maltese pastizzi (with herbed ricotta filling)

Name: Maltese Pastizzi (with Herbed Ricotta Filling)
Prep time: 15 min
Cook time: 20 min
Cuisine: Mediterranean
Ingredients: 4 sheet(s) puff pastry; 1 1/2 cups - ricotta cheese (350g) - light and full-fat are ok, but avoid fat-free; 1 large egg, lightly beaten; 2 clove(s) garlic, minced; 2 tablespoon(s) fresh parsley, chopped; 2 tablespoon(s) fresh oregano, chopped; 1/4 cup - fresh parmesan cheese, grated (the kind from the can is ok, but freshly grated is best); 1/2 teaspoon(s) salt; 1 teaspoon(s) black pepper

4 Pinches

Vickie Parks

Renton, WA

Updated on May 21, 2018

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!

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prep time 15 Min

cook time 20 Min

method Bake

yield about 16

Ingredients

4 sheets puff pastry
1 1/2 cups - ricotta cheese (350g) - light and full-fat are ok, but avoid fat-free
1 large egg, lightly beaten
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh oregano, chopped
1/4 cup - fresh parmesan cheese, grated (the kind from the can is ok, but freshly grated is best)
1/2 teaspoon salt
1 teaspoon black pepper

How To Make maltese pastizzi (with herbed ricotta filling)

Step 1

Thaw puff pastry sheets.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
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