Traditional Maltese Pastizzi (Ricotta-Filled)
Pastizzi are Malta’s most iconic street food — flaky, golden parcels of puff pastry filled with creamy ricotta or curried peas. Sold fresh from little bakeries and kiosks across the islands, they’re enjoyed any time of day, often with a strong coffee or glass of Kinnie. This version features the classic ricotta filling, easy to make at home and perfect for sharing a taste of Malta wherever you are.
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Servings: 6 servings
Calories: 424kcal
Ingredients
- 400 g puff pastry ready-rolled or homemade
- 200 g fresh ricotta cheese
- 1 egg yolk optional, for egg wash
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 200°C (390°F).
- In a bowl, mix the ricotta with salt and pepper to taste.
- Roll out the puff pastry and cut into 6 even squares or circles.
- Place a spoonful of ricotta mixture in the center of each piece.
- Fold the pastry into a half-moon (or diamond) shape and crimp the edges gently.
- Optionally brush with egg yolk for a golden finish.
- Place on a baking tray lined with parchment paper.
- Bake for 20–25 minutes, or until golden brown and crisp.
- Serve hot, preferably with a cup of tea or Maltese coffee.
Notes
For the pea version (pastizzi tal-piżelli), swap ricotta for a mashed curry-style pea filling.
You can freeze unbaked pastizzi and bake directly from frozen — just add 5 extra minutes to the cook time.
Serve with a simple tomato chutney or spicy Maltese ġbejniet for extra flair.
Nutrition
Calories: 424kcal | Carbohydrates: 30.3g | Protein: 8.1g | Fat: 29.1g