Authentic Sardinian Seadas Recipe: A Sweet and Savory Delight

This creamy and sweet Sardinian treat was originally created to be enjoyed after a long day of work. The protein packed cheese helped farmers regain their strength after a day in the fields, and the sweet gooey honey on top was the perfect touch to make it deliciously rich! This classic dish was intended to be eaten as a main dish, but over time it has evolved into more of a savory dessert all across Italy!

Sardinian Honey and Pecorino Seadas

Servings: 12 individual servings
Course: Dessert
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes


  • 4 cups flour
  • 10 oz Pecorino cheese (cubed)
  • 2 lemons (zested)
  • 4 tbsp butter or lard
  • 1 pinch salt
  • 1 cup cold water
  • olive oil (for frying)
  • 3/4 cup honey (for drizzling)


  • To make the dough, first sift the flour and salt together in a mixing bowl.
  • Slowly start adding the cold water and mixing it bit by bit until the mixture has a soft yet stretchy consistency.
  • Start kneading in the butter/lard until it is well-mixed. Cover the bowl with a damp towel and let it rest for about 30 minutes.
  • While the dough is resting, start melting the Pecorino cheese in a small saucepan over a very low heat so you don’t burn it but evenly melt the cubes. If the cheese separates at all, just add a little pinch of flour and mix it together to firm it up again.
  • When the cheese is fully melted, sprinkle in the lemon zest, mix it well, then pour the mixture onto a baking paper lined pan and gently spread it out with a spatula to form an even layer. Set aside to cool.
  • Once the cheese has cooled, cut out 12 three-inch wide circles.
  • Start rolling out the dough (about ⅛ inch thick) and cut out 24 circles. You can use a bowl to help with the size, but they should be about 4-5 inches wide).
  • Place a cheese round into the center of a dough round, top with another dough round, then pinch the edges closed with a fork.
  • Fill a pan with olive oil, about 1 inch deep (enough to cover the Seadas for frying). When hot, throw the Seadas’ in and fry until golden on both sides.
  • Remove from the pan and place on a paper towel until ready to serve, but make sure to keep them hot (they are the tastiest when hot and fresh)!
  • Pour the honey into a ceramic bowl and sit in hot water to gently warm the honey. When the honey has become more liquid, drizzle over the hot Seadas and enjoy right away!
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5 thoughts on “Sardinian Honey and Pecorino Seadas”

  1. 5 stars
    Sardinian Honey and Pecorino Seadas is the dessert I didn’t know I needed. Salty, sweet, and all around perfect. The honey drizzle is the cherry on top!

  2. Laurie Collin

    4 stars
    Made these for the family and they were a huge hit! The sweet, savory, cheese belongs in more pastries. Definitely a must-try.

  3. Courtney Myers

    5 stars
    I’m a texture person and these definitely do it for me. so satisfying. It’s like a little ray of Italian sunshine in my mouth.

  4. 4 stars
    Just when I thought I couldn’t love Italian food more, this strolls so jauntily into my life. Can’t wait to make them again!

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