Maltese Pastizzi (with Herbed Ricotta Filling)
They're great as a quick snack or party appetizer. But you can have them anytime you wish.
I hope you enjoy them!
☆☆☆☆☆ 0 votes0
4 sheet(s)puff pastry
1 1/2 cupsricotta cheese (350g) - light and full-fat are ok, but avoid fat-free
1 largeegg, lightly beaten
2 clovegarlic, minced
2 Tbspfresh parsley, chopped
2 Tbspfresh oregano, chopped
1/4 cupfresh parmesan cheese, grated (the kind from the can is ok, but freshly grated is best)
1 tspblack pepper
How to Make Maltese Pastizzi (with Herbed Ricotta Filling)
- Thaw puff pastry sheets.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and very lightly spray the parchment with nonstick cooking spray.
- 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.
- 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.
- 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.
- 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.