Sebadas – a Sardinian honey pastry

Ingredients for 6 servings:

• 250 g flour
• 1 egg(s)
• 3 tbsp, heaped sour cream
• 1 tsp salt
• 150 g butter or lard
• 200 g Pecorino, fresh or another Sardinian sheep’s cheese, e.g. Sardo fresco
• 1 lemon(s)
• frying fat
• some honey, lighter, e.g. acacia or thyme honey

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

fried dumplings with cheese filling and honey

Sift flour into a baking bowl, make a well, and add the egg, cream, and salt. Mix with a little flour to form a paste. Sprinkle with the butter flakes and knead into a smooth, supple dough. Add a little water if necessary. Cover the dough ball and let it rest in the refrigerator for 40 minutes. For the filling, finely grate the cheese. Grate the lemon zest and use the zest to flavor the grated cheese. Add a little lemon juice, if desired. Roll out the dough thinly and cut out round discs approximately 6 cm in diameter or larger. Cover one half of each circle with some cheese and fold together to form a crescent, pressing the edges firmly together. Fry the Sebadas in batches in hot shortening or oil until golden brown and drain on kitchen paper. Gently heat the honey in a double boiler. Serve the Sebadas on warmed plates, drizzled with warmed honey beforehand. Serve with red wine.