0 from 15 votes
Sardinian Honey and Pecorino Seadas
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 12 individual servings
Course:
Dessert
Cuisine:
Italian
Ingredients
- 4 cups flour
- 10 oz Pecorino cheese (cubed)
- 2 lemons (zested)
- 4 tbsp butter or lard
- 1 pinch salt
- 1 cup cold water
- olive oil (for frying)
- 3/4 cup honey (for drizzling)
Instructions
- To make the dough, first sift the flour and salt together in a mixing bowl.
- Slowly start adding the cold water and mixing it bit by bit until the mixture has a soft yet stretchy consistency.
- Start kneading in the butter/lard until it is well-mixed. Cover the bowl with a damp towel and let it rest for about 30 minutes.
- While the dough is resting, start melting the Pecorino cheese in a small saucepan over a very low heat so you don’t burn it but evenly melt the cubes. If the cheese separates at all, just add a little pinch of flour and mix it together to firm it up again.
- When the cheese is fully melted, sprinkle in the lemon zest, mix it well, then pour the mixture onto a baking paper lined pan and gently spread it out with a spatula to form an even layer. Set aside to cool.
- Once the cheese has cooled, cut out 12 three-inch wide circles.
- Start rolling out the dough (about ⅛ inch thick) and cut out 24 circles. You can use a bowl to help with the size, but they should be about 4-5 inches wide).
- Place a cheese round into the center of a dough round, top with another dough round, then pinch the edges closed with a fork.
- Fill a pan with olive oil, about 1 inch deep (enough to cover the Seadas for frying). When hot, throw the Seadas’ in and fry until golden on both sides.
- Remove from the pan and place on a paper towel until ready to serve, but make sure to keep them hot (they are the tastiest when hot and fresh)!
- Pour the honey into a ceramic bowl and sit in hot water to gently warm the honey. When the honey has become more liquid, drizzle over the hot Seadas and enjoy right away!
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