Bread & pastries / RICETTI
Maltese ricotta qassatat
Open-topped pastry parcels of ricotta and parsley.
◷ 100 min / 8 servings
Method
- Rub butter into flour and salt. Add water to make a firm dough and rest 30 minutes.
- Mix ricotta with 1 egg, cheese, parsley and pepper.
- Roll dough and cut 8 circles, 15 cm across. Fill and pleat the edges upwards, leaving the centres open.
- Brush with remaining egg and bake 30–35 minutes at 190°C, or 170°C fan, until golden and set.
✳ From the kitchen
Press pleats firmly so the pastries hold their shape.
Tradition reference
Simon Bajada · Maltese qassatat and regional fillings ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.