Pastizzi tal-Irkotta (Maltese Ricotta Pastries)
Local name: Pastizzi tal-irkotta
In short: Flaky, golden pastries filled with creamy seasoned ricotta, Malta's everyday bakery snack, eaten warm from a paper bag. It takes about 1 h in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 25 min
- Resting
- 15 min
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 475 kcal
Pastizzi are the snack Malta runs on: flaky pastries sold warm from small bakeries and eaten at breakfast, mid-morning or on the way home. The classic filling is soft ricotta (irkotta), seasoned with a little pepper and egg. At home, store-bought puff pastry gives a very good result in a fraction of the time. Eat them warm, but wait a few minutes, because the filling stays very hot.
Instructions
- Heat the oven to 220°C (425°F) and line two baking sheets with baking paper. Mix the ricotta with 1 egg, the salt, pepper and parsley until smooth.
- Roll the pastry out to about 3 mm (1/8 in) thick and cut it into 12 rectangles, each about 10 x 12 cm (4 x 5 in).
- Put 2 tablespoons of filling on one half of each rectangle. Fold the other half over to make a smaller rectangle and press the edges firmly to seal. Crimp with a fork.
- Cut three small slits in the top of each pastry so steam can escape. Chill the shaped pastizzi on the sheets for 15 minutes.
- Brush with the beaten egg and bake for 20 to 25 minutes, until deep golden and puffed.
- Cool for 5 minutes before serving, because the filling is very hot.
Tips
- Drain the ricotta in a sieve for an hour, or overnight in the fridge. A wet filling leaks and makes the pastry soggy.
- A cooked, mashed pea and onion filling makes the other classic Maltese version, pastizzi tal-piżelli.
Questions and answers
Can I freeze pastizzi?
Yes. Freeze the shaped, unbaked pastizzi on a tray, then bag them for up to 2 months. Glaze and bake from frozen at 200°C (400°F) for about 30 minutes.
How are pastizzi eaten in Malta?
Warm, usually straight from a paper bag, as a breakfast, a mid-morning snack or a quick bite. Many people have one or two with tea or strong coffee.
Can I use another cheese in pastizzi?
Well-drained cottage cheese works, or ricotta mixed with a little grated Parmesan. Keep the filling thick so it holds inside the pastry.
How long does it take to make Pastizzi tal-Irkotta (Maltese Ricotta Pastries)?
About 1 h in total: 35 min of preparation and 25 min of cooking.
How many calories are in Pastizzi tal-Irkotta (Maltese Ricotta Pastries)?
About 475 kcal per serving, with 14 g of protein, 34 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 475 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 34 g |
| Fat | 31 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
