Real Recipes From Real Home Cooks ®

maltese pastizzi (with herbed ricotta filling)

Recipe by
Vickie Parks
Renton, WA

Pastizzi are common snacks that are sold in many cafes in the quaint Mediterranean island of Malta. They're a favorite snack sold by street vendors and festival food stands in that region. The two most common fillings are a rich ricotta cheese blend and a curried pea filling. The ricotta filling is perhaps the most popular choice among tourists, so I thought I'd post a recipe for Ricotta-Filled Maltese Pastizzi. They're great as a quick snack or party appetizer. But you can have them anytime you wish. I hope you enjoy them!

yield serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For maltese pastizzi (with herbed ricotta filling)

  • 4 sheet
    puff pastry
  • 1 1/2 cups
    ricotta cheese (350g) - light and full-fat are ok, but avoid fat-free
  • 1 lg
    egg, lightly beaten
  • 2 clove
    garlic, minced
  • 2 Tbsp
    fresh parsley, chopped
  • 2 Tbsp
    fresh oregano, chopped
  • 1/4 cup
    fresh parmesan cheese, grated (the kind from the can is ok, but freshly grated is best)
  • 1/2 tsp
  • 1 tsp
    black pepper

How To Make maltese pastizzi (with herbed ricotta filling)

  • 1
    Thaw puff pastry sheets.
  • 2
    Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and very lightly spray the parchment with nonstick cooking spray.
  • 3
    In a bowl, mix together the ricotta, egg, garlic, parsley, oregano, parmesan, salt and pepper. If ricotta becomes mushy (too much liquid), place a paper towel over the top of the bowl and set bowl aside until ready to bake, to allow the paper towel to absorb some of the excess liquid.
  • 4
    Once thawed, cut 3″ circles in each pastry sheet using a biscuit cutter (or an overturned glass would work OK). You'll need about 16 to 20 pastry circles, depending on the size of the cutter you use.
  • 5
    Fill each pastry circle with a teaspoon of the ricotta mixture. Fold one side of the pastry circle toward the middle, then fold the other side over the filling. Pinch the two ends together to form a seal. Then pinch all sides to seal the filling inside the pastry shell. Don't worry too much if they're bumpy and unsightly, as they'll puff up and should form a nice shape during baking.
  • 6
    Place the filled pastizzi on the lined baking sheet, and bake for 20 minutes or until the pastry is puffed and evenly browned. Cool slightly, and serve warm with a hot cup of tea or coffee. To reheat cooled pastizzi, heat for about 5 minutes in oven (350°F/ 180°C) or until heated throughout.