Authentic Sardinian Seadas Recipe

Sardinia’s Iconic Cheese and Honey Dessert

These Authentic Sardinian Seadas are the perfect mix of sweet, salty, and comforting. Each pastry features a thin, crisp semolina dough wrapped around a warm, melty pecorino cheese filling brightened with fresh lemon zest. Once fried, the Seadas puff into golden, delicate pockets that crackle lightly when you cut into them. A drizzle of floral honey melts over the hot pastry, soaking into the edges and balancing the sharp cheese with natural sweetness.

This recipe brings classic Sardinian flavors straight into your kitchen with simple ingredients and easy steps.

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Prep Time 40

Cook Time 15

Rest Time 20

Servings: 12 pastries

Course: Dessert

Cuisine: Italian

Ingredients Method Notes

Ingredients

Dough

2 cups (300 g) fine semolina flour
1 cup (130 g) all-purpose flour
1 cup (240 ml) warm water (add more if needed)
3 tbsp olive oil
1 tsp salt

Filling

450–500 g (1 lb) fresh pecorino cheese, grated
Zest of 2 lemons
2–3 tbsp sugar (optional, depending on cheese sharpness)

Frying & Serving

Olive oil or neutral oil, enough for shallow or deep frying
Sardinian wildflower honey (or any floral honey)

Instructions

Dough

In a large bowl, mix semolina, all-purpose flour, and salt.
Add olive oil. Rub it into the flour with your fingers.
Pour in warm water a little at a time. Mix until a soft, smooth dough forms.
Knead for 5–6 minutes until elastic.
Cover the dough and let it rest for 20 minutes.

Filling

Add the grated pecorino to a saucepan.
Warm it gently over low heat for 1–2 minutes—just enough to soften (not melt).
Stir in the lemon zest and sugar (if using).
Mix into a cohesive paste.
Let it cool slightly so it firms up.

Roll & Shape

Divide the dough into 2 equal portions.
Roll each portion into a thin sheet (about 1/8 inch or 3 mm thick).
Using a round cutter, cut 24 circles (12 pairs).
Place a small mound of cheese filling in the center of 12 circles.
Cover each with a second dough circle.
Press out air, seal the edges well, and crimp with a fork.
Make sure the edges are tight so the cheese doesn’t escape while frying.

Fry

Heat oil in a deep pan over medium heat.
When hot, gently lower 1–2 Seadas at a time into the oil.
Fry for 1–2 minutes per side, until golden and puffed
Remove and drain on paper towels.

Serve

Drizzle warm Seadas generously with honey. Serve immediately while the cheese is still soft and stretchy.

Notes

Use young pecorino for the best melt: Fresh or lightly aged pecorino melts smoothly and gives you that soft, stretchy center. Very aged pecorino tastes great but won’t melt as well.

Don’t skip the lemon zest.: It brightens the cheese filling and balances the richness. Fresh zest always works better than bottled.

Keep the dough thin: About 1/8 inch (3 mm) is perfect. Thin dough puffs nicely and fries into a crisp, light shell.

Seal the edges firmly: Press out any air before sealing and use a fork to crimp. This prevents the cheese from leaking into the oil.

Fry at medium heat: Oil that’s too hot burns the outside before the cheese melts. Medium heat gives the pastry time to puff and turn golden.

Choose a floral honey: Wildflower or Sardinian honey tastes incredible with pecorino. If the honey is thick, warm it slightly before drizzling.

Nutrition Estimated Facts