How to prepare pastizzi di Malta, a delicious street food made with crunchy puff pastry and a salty ricotta filling.
Countries you go … street food you find! The paztizz or rather the pastizzi are a special of Maltese cuisine and a real street food . If you have never been to Malta and have never heard of this typical product until now, you should know that pastizz is nothing more than a sort of calzone made with crumbly dough, in this case puff pastry and characterized by a delicious filling. .
Generally Maltese pastizzi are stuffed with ricotta and parsley but there are many variations to be consumed strictly hot . Among the most classic fillings there is no shortage of minced meat, cheeses and eggs.
Preparation of ricotta pastizzi
- First of all, dedicate yourself to the preparation of the filling: shell two eggs in a large bowl, beat them with the help of a fork then add the ricotta, salt, pepper and the washed and chopped parsley.
- Mix well and temporarily set aside.
- Unroll the puff pastry and with the help of a pastry cutter or a cup cut out many discs with a diameter of at least 10 cm.
- Beat the egg and brush the edges of each disk with it.
- Stuffed with a teaspoon of ricotta filling and close by joining the edges.
- Place the bundles on a baking sheet lined with parchment paper and brush them with the remaining beaten egg.
- Bake in a preheated oven at 200 ° C for 30 minutes .
- When cooked, remove from the oven and let it cool before serving.
Alternatively you can prepare thesardenaira of Sanremo .
Pastizzi can be kept for about 1-2 days in the refrigerator, inside a food container with a special lid. If necessary, just heat them quickly in the oven. We do not recommend freezing in the freezer.