Traditional Maltese cooking
Pastizzi
Flaky, diamond-shaped Maltese pastries filled with either ricotta or a mushy pea mixture. A beloved street food and breakfast staple across Malta.
Ingredients
- 500g plain flour
- 250g margarine or butter, softened
- 1 tsp salt
- 150ml cold water (approx.)
- 400g ricotta cheese
- 1 egg
- Salt and black pepper, to taste
- Pinch of grated nutmeg (optional)
Steps
- 1
Mix the flour and salt with cold water to form a soft dough. Knead for a few minutes until smooth, then rest for 20 minutes.
- 2
Roll the dough out thinly, spread a thin layer of margarine over the surface, then fold and roll repeatedly (like a rough puff pastry) to build up layers. Chill for at least 30 minutes.
- 3
Mix the ricotta with the egg, salt, pepper and nutmeg until smooth.
- 4
Roll the pastry out thin and cut into rectangles. Place a spoonful of ricotta filling in the centre of each.
- 5
Fold the pastry over the filling and pinch the edges together to form the classic diamond shape, leaving a small opening on top.
- 6
Bake in a preheated oven at 220°C (425°F) for about 20-25 minutes, until golden and flaky.
- 7
Serve warm, ideally fresh from the oven.