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One of the sweets present in all of Sardinia and prepared for Festivals and in ceremonial occasions such as baptism, communion, confirmation and weddings.
The puff pastry dough is produced with flour, sugar, eggs and margarine.
The typical flower shape is then found in other variations peculiar to the different areas of Sardinia: heart, moon, animal shapes, etc.
The two puff pastry discs are joined together with apricot jam or with a delicious nutty cream, then finally dusted with icing sugar.

The Tre Janas Ciambelline restore this tradition reviving the delicate, fragrant and unmistakable taste of one of the most appreciated Sardinian sweets.