Cheese Pastizzi (Maltese Pastry)Recipe

Pastizzi are a beloved Maltese pastry, traditionally filled with ricotta cheese or mushy peas. The cheese variety, in particular, is a rich and creamy filling wrapped in a crispy, golden pastry. They are typically served as a snack, breakfast, or appetizer and are popular throughout Malta, especially from local bakeries. Making your own cheese pastizzi at home is a fun and rewarding experience!
Prep Time : 30 minis
Cook Time : 30 minis
Rest Time : 30 minis
Total Time : 1 hrs 30 minis
Yield: 12
Servings : 6
Cuisines:
Cooking Methods:
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Ingredients

For the Pastry:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter (cubed)
  • 1/2 cup cold vegetable oil
  • 1/4 cup cold water (adjust as needed)
  • 1 tablespoon white vinegar (optional, helps with flakiness)
  • 1 egg (for egg wash)

For the Filling:

  • 2 cups ricotta cheese (drained if too watery)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley (chopped)
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)

Direction

1. Prepare the Pastry:

  • Mix the dry ingredients: In a large bowl, combine the flour and salt.
  • Cut in the butter: Add the cubed cold butter into the flour mixture and use your fingertips or a pastry cutter to mix until it resembles coarse breadcrumbs.
  • Add the oil and vinegar: Stir in the vegetable oil and white vinegar (if using). These ingredients will help achieve the flakiness in the dough.
  • Form the dough: Slowly add cold water, a tablespoon at a time, mixing until the dough comes together into a smooth ball. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
  • Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting time ensures the pastry is crisp and flaky.

2. Prepare the Cheese Filling:

  • Mix the filling: In a bowl, combine the ricotta cheese, grated Parmesan, parsley, nutmeg (if using), and season with salt and pepper. Stir until well incorporated. Taste and adjust seasoning as needed.

3. Shape the Pastizzi:

  • Roll the dough: Once the dough has chilled, divide it into 12 equal pieces. Roll each piece into a ball, then flatten it into a thin circle about 4–5 inches in diameter. Be careful not to make the dough too thick; the key to pastizzi is a thin, crisp crust.
  • Fill the dough: Place a spoonful of the cheese filling in the center of each dough circle.
  • Fold and seal: Fold the dough over the filling to form a half-moon shape, then press the edges together to seal the pastizzi. You can crimp the edges with your fingers or use a fork to create a decorative pattern.

4. Bake the Pastizzi:

  • Preheat the oven: Preheat your oven to 375°F (190°C).
  • Prepare for baking: Place the filled pastizzi on a baking tray lined with parchment paper. Brush each pastizzo lightly with a beaten egg (egg wash) for a golden and shiny finish.
  • Bake: Bake for 25–30 minutes, or until the pastizzi are golden brown and crisp. Keep an eye on them toward the end to avoid over-browning.

5. Serve:

  • Allow the pastizzi to cool slightly before serving. They are best enjoyed fresh from the oven but can be eaten at room temperature. Serve with a side of olives or a simple salad for a complete snack or light meal.

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