Seadas are a traditional Sardinian pastry made from thin dough filled with fresh pecorino cheese and lemon zest, fried until golden, and drizzled with warm honey. The contrast of crisp pastry, melted cheese, and sweet honey makes this one of Sardinia's most distinctive desserts.
In a large bowl, combine the flour and salt.
Rub in the lard until the mixture resembles coarse crumbs.
Gradually add the warm water and knead until a smooth, elastic dough forms.
Cover the dough and let it rest for 30 minutes.
Young Pecorino Sardo melts best and gives Seadas their signature creamy filling. Always serve them fresh from the fryer with warm honey poured over just before serving.
Mix the grated Pecorino with the lemon zest.
Divide the filling into six equal discs.
Roll the dough thin and cut twelve circles about 5 inches in diameter.
Place one cheese disc on six of the dough circles.
Cover each with another dough circle and press the edges firmly to seal, trimming if necessary.
Heat the vegetable oil to 350°F (175°C).
Fry the pastries one or two at a time until puffed and golden on both sides.
Drain briefly on paper towels.
Drizzle generously with warm honey and serve immediately while the cheese is still melted.
