Grandma's Pardulas

Preparation

1. STEP 1 OF 8

   Shred the fresh cheese, which has been aged for at least 2 days, using the appropriate grater. Place it in an earthenware or stainless steel pot, put it on low heat, and while stirring continuously, add in the following order: 2 heaping tablespoons of semolina, the grated zest of 2 lemons, the gram of powdered saffron, and 10 tablespoons of granulated sugar.

2. STEP 2 OF 8

   Mix with a wooden spatula until the mixture becomes compact and detaches in a single block from the sides of the container.

3. STEP 3 OF 8

   Remove it from the heat and let it cool slightly, then add 5 egg yolks one at a time, keeping the whites in a bowl, and wait for the first yolk to be completely absorbed before incorporating the next one.

4. STEP 4 OF 8

   Once the filling for the Cardias de Casa fiiscu is prepared, the dough for the wrappers needs to be made.

5. STEP 5 OF 8

   Place the flour in a mound on the table, put the 5 reserved egg whites in the center, slightly beaten with a fork, 2 tablespoons of lard, and a pinch of salt.

6. STEP 6 OF 8

   Knead everything thoroughly and for a long time, then roll out the dough into thin sheets and cut them into discs about eight cm in diameter.

7. STEP 7 OF 8

   My grandmother used a coffee saucer as a mold and cut the circumference with a pastry cutter with a smooth, thin edge.

8. STEP 8 OF 8

   Once all the discs are obtained, place a large walnut-sized portion of the prepared filling in the center of each.

Suggestions

• Baking Molds

• Grater

• Bowl

• Spoon

• Pan

General Information

Analysis

Macronutrients (100 gr)