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The seadas or sebadas (seada in the singular) are typical sweets of Sardinian cuisine, composed of a puff pastry shell that contains a stuffed with cheese, all crowned with a pour of honey to sweeten and garnish. Originally prepared on the occasion of the Easter, today these sweets are prepared all year round.
First of all, as always, I want to clarify that being a traditional regional recipe, there are many and many different versions and I simply chose the one that inspired me the most, but obviously any advice among the comments from Sardinian friends is welcome; -)
Another thing: let me say that these desserts are not for everyone, as the taste is particular, with a strong contrast between pecorino and honey, but if you are a lover of the genre (for example, I love to finish the meal with cheeses accompanied by honey and jams) you will love them!
Finally, the process may seem a bit long, but I assure you that it is not difficult and then, as I told you, it will be worth it! So what are you waiting for? Take the ingredients and get to work preparing the seadas Sarde!

First of all, prepare the dough: pour the sifted flour into a bowl, add the egg, add the water slowly and start kneading.
Little by little, add the lard.

Once all the ingredients have been blended well, transfer the mixture to a lightly floured pastry board and continue to knead until you get a smooth and homogeneous dough.
Wrap it with cling film and let it rest at room temperature for 30 minutes.

In the meantime, prepare the filling: julienne the pecorino cheese, put it in a saucepan with the water and let it melt over medium-low heat, stirring constantly.
Finally add the grated lemon zest.

Turn the cheese upside down on the parchment-lined work surface, spread it out with a spatula and let it harden.
Once cold, cut 12 discs with an 8 cm pastry cutter.

Then take the dough and roll it out on a lightly floured surface until you get a thin sheet, about 3 mm.
Place the cheese discs on half of the sheet, spacing them apart, and cover with the remaining sheet.

Make the dough adhere to the filling with the help of your fingers, so as to eliminate any air bubbles, then cut the seadas with a 10 cm diameter pastry cutter, preferably with wavy edges.

At this point, heat the oil and fry the seadas one at a time, turning them to brown them evenly.
Then drain and place on absorbent paper.

Finally, transfer the seadas onto a serving dish, garnish with honey and serve immediately, still hot.

Video: Formagelle o pardulas di ricotta o formaggio (July 2022).


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