Sardinian saffron pardulas in pistilli
- 250 g remilled durum wheat flour
- 250 g flour 00
- 250 g water
- 70 g corn oil
- 1 pinch of saffron pistils
- 1 pinch of cinnamon
- 500 g fresh ricotta
- 200 g sugar
- 1 egg
- 1 untreated lemon (zest)
- 70 g corn oil
- q.b. lukewarm milk
- codettes to taste
- honey to taste
Pardulas con zafferano in pistilli senza strutto fatti in casa
Knead flours with water, oil and salt for a few minutes until smooth and homogeneous. Let it rest for half an hour wrapped in plastic wrap.
Prepare the filling by sifting the ricotta and mixing it with the sugar, egg, saffron infused in milk, grated lemon zest and cinnamon. Mix well.
Take the dough and roll it out on a floured work surface to a thickness of three millimeters and cut circles with a pastry cutter (8 cm).
Lay them on the drip pan covered with baking paper. Place a spoonful of filling in the center and pinch the edge with your fingers to make the classic seal.
Cuocere in forno statico a 180°C per circa 20 minuti. Togliere dal forno, spennellare con il miele e ricoprire con gli zuccherini. Oppure spolverare con zucchero a velo.
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