Sweet Culurgiones

Name: Sweet Culurgiones
Prep time: 1 h 15 min
Yield: 4
Ingredients: Durum wheat semolina flour 150 g; Lard 20 g; Water 50 ml

Difficulty Medium

Preparation Time 1 h and 15 min

is made with

Ricotta

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Description

Sweet culurgiones are traditional Sardinian treats, representing a sweet variation of one of Sardinia’s most famous dishes: the culurgiones.

These small fried sweet ravioli come in different versions depending on the filling: this recipe features a ricotta filling, but they can also be made with almonds or vanilla cream. They are called by different names depending on the area of Sardinia: culungioneddos de arrescottu, cruxioneddus de mindua, or culurgiones de mendula. Once fried, you can either dust them with powdered sugar or coat them with honey and grated orange zest.

If you love Sardinian cuisine and want to make these carnival sweet ravioli, follow the steps in this recipe carefully.

Ingredients

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For the dough

Durum wheat semolina flour 150 g
Lard 20 g
Water 50 ml

For the filling

Arborea Ricotta 150 g
Sugar 35 g
Lemon zest 2 g

For serving

Powdered sugar or honey q.b.

To fry

Frying oil q.b.

Instructions

1 Prepare the dough: In a bowl, combine the semolina flour and lard. Gradually add the water, working the mixture until you get a smooth and compact dough. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2 Prepare the filling: In a separate bowl, combine the ricotta, sugar, and grated lemon zest. Mix well with a whisk until smooth. Refrigerate the filling for at least 30 minutes.
3 Assemble the culurgiones: Roll out the rested dough on a floured surface into a fairly thin sheet. Use a round cookie cutter to cut out disks. Place a small ball of ricotta cream in the center of each disk. Lightly moisten the edges with water and fold the dough over the filling, pressing the edges first with your fingers and then sealing them with the tines of a fork.
4 Fry the culurgiones: Heat a generous amount of oil in a pot. Once hot enough, fry the sweet culurgiones until golden brown. Drain on paper towels to remove excess oil. Serve warm, drizzled with honey or dusted with powdered sugar.