Best Sardinian Pardulas Recipe (Ricotta Cakes)
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Sardinian Pardulas (Ricotta Cakes) is a traditional Sardinian dessert made with delicate pastry shells filled with sweet ricotta, saffron, and citrus for an authentic taste of Sardegna. These beautiful little ricotta cakes bake up golden and lightly crisp on the outside with a soft, fragrant filling that melts in your mouth. Enjoy a true taste of Sardinia in every bite, bringing the flavors of my home straight to your kitchen.
Serve after enjoying Malloreddus Pasta.
Quick Look: Best Sardinian Pardulas Recipe (Ricotta Cakes)
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Rest Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Servings: 30 people
- Dietary Info: Vegetarian
- Method: Pastry dough filled and baked until golden
- Technique: Prepare a delicate pastry dough, fill with a ricotta, saffron, and citrus mixture, seal into small rounds, and bake
- Flavor/Texture: Lightly sweet, creamy, citrusy
The Beauty of This Classic Sardinian Treat
Pardulas, also known as casadinas or formaggelle, are typical Sardinian desserts that are prepared for the Easter holidays, but can be enjoyed year-round or on other festive occasions. Little pastry circles stuffed with soft ricotta cheese, flavored with lemon and orange peel and saffron, then decorated with colored sprinkles or simply with powdered sugar.
They are my all-time favorite Sardinian dessert from my childhood. Pardulas are a true embodiment of Sardinian gastronomy. These special treats make an appearance at all our family gatherings in Sardegna.
You’ll also love my Ladyfingers Recipe, Amaretti, Almond Cake, and Saffron Buns with Cream Filling.
Made With Amore,
“The best of the best! These are authentic and delicious.”
– JD
Table of Contents
- Quick Look: Best Sardinian Pardulas Recipe (Ricotta Cakes)
- The Beauty of This Classic Sardinian Treat
- Simple Ingredients
- Variations & Substitutions
- How to Make Sardinian Pardulas
- Sardinian Pardulas (Ricotta Cakes) FAQs
- Serving Suggestions
- Recipe Tips
- More Classic Italian Dessert Recipes
- Best Sardinian Pardulas Recipe (Ricotta Cakes)
Simple Ingredients
Simple ingredients come together to create delicate, golden pastries filled with sweet ricotta, saffron, and citrus for an authentic taste of Sardinia.
- Fresh Sheep’s Milk Ricotta Cheese (or Cow Whole Milk Ricotta): Creamy, rich, and lightly tangy filling that gives pardulas their signature flavor
- Italian 00 Flour (or All-Purpose Flour): Creates a soft, delicate pastry dough that bakes up tender yet structured
- Egg Yolks and Egg White: Help bind both the dough and filling while adding richness and stability
- Citrus Zest (Lemon and Orange): Adds bright, fragrant notes that balance the sweetness of the filling
- Saffron Threads: A traditional ingredient that gives warmth, aroma, and a distinctive golden color to the filling
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cheese Swap: Use whole milk ricotta if sheep’s milk ricotta isn’t available for a milder, widely accessible option. Try my Ricotta Pie and Italian Lemon Ricotta Cake!
- Omit the Saffron: While saffron is a traditional ingredient in pardulas and adds a unique flavor and color, you can omit it if desired. The pastries will still be delicious, but will have a milder aroma and less vibrant golden hue.
How to Make Sardinian Pardulas
Golden, delicate pastries filled with creamy ricotta, citrus, and saffron create a fragrant bite that melts in your mouth. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Make the Pastry Dough
- Combine the semolina flour, flour, salt, and softened butter in a large bowl. Mix with your hands until the mixture resembles coarse crumbs and the butter chunks are covered in flour.
- Whisk together the egg whites and water in a separate bowl until well combined.
- Add the egg white and water to the bowl with flour and butter. Mix everything together. You can use a stand mixer or knead the dough on a lightly floured work surface. Once combined and smooth dough forms, cover and let rest for 30 minutes.
- Preheat your oven to 350°F (175°C). Take half of the soft dough and roll it out with a pasta roller or rolling pin into thin sheets.
- If you use this pasta machine, it is a 4-5 setting until you reach a thin sheet of pastry.
- Cut into circles about 3-3.5 inches in diameter using a round cookie cutter.
Make the Ricotta Mixture
- In a separate bowl, prepare the filling by combining the ricotta cheese, saffron water, sugar, egg yolks, lemon zest, and orange zest. Using a hand mixer, or stand mixer with whisk attachment, beat until smooth and creamy, about 5 minutes.
- Sift in the flour and baking powder.
Assemble and Bake the Sardinian Pardulas
- Add 1 tablespoon of the ricotta saffron filling to the center of each disk. Pinch the edges of the dough in 6 places to make the traditional pardulas shape (resembles a star shape). Repeat with the rest of the pastry shell and filling.
- Place on a baking sheet lined with parchment paper. Lightly brush with egg wash and bake for 25-30 minutes in preheated oven or until lightly golden brown. Turn off the oven and let the pardulas rest inside for 10 more minutes before taking them out. Cool on a wire rack. Dust with powdered sugar (icing sugar) or brush with honey and decorate with colorful sprinkles.
Sardinian Pardulas (Ricotta Cakes) FAQs
The exact origin of Pardulas is uncertain, but they are believed to have been created centuries ago by the ancient Nuragic civilization that inhabited Sardinia. They are common in the Nuoro area and popular all over Sardinia. Pardulas were traditionally prepared as a special dessert during religious festivals and celebrations, particularly during the Easter holidays.
