Baked Seadas

BAKED Seadas

INTRODUCTION

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.

PREPARAZIONE
STEP 1

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.

STEP 2

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.

STEP 3

Next, take the dough, divide it into two and roll it until you obtain two sheets around 3mm in thickness.

STEP 4

Place the cheese discs on one of the two sheets, keeping them well apart, then cover with the second sheet and cut.

STEP 5

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.

dolcesardo fettine

Dolcedardo

ARBOREA

ingredienTS

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

To garnish

  • Lemon zest 70 g

OTHER DESSERTS RECIPES

Milk flan

Tiramisu with Fonni biscuits

Pastissus

Sapa Cake

Orillettas

Zippulas