Sabine grating the mozzarella for Seadas Sabine Ledda herself hard at work

Seadas Recipe

This recipe is a gift of one of the most beloved Sardinian desserts: Seadas. Learn how to make this unforgettable cheesy sweet pastry in your own home

Part of my volunteer work with the Sardinian Cultural Association involves promoting Sardinian and Italian culture to the broader communities. Our cooking class series held quite a few years ago at Enoteca Sileno with Sardinian home cooks in the community were a great success.

This is one of our favourites and at the time was gracefully shared by one of the most well known and beloved cooks in the Melbourne Sardinian community, Sabine Ledda who sadly passed away in January 2019. Throughout her life she was a former cook for an Italian princess, Italian consuls, and within her own hospitality businesses. If you were ever lucky enough to sample Sabine’s cooking you will never forget it.

This recipe, Seadas are a personal favourite of mine – is essentially a large sweet fritter filled with cheese, drizzled with honey and fragranced with lemon rind. A very special dessert dish that is very close to Sardinian hearts. Every time I make it, I will think of Sabine!

JC x


1lt Bottle EVOO

Mozzarella Montefiore – 50 gms p/person (needs to be refrigerated for three weeks) you can also use fresh ricotta as a substitute

1KG ’00’ plain flour


2 lemons

Ghee (cooking oil) – use butter, olive oil or lard as a substitute.

Optional: You can also add sultanas with the mozzarella, as well as saffron to this mixture or with orange zest for the pastry.

Kitchen Tools: Pastry cutter, pasta machine, grater, deep frying pan, tray, kitchen paper towel, rubber ended tongs (if you use stainless steel it will pierce the Seadas).


Seadas Recipe

Add flour to flat preparation surface and add 1 cup of tepid water, add a pinch of salt, grated rind of one lemon, 3 tablespoons of EVOO or ghee, knead into a dough, and put through pasta machine.


Work on the pasta machine for 10 minutes until the dough becomes filo pastry thin.



Sabine hard at work grating mozzarella Sabine grating the mozzarella and lemons for the Seadas filling


Grate the mozzarella and remaining lemon rind on the large side of grate and put small portions of this mixture on the pastry. Now add a layer of the pastry to cover the mozzarella

 Seadas making filling The Seadas working station

Cut around the pastry – aim for extra large ravioli sized circles and press the edges down to close the casing – see above.


Seadas reflective shot Sabine deep frying the Seadas

Now add oil to the deep frying pan and begin to fry the Seadas. Once golden remove, and rest on tray with paper towel to soak up the oil.

Prepare serving plates and platters and drizzle the hot Seadas with honey, and eat straight away. Enjoy!



You might also like:


Fregole Marinara

Raw Cocoa, Date and Coconut Truffles