Pardulas

Στο blog των Μεθυσμένων Χρωμάτων διάβασα ένα πολύ ενδιαφέρον οδοιπορικό για τη Σαρδηνία. Αυτό που μου τράβηξε πιο πολύ την προσοχή ήταν μια φωτογραφία ενός παραδοσιακού γλυκού του τόπου, έψαξα λίγο στο νετ και μοιράζομαι μαζί σας τις συνταγές που βρήκα. Αυτήν στα αγγλικά την παραθέτω ως έχει, για τις υπόλοιπες που είναι στα ιταλικά και στα γαλλικά δίνω μόνο τα links, για όσους μπορούν να διαβάσουν σε αυτές τις γλώσσες.

PARDULAS OR FORMAGELLE
Pardulas look like a pastry chef's version of the rising sun on Easter. They contain very little sugar and the saffron gives them a slightly tangy flavor. Pardulas are perfect for people who don't like a very sweet dessert.

Pastry Dough
3 TB sugar
1-3/4 cups flour
7 TB unsalted butter
1 tsp lemon juice
6 TB egg whites
Combine the sugar and flour in a bowl.
Using a pastry blender, cut the butter into the flour mixture.
Add the juice and egg whites. Mix until you have a smooth dough.
Filling
9 ounces ricotta cheese
1/2 cup confectioners' sugar
3-1/2 TB flour
1/4 tsp baking powder
Pinch of saffron
Grated zest of 1 lemon
Grated zest of 1 orange
1 egg yolk
Press the ricotta through a strainer into a large bowl.
Sift the confectioners' sugar into the ricotta.
Add the flour, baking powder, saffron, zests, and yolk.
Mix until smooth.
To shape the Pardulas:
On a lightly floured surface, roll the pastry dough about 1/8-inch thick. Use a 3-inch cookie cutter to cut out circles.
Using a teaspoon, place a walnut-size scoop of filling in the center of each dough circle. Moisten the edge of the dough with water.
Gather up the dough around the filling, leaving the filling exposed.
Pinch the dough at 6-8 equidistant points so the pastry looks like a sun, pinch the points firmly so they don't separate during baking.
Place on a greased or parchment-lined baking sheet.
Baking:
Preheat the oven to 400 degrees F.
Bake about 18 minutes.
The center will be not quite firm but the crust will be lightly browned.
Cool slightly and dust with confectioners' sugar

www.zafferanozaf.it
www.sardiniapoint.it