Seadas is the Sardinian dialect name for one of the island’s most beloved treats: small honey-covered sweets filled with cheese. Differing from other Sardinian dishes, seadas only requires two local ingredients, in addition to a few other common ingredient, and you can buy them with relative ease from any good Italian deli. The ingredients are pecorino sardo, a type of goat cheese, and miele di corbezzolo (cane apple honey, also known as ‘Killarney strawberry tree honey’). The latter can be substituted with other types of honey, but the result will be noticeably different and ergo less authentic.


1 kg of fresh Pecorino Sardo cheese (or ricotta cheese)

500 g of durum wheat flour

3 eggs

3 tablespoons of fresh lard

1 tablespoon of water

Orange zest from 2 oranges

Freshly squeezed lemon juice


Corbezzolo honey


Knead the flour and the egg, then add the salt dissolved in the water. Slowly work in the lard until it is well amalgamated, then let it all rest in a bowl covered with a cloth. Grate the cheese. Mix it with the grated peels and the lemon juice, continuing until it turns into a thick cream. Now flatten the dough with a rolling pin until it is about 2mm thick. The traditional shape of seadas is a sort of round ravioli that looks like an empanada, with a diameter ranging from 3 to 10 centimeters, so cut your dough accordingly in even numbers of pieces. Put some cheese in the middle of half the pieces, then use the other pieces as covers, making sure to push the edges together well to one another.
A trick of the trade is to use an egg white to lightly wet the upper part of the seadas, so they won’t burst while cooking. This is also the time to warm your honey on a very gentle flame to make it more liquid. Deep-fry the seadas in extra-virgin olive oil until golden. As soon as they are ready remove the excess oil with a paper towel, then brush a nice coating of honey over them. Serve immediately.