maltese pastizzi (with herbed ricotta filling)
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Pastizzi are common snacks that are sold in many cafes in the quaint Mediterranean island of Malta. They're a favorite snack sold by street vendors and festival food stands in that region. The two most common fillings are a rich ricotta cheese blend and a curried pea filling. The ricotta filling is perhaps the most popular choice among tourists, so I thought I'd post a recipe for Ricotta-Filled Maltese Pastizzi. They're great as a quick snack or party appetizer. But you can have them anytime you wish. I hope you enjoy them!
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For maltese pastizzi (with herbed ricotta filling)
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4 sheetpuff pastry
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1 1/2 cupsricotta cheese (350g) - light and full-fat are ok, but avoid fat-free
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1 lgegg, lightly beaten
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2 clovegarlic, minced
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2 Tbspfresh parsley, chopped
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2 Tbspfresh oregano, chopped
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1/4 cupfresh parmesan cheese, grated (the kind from the can is ok, but freshly grated is best)
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1/2 tspsalt
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1 tspblack pepper
How To Make maltese pastizzi (with herbed ricotta filling)
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1Thaw puff pastry sheets.
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2Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and very lightly spray the parchment with nonstick cooking spray.
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3In a bowl, mix together the ricotta, egg, garlic, parsley, oregano, parmesan, salt and pepper. If ricotta becomes mushy (too much liquid), place a paper towel over the top of the bowl and set bowl aside until ready to bake, to allow the paper towel to absorb some of the excess liquid.
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4Once thawed, cut 3″ circles in each pastry sheet using a biscuit cutter (or an overturned glass would work OK). You'll need about 16 to 20 pastry circles, depending on the size of the cutter you use.
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5Fill each pastry circle with a teaspoon of the ricotta mixture. Fold one side of the pastry circle toward the middle, then fold the other side over the filling. Pinch the two ends together to form a seal. Then pinch all sides to seal the filling inside the pastry shell. Don't worry too much if they're bumpy and unsightly, as they'll puff up and should form a nice shape during baking.
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6Place the filled pastizzi on the lined baking sheet, and bake for 20 minutes or until the pastry is puffed and evenly browned. Cool slightly, and serve warm with a hot cup of tea or coffee. To reheat cooled pastizzi, heat for about 5 minutes in oven (350°F/ 180°C) or until heated throughout.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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