Seadas are a traditional Sardinian fried pastry made of a thin, unleavened dough filled with a mixture of pecorino cheese and lemon zest and deep-fried until golden brown. They are traditionally served with a sprinkle of honey or sweet dessert wine.
- 2 cups of all-purpose flour
- 1/2 cup of water
- 1/2 tsp of salt
- 1 cup of grated pecorino cheese
- 1 tbsp of lemon zest
- Oil for deep-frying
- Honey or sweet dessert wine for serving
- In a large bowl, combine the flour, water, and salt to make a dough. Knead the dough for about 10 minutes until it is smooth and elastic. Let it rest for 30 minutes.
- In a separate bowl, mix together the pecorino cheese and lemon zest.
- Roll out the dough into thin circles about 3 inches in diameter.
- Place a spoonful of the cheese mixture in the center of each dough circle.
- Fold the dough over the filling and press the edges together to seal, creating a half-moon shape.
- Heat the oil in a deep-fryer or a large, deep pot to 350°F (175°C).
- Carefully drop the seadas in the hot oil and fry them until golden brown, about 2-3 minutes.
- Drain the seadas on a paper towel to remove excess oil.
- Serve the seadas warm, drizzled with honey or sweet dessert wine.
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