Pardulas (Sardinian cheese cakes)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the dough, mix flour, 1 pinch of salt and semolina in a bowl. Add 250 ml lukewarm water and knead to a smooth dough with the dough hooks of the hand mixer. Add butter in flakes and knead. Cover the dough with a damp tea towel and set aside

2. 2

   Meanwhile, for the filling, wash the lemon and orange thoroughly and rub dry. Finely grate the peel. Place 1 egg, 1 pinch of salt and sugar in a high mixing bowl and whisk until thick and creamy. Add saffron and stir in. Add cream cheese bit by bit and stir in. Stir in lemon and orange peel

3. 3

   Roll out the dough on a well floured work surface to a thickness of just under 2 mm. Cut out circles (approx. 8 cm Ø). Knead the dough again and roll out and cut out as described until the dough is completely processed

4. 4

   Separate 1 egg. Whisk egg white and egg yolk separately with a fork. Brush the edges of half of the dough circles all around with egg white. Place 1 tablespoon of the filling in the middle of each circle. Place one dough circle each on top as a lid. Press the edges all around with a fork

5. 5

   Place on 2 baking trays lined with baking paper. Brush with egg yolk and bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes

6. 6

   Remove from the oven, allow to cool and dust with icing sugar

Nutrition Facts

KCAL
220 kcal

CARBS
23 g

FATS
12 g

PROTEINS
7 g