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Recipe Pardulas Grandmother


Pardulas Grandmother

Recipe yeld 4 servings

Ingredients

1000 G Cream Cheese
50 G Fine Semolina
2 Lemons (zest)
50 G Lard
1 G Saffron
300 G Sugar
500 G Flour
5 Eggs
1 Pinch Salt
For Garnish:
Freezes (or Honey)
Sprinkles

Amount Per Serving Calories: 1646


Method

Reduce flakes, with a special grater, fresh cheese that has at least 2 days of ripening, put it in a crock or stainless steel, and carry it over low heat, stirring constantly, add in the order: 2 heaping tablespoon semolina , the grated rind of 2 lemons, saffron powder and 10 grams of spoonfuls of sugar.
Stir with a wooden spatula until the mass, becoming compact, comes off in one block from the vessel walls.
Then remove it from the heat and let it cool, then add 5 egg yolks one at a time, keeping the whites in a bowl, and wait until the first egg is completely absorbed before incorporating the next.
Prepared so the filling of the cardia de Casa fiiscu must prepare the dough for the shells.
Arranged in a heap on the table you put the flour in the center of the 5 advanced clear and just broken with a fork, 2 tablespoons of lard and a pinch of salt.
Everything is mixed thoroughly and at length, then tends the dough into thin sheets and you cut them into disks of about eight inches in diameter.
My grandmother used as a template and a saucer with a pastry cutter cut out the circle from the edge smooth and thin.
Obtain all records, rests at the center of each of a large walnut stuffing prepared to flatten slightly and is enclosed in pastry wearing this around the circumference of the ball of cheese with a pinch of distributed symmetric distances, so as to achieve a Round box lid.
They settle the cardia obtained on baking sheet and cook over medium heat (180-200 degrees) until the filling will have acquired a soft color of amb

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