Maltese PASTIZZI Recipe With Ricotta Filling

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine provides a healthier fat alternative.

peas

🥗Healthier: edamame

💰Cheaper: canned peas

Edamame is a nutritious alternative with similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still being versatile.

Make the filling by mixing ricotta cheese with 1 egg yolk until combined and no streaks remain.

Season the mixture with salt and pepper and set aside.

Lay one sheet of phyllo dough on a clean work surface and keep remaining dough covered with a damp tea towel.

Brush melted butter generously over the phyllo sheet.

Layer another sheet of phyllo on top and brush with butter again. Repeat until you have six sheets.

Do not brush the top sheet with butter.

Use a 10 cm circular cutter to punch out rounds of dough.

Spoon about 1 tablespoon of filling into the center of each round.

Fold the dough around the filling and pinch the ends to seal.

Place the pastizzi on a parchment-lined baking sheet and brush with remaining melted butter.

Bake in a preheated oven at 220°C (450°F) for 10 to 12 minutes until golden brown and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens