 g
Eggs
Egg (Large, Whole, Raw)
100 g
Grains & Bread
All-Purpose Flour
300 g
Oils & Fats
Lard (Strutto)
13 g
Butter (Unsalted)
14 g
Herbs & Spices
Orange Zest
1 g
Lemon Zest
1 g
Saffron
0.1 g
Sweeteners
White Sugar
150 g

Per Serving

456kcalCalories
13gProtein
69gCarbs
13gFat
2gFiber
Sodium
68mg3% DV
Potassium
142mg3% DV
Calcium
111mg9% DV
Iron
2.7mg15% DV
Magnesium
20mg5% DV
Vitamin C
0.3mg0% DV
Vitamin A
109µg12% DV
Vitamin K
0.4µg0% DV
Folate
103µg26% DV
All-Purpose Flour
Lard (Strutto)
Butter (Unsalted)
Egg (Large, Whole, Raw)
Sheep's Milk Ricotta
White Sugar
Orange Zest
Lemon Zest
Saffron
Whole Milk
* 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, Pardulas belongs on the Sardinian home table. I build it around all-purpose flour, lard, and butter.

I while the dough rests, prepare the filling. I 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. I roll the rested dough out to about 5 mm thick. I cut out discs of 8 to 10 cm diameter using a round cutter or a glass.

I bake in a preheated oven at 180 C (350 F) for about 30 minutes, until the pastry is golden and the filling is set. I remove from the oven and let the pardulas cool to room temperature on the baking sheet before serving.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide