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Crispy fried pastry filled with fresh cheese and drizzled with warm Sardinian honey is pure indulgence. This beloved Sardinian dessert balances tangy and sweet in every golden bite.
In a large bowl, combine the flour and salt. Rub in the lard with your fingertips until evenly distributed.
Beat the eggs lightly, add them to the flour mixture, and mix. Gradually add just enough cold water (about 1/4 cup) to form a smooth, elastic dough. Knead for 8–10 minutes until the dough is supple. Cover and let rest 30 minutes.
Grate the pecorino cheese and mix it with lemon zest. Divide the dough in half and roll each half into thin sheets (1/16 inch thick) on a lightly floured surface.
Cut out 12 circles (4 inches each). Place a tablespoon of cheese filling in the center of 6 circles. Top with the remaining dough circles, pressing the edges to seal tightly.
Heat the vegetable oil to 350°F in a large pan. Fry the seadas in batches, turning once, until golden and crisp—about 2–3 minutes per side. Drain on paper towels.
Warm the Sardinian honey in a small saucepan. Drizzle the hot honey lavishly over the fried seadas before serving.