Yes, you can prepare the dough and filling in advance and store them separately in the refrigerator. Just bring them to room temperature before assembling and baking the Pardulas.
Pardulas can stay fresh for up to 2-3 days when stored at room temperature in an airtight container. If frozen, they can be stored for up to a month. If frozen, thaw them at room temperature before enjoying.
Serving Suggestions
These Sardinian pardulas (ricotta cakes) are traditionally served as a sweet finish to an Italian meal. I love pairing them after a cozy dinner featuring dishes like Spinach Lasagna, Braciole, or Pasta Puttanesca for an Italian-inspired spread. For a lighter menu, they also follow beautifully after Spaghetti Aglio e Olio or a fresh Classic Italian Chopped Salad.
My Pro Tips
Recipe Tips
- Use high-quality ingredients: Opt for fresh sheep’s milk ricotta cheese if available, as it provides a rich and authentic flavor. Choose fine semolina flour and fresh saffron threads for the best results.
- Ensure the dough consistency: When mixing the dough ingredients, aim for a dough that holds together but is not overly sticky. Adjust the amount of flour or butter if needed to achieve the right consistency.
- Properly seal the filling: When forming the Pardulas, make sure to seal the dough tightly around the filling to prevent leakage during baking. This will help maintain their shape and preserve the creamy ricotta center.
- Avoid overcrowding the baking pan: Give each Pardula enough space on the baking pan or muffin tin to expand and cook evenly. Overcrowding can result in uneven baking and affect the final texture.
- Monitor the baking time: Keep a close eye on the Pardulas while they bake to prevent over-browning. The goal is to achieve a golden color on the outside while maintaining a moist and tender interior.
More Classic Italian Dessert Recipes
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Best Sardinian Pardulas Recipe (Ricotta Cakes)
Ingredients
For the Dough
- 2 cups Italian 00 flour, or all-purpose flour
- 1 ¾ cups semolina flour
- 2 egg whites, room temperature
- ¼ cup water, lukewarm, more if needed
- ½ cup lard or unsalted butter, softened
- pinch of salt
For the Filling
- 2 ½ cups fresh sheep’s milk ricotta cheese, if unavailable, cow’s milk ricotta- whole milk, well-drained
- 1 cup Italian 00 flour, or all-purpose flour
- 1 cup sugar
- 2 egg yolks, room temperature
- Lemon zest, from one large lemon
- Grated orange zest, from one large orange
- 1 teaspoon saffron threads, crushed and dissolved in 1 tablespoon warm water
- 2 teaspoon baking powder
Instructions
Make the Dough
- Combine the semolina flour, flour, salt, and softened butter in a large bowl. Mix with your hands until the mixture resembles a rough crumble.
- Whisk together the egg whites and water in a separate bowl until well combined.
- Add the egg white and water to the bowl with flour and butter. Mix everything until a dough forms. If the dough seems too wet, add a bit of flour. If it seems too dry, add a bit of water. You can use a stand mixer or knead the dough on a lightly floured surface. The dough will be slightly sticky. Once combined and smooth dough forms, cover with plastic wrap and let rest for 30-60 minutes.
Make the Filling
- In a separate bowl, prepare the filling by combining the ricotta cheese, saffron water, sugar, egg yolks, lemon zest, and orange zest. Using a hand mixer, or stand mixer with whisk attachment, beat until smooth and creamy, about 5 minutes.
- Sift in the flour and baking powder and mix until well combined.
Assemble and Bake
- Preheat your oven to 350°F (175°C).
- Take half of the dough and roll it out with a pasta roller or rolling pin it into thin sheets. If you use this pasta machine, it is a 5-6 setting. If the sheets get too long when rolling, you can cut the dough sheet in half again so it is easier to handle.
- Cut into dough circles about 3- 3.5 inches in diameter using a round cookie cutter. You can save the excess dough scraps, bake them separately, and sprinkle them with sugar before baking.
- Add 1 heaping tablespoon of the ricotta saffron filling to the center of each disk. Pinch the edges of the dough in 6 places to make the traditional pardulas shape (star-shaped tartlets). Repeat with the rest of the dough and filling.
- Place on a baking sheet lined with parchment paper. Lightly brush the tops of the pardulas with egg wash (optional). Bake for 25-30 minutes or until lightly golden brown.
- Turn off the oven and let the pardulas rest for 10 more minutes before taking them out. This trick helps the pardulas keep their shape. Cool on a wire rack.
- Dust with powdered sugar (icing sugar) or brush with honey and decorate with colorful sprinkles. Enjoy a taste of Sardegna!
Notes
- Use high-quality ingredients: Opt for fresh sheep’s milk ricotta cheese if available, as it provides a rich and authentic flavor. Choose fine semolina flour and fresh saffron threads for the best results.
- Ensure the dough consistency: When mixing the dough ingredients, aim for a dough that holds together but is not overly sticky. Adjust the amount of flour or butter if needed to achieve the right consistency.
- Properly seal the filling: When forming the Pardulas, make sure to seal the dough tightly around the filling to prevent leakage during baking. This will help maintain their shape and preserve the creamy ricotta center.
- Avoid overcrowding the baking pan: Give each Pardula enough space on the baking pan or muffin tin to expand and cook evenly. Overcrowding can result in uneven baking and affect the final texture.
- Monitor the baking time: Keep a close eye on the Pardulas while they bake to prevent over-browning. The goal is to achieve a golden color on the outside while maintaining a moist and tender interior.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy this authentic recipe from Sardegna. Enjoy.
The best of the best! These are authentic and delicious.
Yes!