Malta - Ricotta Pastizzi

During Jordan’s stay on Malta's intriguing and history-packed island nation, one tasty treat stuck out amongst the rest; pastizzi. Traditionally filled with one of two mixtures, one of curried pea and the other of ricotta, these street-side pastries made for the perfect warming snack on those cold December days. They come together surprisingly simply, especially when choosing the ricotta option as we’ve done here. Serve them warm and enjoy!

FOR THE FILLING 

200g whole milk ricotta
1 large egg, beaten
Salt & pepper, to taste

FOR THE PASTRY 

5 sheets frozen phyllo pastry, thawed at room temperature
50g (4T) unsalted butter, melted

 

TO SERVE (OPTIONAL)
Hot honey (or honey with dried chilli flakes)

 

Preheat oven to 220°C. 

MAKE THE FILLING: In a bowl, mix the ricotta and beaten egg together. Season with salt and pepper. Set the mixture aside.

PREP THE PHYLLO:
Place one sheet of phyllo pastry on a clean work surface. Brush it generously with melted butter. Gently place another sheet of pastry on top and brush with butter. Repeat this process until all 5 sheets are used. Do not brush butter over the top sheet of pastry.

Use a 10cm wide circular cutter or the rim of a glass to cut 10 rounds from the prepared dough.

FILL: Take one round at a time and spoon a tablespoon of ricotta filling into the centre. Fold the circle in half over the filling and pinch the ends together. Flatten the bottom on the work surface and transfer to a lined baking sheet. Repeat this process with the remaining dough rounds.

BAKE: Brush the formed pastizzi with the remaining melted butter. Place them in the preheated oven. Bake until the pastry turns a deep golden brown and the filling puffs up (about 10 minutes).

Remove from the oven and enjoy while warm. Serve as is or with a drizzling of hot honey.

P.S.: If you have any leftover pastry cut-offs, brush them with butter, sprinkle generously with cinnamon sugar and pop them in the air fryer or oven for a tasty snack!