Original Recipe


Seadas are a rustic Sardinian dessert which are traditionally deep fried in olive oil and served piping hot with warm honey generously drizzled over the top. The result is a honey-soaked crisp pastry filled with oozy, lemony Reny Picot cheese. Quite a superb way to end a meal.


4 cups all purpose flour
1 cup cold water
4 tablespoons unsalted butter
1/8 teaspoon salt
8 ounces Reny Picot Mantoro, grated
Zest of 2 lemons
Olive oil for frying
3/4 cup honey


  1. Make the dough by combining the flour and salt and then slowly adding the cold water bit by bit until you have an silky, elastic consistency.
  2. Add the butter and knead until well incorporated. Cover the dough and let rest in the fridge about 30 minutes.
  3. While dough is resting, prepare the filling by combing the grated Mantoro and lemon zest in a bowl. Set aside.
  4. Roll out the dough to about 1/8-inch thickness and cut out 24 rounds with a pastry cutter (or anything that is round and is roughly 4-5 inches wide).
  5. Place a tablespoonful of cheese filling on one round of dough, top with another round of dough and press the edges well with fingers or with the tines of a fork.
  6. Fill a wide pan with olive oil until it reaches a depth of one inch. Heat the oil to 370 degrees F and fry the seadas until golden on both sides, about one minute per side. Transfer to paper towels and drain.
  7. Gently warm the honey until liquid. Arrange seadas on a platter and generously drizzle with honey. Serve hot.