I am a busy girl, trying to find time to cook and to share my recipes with the world.
I have used many sources, my own mind and creativity, mum (most of the time), books, Instagram, Pinterest and Italian cooking blogs.
I like to cook healthy food but also Italian recipes adapted to my busy life-style (so I can stay in shape and feel good).
I hope you will find them easy and yummy…enjoy 😉

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Harboryam / Sweets  / Seadas or Sebadas – Sardinian Fried Cheese Pastry Dessert
Seadas

Seadas or Sebadas – Sardinian Fried Cheese Pastry Dessert

Seadas or Sebadas – Sardinian Fried Cheese Pastry Dessert

I have finally find the right cheese to make this amazing sardinian dessert directly here in UK! Before cheesecakes and before fried cheese balls, our ancestors in Sardinia created this amazing cheese filled pastry and gave to it a sweet twist! What do you need more in life?
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: Italian, Sardinian
Keyword: Cheese, Dessert, Italian, Sardinia, Seadas, Sebadas, Sweet
Servings: 16 people
Author: Floriana Vincis

Ingredients

Pastry

  • 140 g Lard
  • 2 Medium Eggs
  • 500 g Plain Flour
  • 500 g Semolina Fine
  • 420 g Warm Water
  • 80 g Acquavite (Fil’e ferru) or Grappa or Vodka
  • 2 Grated Organic/ Unwaxed Lemon Peels

Filling

  • 1 kg Fresh Pecorino Cheese (Primo Sale)
  • 140 g Water
  • 4 Grated Organic/Unwaxed Lemon Peels
  • 2 Grated Organic/Unwaxed Orange Peels

Cooking

  • 2 liters Sunflower Seeds Oil
  • Honey or Sugar

Instructions

Pastry

  • Create a dough with your stand mixer or your hands by adding the ingredients for the pastry together and slowing adding the lard in small pieces (kept a room temperature for at least 1 hour). Knead for about 15 minutes, until the surface of the dough is smooth and even. Let it rest in the fridge for at least 30 minutes.

Filling

  • Melt the cheese in a pan, adding the water and the grated orange and lemon peel and mix. 
  • Put the melted cheese on a chopping board and with a rolling pin make it 5 mm thick. With a glass cut 16 round shapes of cheese and put them apart.

Assembling and frying

  • Take the dough from the fridge and with a rolling pin or with a pasta maker make 16 lasagne sheets (1 for each cheese round). I have used the level 8 of the pasta maker as the sheets cannot be too thick or too thin. Each sheet needs to be able to be folded in order to cover completely the cheese.
  • Put each cheese round inside of a pastry sheet and fold it. Close it well, with water on the borders if you need. It is good to leave some pastry around the cheese, as the pastry is really good. Cut the excess and sprinkle with flour (so it does not stick to your table).
    Seadas
  • Deep fry the seadas in really hot sunflower oil and eat them warm. You can freeze the ones you do not want to eat and defrost few hours before frying them.
  • Sprinkle some sugar or spread some honey on top before serving. Enjoy!

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