Sweets / RICETTI
Gozitan sweet ricotta and raisin pastries
Sweet open-topped pastries with ricotta, raisins and cinnamon.
◷ 110 min / 8 servings
Method
- Rub butter into flour. Add sugar and enough water for firm dough. Chill 30 minutes.
- Mix ricotta with filling sugar, 1 egg, raisins, cinnamon and lemon zest.
- Roll 8 circles, 15 cm across. Fill and pleat edges upwards, leaving centres open.
- Brush with remaining egg and bake 30–35 minutes at 190°C, or 170°C fan. Cool and refrigerate.
✳ From the kitchen
This sweet variation is documented within Gozitan cheese traditions.
Tradition reference
MCCAA · Traditional Maltese and Gozitan cheeses and recipes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.