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Crispy Sardinian Sebadas with Honey

These crispy pastries filled with melted pecorino cheese and drizzled with warm honey capture the essence of Sardinian comfort food.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Italian, Sardinian
Calories: 275
Ingredients Method Notes

Ingredients
  

For the pastry
  • 1.5 cups semolina flour (about 250 g), plus extra for dusting Look for fine semolina for better texture.
  • 2.5 tablespoons lard (about 35 g), at room temperature, or olive oil Lard adds richness; olive oil is a lighter option.
  • 0.5 cup warm water (125 ml), added gradually as needed Add water slowly for proper dough consistency.
For the filling
  • 9 ounces young pecorino cheese (250 g), shredded Can substitute with another firm, salty sheep’s milk cheese.
  • 1 unwaxed lemon zested Can be replaced with orange zest for a sweeter flavor.
To fry and serve
  • Sunflower oil or light olive oil For deep-frying.
  • Warm honey For drizzling before serving.

Method
 

Make the Dough
  1. Combine the semolina flour, lard, and warm water in a bowl, adding water slowly until the dough feels smooth and elastic. Knead into a ball, wrap, and let rest for at least 30 minutes.
Melt and Flavor the Cheese
  1. Melt the shredded pecorino in a small saucepan over low heat, adding a tablespoon of water if needed. Stir in the lemon zest once smooth.
Set and Cut the Filling
  1. Spread the melted cheese about 1/4 inch thick on a tray and let cool until set, about 30 minutes. Cut out 12 discs with a 2 1/2-inch cutter.
Roll and Shape the Pastry
  1. Dust the counter with semolina flour and roll the dough thin, about 1/16 inch thick. Cut out 24 circles with a 2 3/4-inch cutter. Place a cheese disc on 12 circles, top with the remaining circles, and press edges to seal.
Fry Until Golden
  1. Heat oil in a skillet to 350°F. Fry the sebadas in batches until golden on both sides, then drain on paper towels.
Serve Right Away
  1. Serve warm and crisp, drizzling with warm honey just before eating.

Notes

These pastries are best served warm. Leftovers can be stored at room temperature for 1 day or refrigerated for up to 3 days. Freezing is possible for assembled pastries before frying.