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Cheese Pastizzi (Maltese Pastry)Recipe
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Recipe Views: 38
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
Seasons: Suitable throughout the Year
Cuisines: Worldwide
Cooking Methods: Baking
Difficulty level: Intermediate
Recipe Badges: Delicious
free recipes
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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Recent Recipe
Courses
Seasons
Cuisines
Cooking Methods
Recipe Badges
Difficulty level
Recipe Keys
-
Vegetarian Meals 154
-
Vegan 61
-
Sugar Free 40
-
Soy Free 31
-
Slow Cooker Recipes 33
-
Sea Food 34
-
Raw 22
-
Quick Meals 61
-
Pescetarian 10
-
Paleo 16
-
Organic 14
-
Nut Free 53
-
Non Vegetarian 159
-
Mixing 18
-
Low Carb 39
-
Kids 229
-
Keto 10
-
High Protein 120
-
Gluten Free 31
-
Freezer Meals 8
-
Egg Free 184
-
Dairy Free 142
-
Dairy 40
-
Corn Free 50
-
Cold 7