Seadas (Sardinian Fried Cheese Pastries)

Seadas (Sardinian Fried Cheese Pastries)

Seadas are a traditional Sardinian dessert made with crisp semolina dough filled with tangy Pecorino cheese, deep-fried until golden, and finished with a generous drizzle of honey. Sweet, savory, and aromatic, this iconic pastry offers a delicious contrast between textures and flavors—best enjoyed warm, right after frying.

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Prep Time 25

Cook Time 10

Rest Time 1

Total Time 1 45

Servings: 4 Servings

Course: Dessert, Sweet Snack

Cuisine: Italian (Sardinian)

Calories: 350

Ingredients Method Notes

Ingredients

200 –250g durum wheat semolina flour
Optional: 50–100g plain type 00 flour
30 –50g lard or substitute butter/olive oil
150 –300g young Pecorino cheese fresh or slightly soured
Zest of 1 lemon and/or orange
100 –150ml warm water
A pinch of salt
Chestnut or strawberry tree honey or orange blossom/thyme honey
Frying oil peanut, olive, or sunflower, enough for deep-frying

Method

Mix semolina, optional flour, lard, salt, and warm water. Knead into a smooth dough. Chill 30 minutes to 2 hours.
Grate Pecorino, mix with citrus zest and a little water, or gently warm to form a soft paste.
Roll dough thin (2–3mm). Cut out 9–10cm discs. Fill with cheese, top with another disc, and seal the edges.
Heat oil to 180–200°C. Fry seadas until golden on both sides. Drain and drizzle generously with warm honey. Serve hot.

Notes

For traditional texture, use fresh soured Pecorino and lard. Citrus zest enhances flavor—lemon is classic, but orange is also delightful. Frying temperature is key: too low and they'll absorb oil; too high and they burn. Serve immediately after frying for the best texture and molten cheese. Substitute honey with orange blossom or thyme honey if traditional types are unavailable.