Of all the Sardinian desserts, seadas or sebadas are the most beloved and often recreated, thanks to their eye-catching shape and contrasting flavours.
In this recipe the seadas are baked in the oven, and are therefore a lighter version of the original, fried dessert.
Seadas are like delicious sweet dumplings, made of “pasta violata” dough with a tasty filling of pecorino and lemon zest.
To give a final hint of sweetness, baked seadas are garnished with honey, possibly Sardinian and chestnut-flavoured.
To prepare baked seadas start with the dough: sift the flour in a bowl, add the eggs, lukewarm water and salt, then work with your hands, gradually adding the butter. Once you obtain a smooth and compact dough, wrap it in film and leave it in the fridge to rest for 30 minutes.
While you wait, focus on the filling: warm the water in a pot and melt the grated pecorino. Add the lemon zest and pour the mixture onto a tray; spread it and let it cool, then cut it in many discs.
Next, take the dough, divide it into two and roll it until you obtain two sheets around 3mm in thickness.
Place the cheese discs on one of the two sheets, keeping them well apart, then cover with the second sheet and cut.
Place your seadas on a baking tray and cook in the pre-heated oven at 170° for 20 minutes. Garnish them with chestnut honey and serve.
For the dough
- Whole wheat flour 500 g
- Arborea butter 80 g
- Eggs 60 g
- Lukewarm water 250 ml
- Salt 6 g
For the filling
- Grated Fattorie Girau Pecorino 350 g
- Water 80 ml
- Zest of one lemon
- Lemon zest 70 g