Pirichittus
Description
Among the most delicious sweets of the Sardinian tradition , pirichittus are typical of the Cagliari and Campidano areas, but given their goodness they are now famous and widespread throughout the island.
In our recipe we suggested making the filled version , but these Sardinian delicacies are also made in another version with hollow pasta inside , which in Sardinia is called “pirichittus ‘e entu”.
To prepare them, just a few ingredients are needed: eggs, sugar, and flour, to obtain a soft sweet dough that will be covered with a sugary glaze flavored with orange blossoms.
Ingredients
to recalculate the ingredient amounts
For the pastry
- Flour 267 g
- Egg yolk 200 g
- Seed oil 80 ml
- Granulated sugar 20 g
- Baking powder 11 g
- Lemon zest 13 g
For the frosting
- Granulated sugar 400 g
- Water 147 ml
- Orange blossom essence 2 ml
Instructions
- 1 To prepare the pirichittus, start by placing the egg yolks in a large bowl with a couple of tablespoons of sugar and whisk until smooth and creamy. Then, add the seed oil and grated lemon zest, continuing to whisk.
- 2 In a separate bowl, combine the sifted flour with the baking powder, then add the mixture a little at a time, starting to work it with your hands, until you obtain a soft and elastic consistency. Wrap the dough in film and put it in the fridge to rest for at least 30 minutes.
- 3 Once the required time has passed, remove the dough from the refrigerator and proceed with baking the pirichittus. Take walnut-sized portions of dough and shape them into balls. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 20 minutes.
- 4 While you wait, make the glaze: place the sugar in a large pan, pour in the water and orange blossom essence. Stir vigorously and bring to a boil, allowing the water to evaporate completely.
- 5 At this point, once the cakes are baked and cooled, pour them a little at a time into the pan, inside which a layer of coagulated sugar will have formed, and rotate them until they are completely covered in icing.
- 6 Remove the glazed pirichittus from the pan, arrange them on a baking sheet, and let them cool completely before enjoying.
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Did You Know?
Pirichittus are traditional Campidano sweets made with flour, eggs, and sugar.
Known and much appreciated throughout Sardinia by adults and children, pirichittus are mainly prepared at Easter together with
pardulas
and
casadinas
.
Making these delicious cookies requires just a few steps . Once you’ve prepared the dough, simply bake your cookies and then dip them in the white icing to create delicious pirichittus that will win everyone over at first bite.
To achieve an excellent result, the dough must have the right consistency and be smooth and elastic .
If the dough seems too wet and sticky, add a couple of tablespoons of flour. If it seems too dry, add a glass of warm water.
Finally, to flavor the icing that will cover the pirichittus, as an alternative to the orange blossom essence, you can use grated lemon zest, vanilla, or almond essence.
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
