Go Back
plate with 3 Seadas pastries, each perfectly golden and drizzled with honey.

Seadas (Sardinian Fried Cheese Pastry)

Seadas is a traditional Sardinian dessert made of crispy, golden pastry filled with melted pecorino cheese, enhanced by a touch of lemon zest, and finished with a warm drizzle of honey. It’s a perfect balance of savory and sweet flavors, inspired by Sardinia’s pastoral heritage.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 6 people
Course: Dessert, Sweet Pastry
Cuisine: Italian, Sardinian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups semolina flour or a mix with all-purpose flour
  • 1/4 cup butter or olive oil
  • 1/2 teaspoon salt
  • 1/4 cup warm water adjust for dough consistency
  • 1 cup fresh pecorino cheese young, soft, or Dolce Sardo
  • Zest of 1 organic lemon yellow part only
  • 1/4 cup honey Corbezzolo, chestnut, or acacia
  • Oil for frying vegetable or sunflower oil

Method
 

Prepare the Dough:
  1. In a large bowl, mix semolina flour, salt, and butter (or olive oil).
  2. Gradually add warm water to form a smooth dough. Knead for about 5 minutes until soft.
  3. Cover the dough with a cloth and let it rest for 30 minutes.
Prepare the Filling:
  1. Crumble or chop fresh pecorino cheese into small cubes.
  2. Mix in grated lemon zest for a fresh, bright flavor.
Roll and Shape the Pastries:
  1. Roll the dough into a thin sheet (about 2 mm thick).
  2. Use a round pastry cutter to cut circles, around 4-5 inches in diameter.
  3. Place a small portion of cheese filling in the center of each dough circle, leaving about 1 inch border.
Seal the Pastries:
  1. Place another dough circle over the filled one. Press the edges with your fingers to remove air pockets.
  2. Use a fork to press down firmly along the edges, creating a ridged seal.
Fry the Seadas:
  1. Heat oil in a frying pan over medium-low heat (350-365°F).
  2. Fry 1-2 pastries at a time, turning gently every 3 minutes until golden brown.
  3. Drain on paper towels to remove excess oil.
Drizzle with Honey:
  1. Warm your choice of honey slightly, then drizzle generously over the hot pastries for a sweet finish.

Notes

  • Ensure the oil is at the right temperature to prevent pastries from absorbing excess oil.
  • Use fresh, young pecorino for the best melting texture. If not available, substitutes like Dolce Sardo or low-moisture mozzarella work well.
  • Experiment with different types of honey to suit your taste: Corbezzolo for bittersweet, chestnut for robust flavor, or acacia for a lighter touch.
  • Seadas are best served fresh and hot for the perfect crispness.