desserts sardinian

Piricchittus Sardi

Light Sardinian festival pastries made with flour, lard, eggs, lemon, and a thin orange-flower sugar glaze.

Dairy-Free Nut-Free
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Prep 1h 30m
Cook 2h 5m
Total 3h 35m
Servings 16
Difficulty Advanced

Ingredients

Dough

Glaze

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Instructions

  1. Put the water and lemon peel in a tall pot and bring to a boil.

  2. Add the lard and stir until melted. Remove the lemon peel.

  3. Add the sifted flour all at once and stir hard so lumps do not form.

  4. Cook the dough over low heat for 20 to 25 minutes, moving it across the pot until it is firm and the water has cooked off.

  5. Spread the dough on a plate and let it cool completely.

  6. Work in the eggs one at a time by hand. Stop when the dough is soft but still holds a spooned shape.

  7. Spoon mounds onto lined trays, leaving about 10 cm between them. Add a small second spoonful on top of each mound.

  8. Bake in a ventilated oven at 200 C for 25 minutes, then 180 C for 20 minutes, then 170 C for 10 minutes.

  9. Lower the oven to 70 C and dry the pastries for about 70 minutes, until light and crisp.

  10. Cook the sugar with orange-flower water and enough water to cover by one finger for about 15 minutes, until a drop forms a thread between two fingers.

  11. Brush the warm syrup over the tops and bottoms of the pastries. Repeat once the first coat dries.

Storage & Meal Prep

Keep in an airtight tin for 3 to 4 days. Do not refrigerate, or the glaze will soften.

Variations

  • With Plain Water Glaze: Skip the orange-flower water and use a simple sugar syrup if you want a plainer finish.
  • Filled Like Cream Puffs: Split the dried shells and fill them with lemon cream only if serving immediately.
  • Smaller Pastries: Use teaspoons of dough for smaller piricchittus and reduce the first bake by a few minutes.

FAQ

Why do piricchittus become hollow?

The cooked dough and eggs create steam in the oven, so the pastry puffs and dries inside.

How do I know the dough is ready?

A spoonful should hold its shape on the bench without spreading flat.

Why dry them at low heat?

The low oven removes moisture so the pastries stay light and crisp under the glaze.

Interactive Nutrition Map

16 Servings

Customize Ingredients

Eggs
Egg (Large, Whole, Raw)
215 g
Grains & Bread
All-Purpose Flour
250 g
Oils & Fats
Lard (Strutto)
100 g
Herbs & Spices
Lemon Zest
2 g
Sweeteners
White Sugar
500 g

Per Serving

204kcalCalories
3gProtein
43gCarbs
2gFat
1gFiber
Sodium
20mg1% DV
Potassium
36mg1% DV
Calcium
10mg1% DV
Iron
1mg6% DV
Magnesium
5mg1% DV
Vitamin C*
0mg0% DV
Vitamin A
22µg2% DV
Vitamin K
0.1µg0% DV
Folate
35µg9% DV
All-Purpose Flour
Lard (Strutto)
Lemon Zest
Egg (Large, Whole, Raw)
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, Piricchittus Sardi belongs on the Sardinian home table. I build it around all-purpose flour, water, and lard.

I put the water and lemon peel in a tall pot and bring to a boil. I add the lard and stir until melted. I remove the lemon peel.

I cook the sugar with orange-flower water and enough water to cover by one finger for about 15 minutes, until a drop forms a thread between two fingers. I brush the warm syrup over the tops and bottoms of the pastries. I repeat once the first coat dries.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide