If you’re looking for a deliciously new pastry to sink your teeth into, look no further than this tasty Maltese pastizzi recipe.
This traditional treat is made of a flaky crust filled with either ricotta or minced meat, and it’s absolutely irresistible. Luckily, you can easily make the Maltese pastizzi recipe at home. So go ahead and give them a try – I promise you won’t be disappointed!
Where is Malta and the History of Malta
The country of Malta is a small island in the Mediterranean Sea that lies southeast of Sicily. The three largest islands – Gozo, Kemmuna, and Present Day Valletta were inhabited at one point but now only two remain due to massive withdrawals over time which has caused large-scale damage done by erosion or rising sea levels associated with climate change etcetera.
The Maltese islands are an architectural wonder, with their ancient standing buildings dating back to the Neolithic era. Strategically located in between Europe and Africa along one of the most postage-trained sea routes ever seen by man.
Malta’s position has meant that it had many different cultures come through here over time: Phoenicians & Greeks before Julius Caesar chased them away; Romans who left behind large chunks (such as Malta itself)of architecture still intact today; Arabic architects who infused Islamic designs into Christian structures brought by the Normans and the Crusaders.
All about Traditional Maltese food
Maltese cuisine is a mix of influences, ranging from Sicilian and English to Spanish French, and Maghrebin. The food itself has an Italian influence with its roots in southern Europe – primarily influenced by the south Mediterranean climate- but there are also strong showcases for France (through language), Spain & Provence.
It is quite modest based mostly on fish or vegetables, with some pork products like the Maltese sausage – made of salted and spicy minced pork, coriander seeds, garlic, and parsley – which can be eaten raw, dried, or roasted. Wonderful sweets are abundant in this diet style.
Maltese celebrations are known for their rich, meaty stewed or fried dishes. One such dish that falls into this category is fenkata- a celebration of rabbit with wine and bay leaves marinated overnight before being cooked in sauce over pasta for dinner on occasion!
How to make the Maltese Pastizzi Recipe
Pastizzi are a Maltese savory pastry that is popular throughout the country. The dough is typically filled with ricotta cheese, which can be flavored with herbs or spices like black pepper, and then baked until golden brown. I adapted the pastizzi recipe from Nunna’s Kitchen.
In this Maltese Pastizzi recipe, I will show you how to make your own pastizzi using homemade dough. Let me tell you, making savory pastries known as pastizzi can be a challenge if you use homemade puff pastry. I could have taken the easy way out and used prepared filo or puff pastry, but I gave it a shot to make my own.
Puff pastry is my Waterloo in the kitchen. I have tried twice in the past to make puff pastry, both times were failures. I have to say this new method was a bit more successful but the results were not light and flaky as I would have wished. Still, these little treats make a great snack or appetizer, and they can be enjoyed at any time of year.
Have you got a recipe that is consistently a challenge for you to make?
Maltese pastizzi recipe
- 500 grams of flour
- 1 tsp of salt
- 180 grams of softened butter
- Chilled Water
- 300 grams of Ricotta
- 3 Eggs
- Handful of chopped parsley
- Generous amount of salt and pepper to taste
- Sift flour and salt together in a bowl and make a well in the center. Add small amounts of the chilled water and mix until the dough is soft but not sticky. Turn out on a lightly floured surface and knead until it all comes together consistently.
- Lightly oil your surface and roll out your dough as thin as possible . You also want to roll it out long as you can and not too wide. Smear the softened butter evenly over the dough.
- Starting from the end closest to you, stretch and roll the dough upwards. Continue to stretch and roll the dough. If the dough gets long and thin at the sides, just fold it into the middle and keep rolling. This will just end up creating more layers in the pastry. Once you have finished rolling it, place it on a plate, cover it with glad wrap and leave it in the fridge for 24 hours.
- Mash all the filling ingredients together until really well mixed. After 24 hours, place dough on a lightly floured surface and cut into thick slices about 2 cm wide. Stretch the outer edges of each section until you have an oval shape. Try not to press down on the dough as it inhibits it becoming flaky.
- Place dough in the palm of your hand and fill with your chosen filling. Stretch the sides out. Press sides together all the way around. Pinch the ends flat and gently push inwards to shape the Pastizzi. Bake on a baking paper lined tray at 220 until golden brown for about 20 minutes. Rest 5 min
Sneha’s Recipe: Laham Fuq il-Fwar – Maltese Steamed Beef
Pandemonium Noshery: Soppa tal Armla (Widows Stew)
Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew)
Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek)
A Day in the Life on the Farm: Fenkata
Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup)
Kitchen Frau: Baked Rice
Cultureatz: Maltese Pastizzi Pastry