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
Try to let the dough rest for about six hours AFTER you have worked it into a ball…cover it with the same fat you’re using no need to put it in the fridge unless temperature is hot…if you don’t do this step you will never be able to stretch the dough…I Don’t use butter but I use shortening which gives it the flakiness.
Just want to say we’ve just posted our last blog post. I’ve thoroughly enjoyed your blog, and I’ll still be visiting. But we’ve got a lot of activities lined up that will be occupying my time, so my visits will be much more sporadic in the future. Best wishes to you.
What surprising and sad news! Thank you for taking the time and let me know. Best wishes in your new adventures. Tank you for your support all these years.
Oh, boy, I love the sound of these!! Homemade puff pastry is a work of love—and these look worth the effort!
I bet your puff pastry turns out perfect every time.
It sure looks to me that your dough was a success – the pastries look amazing! I’m very tempted to try them. I wanna bite into one right now!
Why thank you Margaret and I strongly encourage you to try the recipe!
These pastries are just gorgeous. Thanks for sharing and thanks for hosting.
Thank you Wendy and it’s always my pleasure
These look familiar so I must have tried some somewhere. I love the idea of the ricotta.
You’ll have to make them Sue to see if it is the same as your memory 🙂
These look great! Gorgeous looking, and gorgeous tasting, too, I’m sure. Thanks!
Thank you John, they are a must to try.
My family makes wonderfully delicious pastizzis. I know that they put two different types of (examples – butter, shortening or oil). One used in the flour mixture and one put on the dough after it is rolled/stretched out. This is what makes it into a layered, flacky crust. They always add a decent amount of grated Parmesan cheese to the cheese/meat filling. Hope this helps. You’re photos look good.
Hi Carmen oh they sound delicious and thanks for the great tips! Flacky is always a good thing.
I’ve never had a pastizzi so I wouldn’t know if they were the real thing or not, but I do know that these look absolutely scrumptious. Love that ricotta filling!
Well done, beautifully made pastizzi a real treat.
I wanted to try this recipe too.. seems so delicious.
These are so pretty.I love it.
Looks great. Nice presentation with fabulous clicks.
Wow! Pastry and a ricotta filling…sounds perfect to me! I love deep fried food so initially I thought they were deep fried. Now I can’t wait to give them a try since they will be healthier.
I must admit that I don’t know much about Maltese food apart from pastizzis but I’d love to learn more! Thanks for the recipe Eve 😀
Oh they look wonderful! Very nice job and I was serious when I said that we will make puff pastry together!
Very impressed that you made your own puff pastry! That’s a feat right there. And thanks for sharing this because, no doubt, this is information to so many. It’s great how so many cultures are influenced by others around them.
Oh Evelyne, these little savory pastizzi look delicious…another awesome recipe…
Have a great week 🙂
Oh wow these look amazing and I love everything I learned about Malta from your post.
I will admit, I’m not a huge bread person… I know I know lol. But this looks absolutely divine. I mean wow. You have outdone yourself ;).
I’ve never heard of this dish before! They look totally delicious and perfect for a snack or light dinner!
never had this Malta dish before, tempting to try…
These look delicious! Good job making your own dough, I wasn’t brave enough to attempt it yet. Very impressive!
I’m impressed you made your own puff pastry, your pastizzi look delicious!
Bonjour Evelyne and these look absolutely delicious!
I am glad we connected through food and congrats on completing this month’s MENA challenge too!
Real pastizzi or not…they look droolworthy!
oh wow how i wish my “Pastizzi”would look like these ,yours look really amazing!!!