# Pardulas Sarde (Sardinian Saffron Ricotta Pastries)

Recipe by [Kofi Asante](https://fridge.menu/en/u/kofiasante)

Little Sardinian ricotta and saffron pastries, pinched into eight-pointed baskets and baked until golden.

Servings: 6 · Cook 50 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pardulas Sarde (Sardinian Saffron Ricotta Pastries)](https://image.fridge.menu/adaptations/fi0awbvy/3fb8c5734f2723e8a49d71155687f53cbe8453bd97bf564adc7bc51e07e106f9.jpg)

## Ingredients

- 260 g semolina flour
- 100 ml [water](https://fridge.menu/en/i/water)
- 30 g [butter](https://fridge.menu/en/i/butter)
- 500 g [sheep's milk ricotta](https://fridge.menu/en/i/sheep-ricotta)
- 100 g [caster sugar](https://fridge.menu/en/i/sugar)
- 3 pcs [egg yolks](https://fridge.menu/en/i/egg-yolk)
- 25 g [saffron](https://fridge.menu/en/i/saffron)
- 1 pcs [lemon zest](https://fridge.menu/en/i/lemon-zest)
- 1 pcs [orange zest](https://fridge.menu/en/i/orange-zest)
- [milk](https://fridge.menu/en/i/milk) — as needed
- [icing sugar](https://fridge.menu/en/i/powdered-sugar) — as needed

## Steps

1. Set the sheep's milk ricotta to drain in advance — the night before or a few hours ahead.
2. Tip the semolina flour into a bowl, add the butter and rub in by hand, then add the water and knead energetically to a firm dough.
3. Wrap the dough in cling film and leave to rest at room temperature.
4. Put the drained ricotta into a bowl, add the caster sugar, 2 egg yolks, part of the semolina, the saffron, and the lemon and orange zest, and mix well.
5. Put the filling in the fridge to rest.
6. Roll out the dough with a rolling pin to a thickness of 1-2 mm and cut out circles at least 10 cm in diameter.
7. Place a tablespoon of filling in the centre of each circle and pinch the edges, shaping a basket with eight points.
8. Lay the pardulas on a baking tray lined with parchment and brush with a mixture of 1 egg yolk and milk.
9. Bake in an oven preheated to 150°C for about 40 minutes, then dust with icing sugar once done. (40 min)

Published 2026-10-14

https://fridge.menu/en/r/pardulas-sarde-fi0awbvy

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