Saturday, July 13 2024

Ricotta waffles in Sicilian dialect i “ciurduna” are a typical sweet of western Sicily, with a truly delicious taste.

The dessert of nostalgia, of childhood spent with friends in the pastry shop on Sunday afternoons, of walks with grandparents and the square where moments of happiness could be shared with a few bites.

A combination of high-quality ingredients that together tell the story of the carefreeness of our childhood and encapsulate the goodness and genuineness that only children have.




MAKES about 25 Ciardoni


  • 4 cups of all purpose flour
  • 1 cup of superfine sugar
  • 1/2 cup of whole milk
  • 1/4 cup of butter or lard
  • 1 egg
  • 1 vanilla bean
  • 1+3/4 tsp of baking powder



  • 2 cups of ricotta cheese
  • 1 cup of superfine sugar
  • 2 cups of almond or hazelnut granules
  • 1 cup of sugar and 5 tbsp of water




First, at least a day before, drain the ricotta cheese in a colander so that it loses all its whey.

Then in a bowl prepare the shortcrust pastry: combine the flour with the cold lard (or butter) and sugar and start kneading.

Then add the egg and milk, knead and last the seeds of the vanilla bean (or vanillin) and the baking powder.

Continue kneading until the dough is smooth, cover with plastic wrap and refrigerate for about 30 minutes.

Meanwhile, prepare the ricotta cream: whip the ricotta with the sugar using electric whips and refrigerate.

Then roll out the shortcrust pastry with a rolling pin to a thickness of 20 inches and divide the dough into 20 X 25-inch rectangles.

Butter the drums (using lard is also fine) and roll the shortbread rectangles around the drums, closing the edges tightly.

Bake in a preheated, ventilated oven at 350 F for 20 to 30 minutes.

Let the Ciardoni cool and prepare the sugar syrup in the meantime.

Melt the sugar with water in a small saucepan over low heat until boiling for about 2-3 minutes.

Spread the grits on a tray, brush the Ciardoni with the syrup and pass them over the grits.

Let the toppings solidify and then fill the Cialdoni with the ricotta cream, helping yourself with a pastry bag.


You can substitute lard for butter if you like.

Most Sicilian shortbread recipes are made with lard rather than butter;
if you prefer, you could use honey instead of sugar syrup;
the already filled Ciardoni will keep in the refrigerator for about 2 to 3 days.

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