3 tablespoons sugar
1-3/4 cups flour
7 tablespoons unsalted butter
1 teaspoon lemon juice
6 tablespoons egg whites
9 ounces ricotta cheese
1/2 cup confectioners' sugar
3-1/2 tablespoons flour
1/4 teaspoon baking powder
Pinch of saffron
Grated zest of 1 lemon
Grated zest of 1 orange
1 egg yolk
To make the pastry dough:
Combine the sugar and flour in a bowl. Using a pastry blender, cut the butter
into the flour mixture. Add the juice and egg whites. Mix until you have a
To make the filling:
Press the ricotta through a strainer into a large bowl. Sift the confectioners'
sugar into the ricotta. Add the flour, baking powder, saffron, zests, and yolk.
Mix until smooth.
To shape the Pardulas:
On a lightly floured surface, roll the pastry dough about 1/8-inch thick.
Use a 3-inch cookie cutter to cut out circles.
Using a teaspoon, place a walnut-size scoop of filling in the center of each
dough circle. Moisten the edge of the dough with water. Gather up the dough
around the filling, leaving the filling exposed. Pinch the dough at 6-8
equidistant points so the pastry looks like a sun. Pinch the points firmly so
they don't separate during baking. Place on a greased or parchment-lined
Preheat the oven to 400 degrees F. Bake the pardulas for about 18 minutes.
The center will be not quite firm but the crust will be lightly browned.
Cool slightly and dust with confectioners' sugar