This creamy and sweet Sardinian treat was originally created to be enjoyed after a long day of work. The protein packed cheese helped farmers regain their strength after a day in the fields, and the sweet gooey honey on top was the perfect touch to make it deliciously rich! This classic dish was intended to be eaten as a main dish, but over time it has evolved into more of a savory dessert all across Italy!
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!