A traditional savory pastry from Malta resembling empanadas or calzones, pastizzi are an incredibly popular Maltese food and for good reason: they’re delicious. They have the flaky, doughy outside and the flavorful filling—traditionally ricotta or curried peas—that people just seem to gravitate towards. In this article, we’ll show you how to make ricotta pastizzi.
- 3 cups all-purpose flour
- 1 cup water
- 2 tablespoons oil
Mix oil, salt, flour, and water (it should be ice cold) into an elastic dough. Let sit for 15 minutes and then 30 more minutes in the fridge.
Stretch your dough into a long, very thin rectangle. Roll the dough tightly into a rope and coil it into a spiral. Freeze while you work on the filling.
Mix 4 cups of ricotta with parmesan cheese, shredded mozzarella, and a sprinkle of parsley, salt, and pepper.
Cut a slice of dough and roll it out into a circle. Place a dollop of filling in the center and fold over, sealing the edge. Repeat until you’ve used up all the dough and/or filling.
Bake pastizzi at 350 degrees for 20 minutes, until golden brown.