Seadas, also called sebadas, are large Sardinian fried pastries made from thin dough enclosing fresh tangy cheese scented with citrus zest, served hot with honey.
SardegnaTurismo describes the sweet as two pastry discs enclosing tangy stringy cheese flavoured with lemon or orange peel.
The pastries are fried in hot oil and finished with honey, traditionally including strawberry-tree honey.
The cheese should be fresh and capable of softening into a cohesive filling.
A secure seal is essential because leaking cheese damages both pastry and frying oil.
Everything needed to prepare the dish, arranged for fast scanning before cooking.
Knead the dough. Mix semolina and salt, rub in lard or butter, then add warm water gradually and knead until smooth.
Rest. Wrap and rest 30 minutes.
Prepare the cheese. Grate or finely chop fresh cheese and mix with citrus zest; divide into eight compact discs.
Roll thin. Roll dough to about 1–1.5 mm.
Enclose the filling. Place cheese on a dough round, cover with a second round and press out air from the centre outward.
Seal and trim. Press edges firmly and cut into neat large rounds.
Heat oil. Bring oil to 170–175°C.
Fry one or two at a time. Cook 2–3 minutes per side until blistered and golden.
Honey and serve. Drain briefly, then spoon warm honey over the hot seadas.
Serve immediately after frying with honey.
Young sheep cheese gives the most characteristic tang; use a fresh melting cheese rather than aged hard pecorino.
Shape a few hours ahead and refrigerate in one layer; fry just before serving.
Approximate; includes estimated absorbed frying oil.
Keep fresh cheese refrigerated.
Maintain stable frying oil temperature and avoid splashing.
Refrigerate filled uncooked pastries until frying.
They combine a savoury tangy cheese filling with a sweet honey finish.
SardegnaTurismo notes strawberry-tree honey as a preferred option.
A fresh young melting sheep cheese is more appropriate than a dry aged grating cheese.
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