Pardulas - Sardinian Easter Sweets

• 200 g plain flour
• 200 g durum wheat semolina
• 50 g soft butter, in flakes
• 1 None lemon, zested
• 1 None orange, zested
• 2 None eggs, 1 separated
• 60 g caster sugar
• 1 pinch saffron
• 400 g cream cheese
• 1-2 tbsp icing sugar

1. Mix the flour, semolina, 1 pinch of salt in a bowl. Add 1 cup of lukewarm water and knead with the dough hook of a hand mixer to make a smooth dough. Add the butter and knead again. Cover the dough with a damp tea towel.
2. For the filling: whisk 1 egg, 1 pinch of salt and the sugar in a high-sided bowl until creamy. Stir in the saffron and gradually add the cream cheese and stir in the lemon and orange peel.
3. Roll out the dough on a well-floured work surface until it's about 1/8 inch thick. Cut out 3 inch circles with a cookie cutter. Keep kneading the pastry and roll it again until it has all been cut out.
4. Beat the egg whites and yolks separately with a fork. Brush the edges of the half of the dough circles with egg whites. Put 1 tbsp of the filling in the middle of each and put a dough circle on top as a lid. Press the edges down all around with a fork.
5. Preheat the oven to 375u0b0F. Put the pardulas on baking sheets lined with parchment paper, brush them with egg yolk and bake them for 30-35 mins. Take them out of the oven, leave them to cool and serve dusted with powdered sugar.

flour, durum wheat semolina, butter, lemon, orange, eggs, caster sugar, saffron, cream cheese, icing sugar

Taken from recipes-plus.com/api/v2.0/recipes/19959 (may not work)