Quick & Easy

Pastizzi tar-rikotta (cheese cakes)

pastizzi tar-rikotta (cheese cakes)
24 Item



1.Preheat oven to 220°C (200°C fan-forced). Oil oven trays.
2.Cut each pastry sheet into four squares. Brush egg on two opposing sides of a pastry square, place 2 level tablespoons of ricotta along centre of square. Bring egg-brushed sides together, pinching ends to seal.
3.Place on trays, bake about 30 minutes or until golden brown.

Pastizzi are a traditional Maltese food. These flakey pastry pockets are traditionally filled with either fresh ricotta or mushy peas, but nowadays, the variety of fillings are endless and can be sweet or savoury. Fillings are usually distinguished by the unique shape, ricotta-filled pastizzi are diamond shaped, pea-filled pastizzi are a rounded semi-circle. It is common for the Maltese to have pastizzi on hand in the freezer, as they usually make them in bulk and freeze the raw pastizzi until required.


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