recipe- Maltese Ricotta Pastizzi
Maltese Ricotta Pastizzi
A taste of Malta, beautifully simple!
Golden, delicate pastry encases a creamy ricotta filling in these traditional Pastizzi. Perfect served warm alongside a fresh salad or enjoyed with coffee for a little taste of Mediterranean tradition.
Makes 12 pastizzi
INGREDIENTS
• 2 sheets ready-made puff pastry, thawed
• 500g fresh ricotta
• 1 egg, lightly beaten
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)
• Salt & freshly ground black pepper, to taste
• 1 egg, beaten (for brushing)
METHOD
1. Preheat the oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
2. Combine the ricotta, egg, Parmesan, parsley (if using), salt and pepper until smooth.
3. Cut each puff pastry sheet into six squares. Spoon a generous tablespoon of filling into the centre of each square.
4. Bring two opposite sides of the pastry up over the filling so they meet in the centre. Pinch the edges together gently to seal, leaving the pointed ends open to create the traditional diamond shape. Place on the prepared tray and brush with beaten egg.
5. Bake for 20–25 minutes, or until the pastry is deep golden, crisp and puffed.
