by rebecca deangelis


Combine the flour, salt, orange zest, and sugar in a mixing bowl. Drizzle in the cold water a little at a time until the dough comes together. The dough should be smooth and elastic. Add butter to the dough and knead until it is fully incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.


Meanwhile, make the cheese filling. Place the cheese cubes in a saucepan over low heat. When the cheese has melted, stir in the ground black pepper then pour the mixture onto a baking sheet lined with parchment paper. Allow the cheese to cool completely then use a cookie cutter to cut 1 ½-inch rounds with a cookie cutter.


Roll out the dough until about 1/8-inch thick and cut 2 ½-inch rounds. You’ll need twice as many rounds of dough.


Place a round of cheese on top of a round of dough. Wet the exposed edges of the dough with a little water then place another round of dough on top. Press the edges together to seal the pastry. You can use a fork to seal the dough and create a fun design on the edge.


In a large heavy-bottomed sauté pan, add the oil and bring to 350F. Once the oil is to temperature, gently add the sebadas being sure not to crowd the pan. Fry until golden brown, two to three minutes. Transfer to a cooling rack lined with paper towels and allow to drain. Serve hot with a drizzle of honey, and a sprinkle of pecorino and black pepper.