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
- 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.
- Add the butter and knead until well incorporated. Cover the dough and let rest in the fridge about 30 minutes.
- While dough is resting, prepare the filling by combing the grated Mantoro and lemon zest in a bowl. Set aside.
- 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).
- 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.
- 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.
- Gently warm the honey until liquid. Arrange seadas on a platter and generously drizzle with honey. Serve hot.