Drain the ricotta well and pinch each rim firmly enough to stay upright in the oven.
Make ahead Begin the day before so the ricotta has time to drain in the refrigerator.
Pardulas
Prep 1 hr · Cook 1 hr 20 min · Rest 25 hr 10 min · Yield 28 baskets (Approximate count; about 4 per serving.) · Difficulty Medium
Method
The day before, put the ricotta in a lined sieve over a bowl, cover and refrigerate for at least 24 hours. Weigh 500 g after draining; begin with more ricotta to allow for the whey that drains away.The day before, put the ricotta in a lined sieve over a bowl, cover and refrigerate for at least 24 hours. Weigh 1 lb after draining; begin with more ricotta to allow for the whey that drains away.
Mix the drained ricotta with the sugar, yolks, saffron, citrus zests and filling salt. Sift the filling flour with the baking powder and fold it in. Chill the filling for 20 minutes while making and resting the pastry.Mix the drained ricotta with the sugar, yolks, saffron, citrus zests and filling salt. Sift the filling flour with the baking powder and fold it in. Chill the filling for 20 minutes while making and resting the pastry.
Rub the lard into the semolina and pastry flour. Add the white and pastry salt, then the lukewarm water gradually, kneading to a firm smooth dough. Hold back a little water if the dough is already supple. Cover and rest for 10 minutes. Heat a static oven to 170°C.Rub the lard into the semolina and pastry flour. Add the white and pastry salt, then the lukewarm water gradually, kneading to a firm smooth dough. Hold back a little water if the dough is already supple. Cover and rest for 10 minutes. Heat a static oven to 350°F.
Roll the pastry about 3 mm thick and cut 8 cm circles, gently re-rolling the scraps to make about 28. Divide the filling equally between the centers. Lift the rim and pinch it at six or seven points into open baskets about 6 cm across, leaving the filling exposed and keeping the joins firm.Roll the pastry about 3 mm thick and cut 3¼ in circles, gently re-rolling the scraps to make about 28. Divide the filling equally between the centers. Lift the rim and pinch it at six or seven points into open baskets about 2¼ in across, leaving the filling exposed and keeping the joins firm.
Set the baskets apart on lined trays, using two trays of about 40 × 30 cm for this batch. Bake one tray at a time for about 30–40 minutes, until the filling is risen, lightly golden and set, without a wet center. Keep the waiting tray refrigerated.Set the baskets apart on lined trays, using two trays of about 15¾ × 11¾ in for this batch. Bake one tray at a time for about 30–40 minutes, until the filling is risen, lightly golden and set, without a wet center. Keep the waiting tray refrigerated.
Cool the pardulas on a rack for about 1 hour before dusting with icing sugar. The shell should hold its pinched shape around a tender ricotta center.Cool the pardulas on a rack for about 1 hour before dusting with icing sugar. The shell should hold its pinched shape around a tender ricotta center.
