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Heavenly Sardinian Pardule Campidanesi: a delicious traditional treat

Heavenly Sardinian Pardule Campidanesi: a delicious traditional treat

Treat yourself to 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, coated in a delicate gluten-free pastry. This delicious treat highlights Sardinia's rich culinary heritage, making it a must-try for dessert lovers.

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Why you will love it

You'll love Pardule Campidanesi for their rich, creamy flavor combined with a light, 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 enjoy light, delicious desserts with a unique flavor profile.

Perfect opportunity

Pardule Campidanesi are perfect for a special celebration, a sophisticated dessert or any time you want to enjoy a traditional and delicious 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 light texture and refreshing flavor of the pastries make them ideal for any occasion.

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Decorating Tips

replaces the word nice with empty enhance the presentation of Pardule Campidanesi, consider sprinkling them with powdered sugar or garnishing them with fresh mint leaves. You can also serve them with 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 delicious dessert experience.

  1. Ingredients for the filling:
    • 500 g sheep's milk ricotta (drained overnight)
    • 2 sachets of saffron
    • 70g gluten-free cake flour
    • 120 g of sugar
    • 1 egg yolk
    • Zest of 1 lemon
    • The zest of 1 orange
  2. Ingredients for Violada pastry:
    • 200 g gluten-free flour
    • 2 tablespoons of lard
    • 30 g of sugar
    • Warm water, as needed
    • 1 pinch of salt
  3. Instructions:
    • Filling: In a bowl, mix the ricotta, sugar, saffron, citrus zest and flour. Mix well and refrigerate.
    • Violada Pastry: Mix the flour, lard, sugar and salt. Add lukewarm water until a firm but elastic dough forms. Roll out the dough to 2 mm thickness and arrange the filling into balls. replaces the word nice with emptych the edges to form the classic Pardule shape. Bake at 170°C (338°F) for 35 minutes until golden brown. Sprinkle with powdered sugar.

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