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Paradulas or Formagelle
Pardulas look like a pastry chef's version of the rising sun on Easter. They contain very little sugar and the saffron gives them a slightly tangy flavor. Pardulas are perfect for people who don't like a very sweet dessert.
Filling: 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 smooth dough.
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 baking sheet.
Baking: 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
A non-tapered rolling pin applies pressure evenly, so that your pie crust is of even thickness from the center to the edges.
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