Sardinian Seadas (Cheese and Lemon Pastries) with Honey Drizzle
Sardinian Seadas are a traditional cheese-filled pastry from Sardinia, Italy, that are lightly fried and drizzled with honey, offering a delightful blend of sweet and savory flavors.
Equipment
- Large mixing bowl
- Pastry cutter or fork
- Rolling Pin
- Deep skillet or deep-fryer
- Slotted spoon
- Paper towels for draining
Ingredients
- 2 cups all-purpose flour (256g)
- 1/2 tsp baking powder (2g)
- 1/4 tsp salt (1g)
- 1/3 cup unsalted butter, chilled and cubed (76g)
- 2/3 cup water (160ml)
- 1 pound fresh Pecorino cheese, grated (454g)
- Zest of 1 lemon
- Vegetable oil, for frying
- 1/2 cup honey (170g)
Instructions
- Prepare the Dough: In a large bowl, combine the flour, baking powder, and salt. Add the chilled, cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs. Gradually add water, mixing until a dough forms. Knead the dough on a floured surface until smooth, about 5 minutes. Wrap in plastic and let rest for 20 minutes.
- Make the Filling: In a separate bowl, mix the grated Pecorino cheese with the lemon zest until well combined.
- Form the Pastries: Divide the rested dough into 12 equal pieces. Roll out each piece into a thin circle, about 4 inches in diameter. Place a portion of the cheese mixture onto the center of 6 dough circles, leaving a border around the edges. Place the remaining 6 dough circles on top of the cheese-filled ones and press the edges to seal, using a fork to crimp the edges.
- Fry the Seadas: Heat vegetable oil in a deep skillet or deep-fryer to 375°F (190°C). Fry the Seadas in batches, turning once, until they are golden brown on both sides, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve: While the Seadas are still warm, drizzle generously with honey and serve immediately.
Notes
For an authentic touch, use Sardinian Pecorino cheese if available.
Be careful not to overfill the pastries to prevent leaking while frying.
To ensure a crisp exterior, do not overcrowd the skillet when frying.
The honey drizzle is best applied just before serving to maintain the pastry's texture.