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Homemade Maltese Pastizzi with Ricotta

Maltese Pastizzi with Ricotta Filling

These small pastries are a staple in Maltese cuisine and are easy to make using store-bought filo dough!
4.6 from 38 votes
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Servings 10
Prep Time 20 minutes
Total Time 30 minutes

Ingredients
 

  • 200 g (¾ cup) whole milk ricotta
  • 1 egg
  • 50 g (4 tbsp) unsalted butter melted
  • 6 sheets phyllo pastry

Instructions
 

  • Preheat oven to 220°C/425°F. In a small bowl, combine the ricotta and the egg. Mix until the egg is well incorporated. Season with salt and pepper. Set aside.
    Ricotta filling for pastizzi
  • Working one sheet at a time and keeping the remainder of the phyllo pastry covered under a damp tea towel, lay a sheet of pastry on a clean work surface and brush liberally with butter. Gently top with another sheet of pastry, brush with butter and repeat until all 6 sheets have been used. Do not brush butter over the top sheet of pastry.
    Layering the phyllo dough
  • Using a 10cm/4in wide circular cutter, cut 10 circles out of the prepared dough.
    Cutting out circles from the dough
  • Working one circle at a time, spoon a tablespoon of ricotta filling into the centre of the circle. Fold the circle in half over the filling and pinch the ends together. Flatten the bottom on the work surface and transfer to a parchment-lined baking sheet. Repeat with the remaining dough circles.
    Forming the pastizzi
  • Brush the formed pastizzi with the remaining melted butter and then transfer to the oven. Bake for about 10 minutes, or until the pastry is a deep golden brown and the filling is puffed. Allow to cool for at least 5 minutes before eating.
    Homemade Maltese Pastizzi with Ricotta

Video

Notes

Make Ahead
The ricotta filling can be made up to 24 hours in advance. Store in an airtight container in the fridge.
Pastizzi are best eaten on the day they're made, ideally within a few hours of baking. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a 180°C/350°F oven for 8–10 minutes to restore some crispness.
Unbaked pastizzi can be frozen on a parchment-lined baking tray until solid. Transfer to an airtight container or freezer bag and freeze for up to 3 months. Bake directly from frozen as directed in the recipe, adding a minute or two longer to the bake time.

Nutrition

Calories: 111kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 79mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 238IU | Calcium: 46mg | Iron: 1mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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