Bread & pastries / RICETTI
Maltese ricotta pastizzi
Fine layered pastry enclosing a simple ricotta filling.
◷ 250 min / 12 servings
Method
- Knead flour, water, salt and oil for 10 minutes. Oil and rest covered for 1 hour.
- Roll on an oiled surface and stretch gently into a very thin rectangle. Spread with fat and roll tightly into a long log.
- Chill covered for 1 hour. Mix ricotta with eggs and seasoning. Cut the log into 12 pieces.
- Press each piece from its cut face into a thin circle, allowing the layers to slide. Fill and pinch into a diamond with a small central opening.
- Bake on a tray 25–30 minutes at 220°C, or 200°C fan, until pastry is crisp and filling set.
✳ From the kitchen
Pastizzi pastry takes practice; layered rolled pastry is different from shortcrust.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.