Sweets / RICETTI
Maltese sweet ricotta pastry roll
A pastry roll with sweet ricotta, sponge and citrus.
◷ 90 min / 8 servings
Method
- Mix ricotta with sugar, 1 egg, candied peel and lemon zest.
- Roll pastry into a 35 × 30 cm rectangle. Scatter cake crumbs, leaving 2 cm borders.
- Spread filling and roll carefully; seal ends and put seam-side down on a lined tray.
- Brush with remaining egg and bake 35–40 minutes at 190°C, or 170°C fan. Cool and dust with icing sugar.
✳ From the kitchen
Sponge absorbs some ricotta moisture. Refrigerate after cooling.
Tradition reference
Gululu · Traditional Maltese desserts ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.