Pardulas
Pardulas (or casadinas) are Sardinian pastries shaped like little baskets with pinched edges, filled with fresh ricotta, saffron, and lemon zest. They are the quintessential Sardinian Easter sweet—wonderfully fragrant and delicate.
Each region of Sardegna has its own variation: with ricotta, with fresh cheese, with semolina.
Preparation
- 1
Mix semolina, lard, water, and salt. Let rest for 30 minutes.
- 2
Combine ricotta, sugar, eggs, saffron, and lemon zest.
- 3
Roll out the dough and cut 10 cm discs.
- 4
Place a spoonful of filling in the center.
- 5
Pinch the edges upward to create a basket shape with wavy borders, leaving the filling exposed.
- 6
Bake at 180°C for 15-20 minutes.
Chef's Tips
Sardinian saffron gives these pastries their characteristic golden color. The pinched edges are the signature of pardulas. They keep well for several days.