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.

Why Love Ricotta Waffles?

Cultural Connection: A piece of Sicily in every bite.
Perfect Texture: Buttery shortcrust pastry meets creamy ricotta.
Versatile Toppings: Personalize with almonds, hazelnuts, or even honey.
Nostalgic Flavors: Evoke fond memories with every bite.

Cooking Time

Preparation Time: 40 minutes (includes dough resting time)
Cooking Time: 20-30 minutes
Total Time: 1 hour 10 minutes

Servings

Makes about 25 Ciardoni

Ingredients

For the Shortcrust Pastry:

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

For the Filling and Toppings:

2 cups ricotta cheese (drained overnight)
1 cup superfine sugar
2 cups almond or hazelnut granules
1 cup sugar
5 tbsp water

Step-by-Step Method

1. Prepare the Ricotta Filling

Drain ricotta cheese overnight to remove excess whey.
Combine ricotta and sugar in a bowl. Whip with electric beaters until smooth and creamy. Refrigerate until ready to use.

2. Make the Shortcrust Pastry

Combine flour and cold lard (or butter) in a large bowl. Rub together until the mixture resembles crumbs.
Add sugar, egg, milk, vanilla, and baking powder. Knead until smooth.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

3. Shape the Ciardoni

Roll out the chilled dough to about 1/5-inch thickness.
Cut the dough into rectangles measuring about 20 x 25 inches.
Butter waffle molds or metal drums and wrap each dough rectangle around them, sealing the edges tightly.

4. Bake the Ciardoni

Preheat the oven to 350°F (175°C), fan-assisted.
Bake the waffles for 20-30 minutes, or until golden brown. Remove and allow to cool completely.

5. Prepare the Syrup and Coat

In a small saucepan, melt sugar and water over low heat. Bring to a boil and simmer for 2-3 minutes.
Spread almond or hazelnut granules on a tray.
Brush each waffle with sugar syrup and roll in the granules. Allow to set.

6. Fill the Ciardoni

Use a pastry bag to fill the cooled waffles with ricotta cream.

Tips and Suggestions

Butter vs. Lard: For an authentic Sicilian taste, use lard in the shortcrust pastry.
Substitute Honey: Swap sugar syrup with honey for a milder, floral sweetness.

Storage: Filled waffles can be stored in the refrigerator for 2-3 days.

Nutritional Facts

Nutrient	Per Ciardoni (approx.)
Calories	180
Total Fat	8g
Saturated Fat	3g
Cholesterol	25mg
Sodium	50mg
Total Carbohydrate	22g
Dietary Fiber	1g
Sugars	12g
Protein	5g

With its blend of creamy ricotta and crisp pastry, Ciurduna are a celebration of Sicilian heritage and a dessert that delights every generation. Buon appetito!