The seadas is a traditional Sardinian dessert usually served at the end of a big lunch. They are easy and quick to prepare but very tasty! Basically they are made with 2 disks of crunchy pastry filled with cheese and served hot drizzled with honey, but I love them served as an appetizer cut in small pieces and sprinkled with sea salt.
A traditional Sardinian dessert
- semolina: 500 grams
- lard: 70 grams
- salt: 5 grams
- water lukewarm : 150/200 grams
- fresh pecorino cheese: 400 grams
- salt: 1 pich
- freshly grated lemon zest: 2 tsp
- freshly grated orange zest: 1 tsp
- To finish
- sunflower oil for frying (as needed)
- honey to serve (to taste)
- icing sugar to serve (to taste)
- Put the semolina, the lard and the salt in a big bowl and start mixing adding the water slowly until you have a nice, smooth and soft dough. Wrap with cling film and leave it to rest for 30 minutes.Sometimes you will need the all amount of water, sometimes you will need only 150 grams, it depends on the semolina's humidity.
- Grate the cheese and mix it with the lemon and orange zest and the salt.
- Roll out the dough at 3 mm thickness, cut some disks using a 10 cm round cookie cutter.
- Put a spoonful (about 70 grams) of cheese in the middle of a disk, brush the edges with a little bit of water and put another disk on top of the cheese. Press along the edges with a fork to seal the 2 disks together.
- Deep fry in sunflower oil until golden then serve hot drizzled with honey or dusted with icing sugar.
If you can't find the fresh pecorino you can use mozzarella: put it in a colander over a bowl with a weight on the top and leave into the fridge for 2 days, then use it following the recipe.