Indulge in the heavenly taste of Pardule Campidanesi, a classic Sardinian dessert known for its unique blend of flavors. These traditional pastries feature a creamy ricotta filling infused with saffron and citrus zest, encased in a delicate gluten-free pastry. This delightful treat showcases the rich culinary heritage of Sardinia, making it a must-try for dessert enthusiasts.
Why You’ll Love This
You’ll love Pardule Campidanesi for their rich and creamy flavor combined with a light and airy texture. The unique combination of ricotta, saffron, and citrus zest creates a refreshing and satisfying treat that is both elegant and delicious. These pastries are perfect for those who appreciate light and delicious desserts with a unique flavor profile.
Perfect Occasion
Pardule Campidanesi are perfect for a special celebration, a sophisticated dessert, or any moment when you want to enjoy a traditional and delightful treat. Their inviting aroma and beautiful presentation make them a great choice for holidays, birthdays, or any event where you want to impress your guests with a unique and delicious dessert. The pastries’ light texture and refreshing flavor make them ideal for any occasion.
Decoration Tips
To enhance the presentation of Pardule Campidanesi, consider dusting them with powdered sugar or garnishing them with fresh mint leaves. You can also serve them with a side of fresh fruit or whipped cream for an extra touch of indulgence. For a festive touch, present the pastries on a decorative plate or with a drizzle of honey, creating a delightful dessert experience.
- Ingredients for the Filling:
- 500 g sheep’s ricotta (drained overnight)
- 2 sachets saffron
- 70 g gluten-free cake flour
- 120 g sugar
- 1 egg yolk
- Zest of 1 lemon
- Zest of 1 orange
- Ingredients for the Violada Pastry:
- 200 g gluten-free flour
- 2 tablespoons lard
- 30 g sugar
- Warm water, as needed
- 1 pinch of salt
- Instructions:
- Filling: In a bowl, combine the ricotta, sugar, saffron, citrus zests, and flour. Mix well and refrigerate.
- Violada Pastry: Mix the flour, lard, sugar, and salt. Add warm water until you form a firm but elastic dough. Roll out the pastry to 2 mm thick and place the filling in balls. Pinch the edges to form the classic Pardule shape. Bake at 170°C (338°F) for 35 minutes until golden. Dust with powdered sugar.
Enjoy!
