Bread & pastries / RICETTI
Maltese cheese-filled yeast fritters
Yeast-dough fritters with a fresh-cheese centre.
◷ 135 min / 12 servings
Method
- Mix flour, yeast, water, salt and sugar into soft dough. Beat with a spoon for 3 minutes.
- Cover and rise 60–75 minutes. Cut cheeselets into 12 pieces.
- With oiled hands, enclose a piece of cheese in each dough portion, sealing fully.
- Fry at 170°C in batches 5–6 minutes, turning until golden and cooked inside.
✳ From the kitchen
Cheese is a documented Imnarja sfineġ filling; these differ from sweet St Joseph’s choux puffs.
Tradition reference
Government of Malta · Imnarja food preparations, 2026 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.