Ingredients
For pastry dough (Pasta Frolla)
2 eggs
1 egg yolk
2 tablespoons sugar
150 grams (about 5 1/4 ounces) butter (softened)
300 grams (about 10 1/2 ounces) flour
2 tablespoons cold water
1 tablespoon finely grated lemon rind
1/2 teaspoon Magic baking powder
For filling
500 grams (about 16 ounces) formaggio fresco, fresh cheese e.g. "Fontina"
2 eggs
100 grams (about 3 1/2 ounces) sugar
a little butter
a pinch of saffron
For topping
Honey
Sugar
Vegetable oil for deep frying
Directions
For dough:
o Place all the ingredients in a food processor (e.g. Braum) and process the dough until it is smooth.
o Shape into a ball, and let it rest for 1/2 hour.
o Roll dough out and cut into rounds -- about 4 inches in circumference.
For the filling
o In a bowl combine the ingredients for the filling and mix well.
o Place about a tablespoon of filling in the middle of one round. Top with another round and press together with a fork.
o Heat oil up and fry the pardulas until golden.
o Before serving brush the pardulas with honey and sprinkle a little sugar.
Notes
Photo: Mary Melfi. | 
