Bread & pastries / RICETTI
Gozitan Easter cheese pastries
Gozitan Easter pastries with dried cheeselets, eggs and pepper.
◷ 180 min / 8 servings
Method
- Knead flour, yeast, water, butter and salt for 8 minutes. Cover and rise for 1 hour.
- Mix cheeselets with 3 eggs and pepper to make a thick filling.
- Divide dough into 8, roll into circles and fill. Pleat edges upwards, leaving centres open.
- Rise 30 minutes. Brush with remaining egg and bake 25–30 minutes at 190°C, or 170°C fan, until filling is set.
✳ From the kitchen
Dried cheeselets give a stronger flavour than ricotta.
Tradition reference
Maltese Lenten and Easter food traditions · March 2012 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.