Sardinian Cheese Pastries with Honey (Seadas)
Seadas Say it: seh-AH-dahs
Seadas are Sardinia's celebrated fried cheese pastries, made from thin rounds of semolina dough filled with fresh, slightly sour sheep's-milk cheese and lemon zest. They are fried until crisp and golden, then drizzled with warm honey that seeps into the hot pastry. The contrast is what makes them memorable: a shattering crust, a molten tangy centre, and the floral bitterness of the honey. They are served warm at festivals, family gatherings and sweet-toothed moments across the island.
Sardinian Cheese Pastries with Honey (Seadas)
Seadas
Pronounced seh-AH-dahs
- Serves
- 4
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To fry and serve
Method
In a wide bowl, mix the flour or semolina with the salt. Pour in the warm water and olive oil, then knead on a clean surface for 5–7 minutes, until smooth and firm but not sticky. Cover and rest for 30 minutes.
Meanwhile, drain the cheese very well and crumble it into a bowl. Stir in the lemon zest and a pinch of salt if the cheese is mild; the filling should be tangy and spreadable, not wet.
Divide the dough into 8 balls. Roll each ball very thin, about 1/8 inch (3 mm), and cut into 4-inch (10 cm) discs, re-rolling scraps as needed.
Place 2 tablespoons of filling in the centre of 4 discs, leaving a 1/2-inch (1 cm) border. Brush the border with water, top with the remaining discs, press out air, and crimp firmly with a fork. Prick each pastry twice so steam can escape.
Heat the frying oil in a deep pan to 350°F (175°C). Fry the seadas in batches of two, turning once, for 3–4 minutes, until deep golden and crisp. Drain on paper towels.
Warm the honey gently and drizzle it generously over the hot pastries. Serve immediately, while the cheese is still molten.
Regional variants
In some kitchens a little orange zest replaces the lemon, and the pastries are fried in lard for extra richness; serve with a strongly flavoured honey if you can find it.
Cook's notes
- Keep the dough covered as you work so it does not dry out and crack.
- Drain the cheese thoroughly; a wet filling will burst through the pastry in the hot oil.
- Maintain the oil at 350°F (175°C): too hot and the pastry browns before the cheese melts.
Serve with
Serve warm on their own, with extra honey and a glass of Vernaccia di Oristano or strong espresso.
Make ahead and storage
Fry just before serving. Unfried seadas can be covered and refrigerated for up to 24 hours; fry straight from cold.
