Pastizzi are one of my favorite traditional snacks. Flaky puff pastry filled with either pea or ricotta.

The best ones I’ve had were from a little shop in Rabbat called Crystal Palace Tea & Coffee bar.  It is an iconic shop in Malta.

Great Pastizzi are hard to find in Australia. I thought they would be really hard to make and although there is room for improvement, I am pretty happy with how my first batch turned out!

lots of pastizzi

Ingredients for Pastizzi

  • 500 grams of flour
  • 1 tsp of salt
  • 180 grams of softened butter
  • Chilled Water
  • 1 quantity of filling. See ricotta filling recipe.

Step 1

  • Sift flour and salt together in a bowl and make a well in the centre.
  • Add small amounts of the chilled water and mix until the dough is soft but not sticky.
  • Turn out on a lightly floured surface and knead until it all comes together consistently.

Step 2

  • Lightly oil your surface and roll out your dough as thin as possible . You also want to roll it out long as you can and not too wide. This will ensure that your pastry becomes really flaky.  
  • Smear the softened butter evenly over the dough.

I spread butter

Step 3

  • Starting from the end closest to you, stretch and roll the dough upwards.

I stretch close up

Step 4

  • Continue to stretch and roll the dough. 
  • If the dough gets long and thin at the sides, just fold it into the middle and keep rolling. This will just end up creating more layers in the pastry.

I Keep Rolling Dough

Step 5

  • Once you have finished rolling it, place it on a plate, cover it with glad wrap and leave it in the fridge for 24 hours.

I dough on plate

Step 6

  • After 24 hours, place dough on a lightly floured surface and cut into thick slices about 2 cm wide.

I sectioned dough

Step 7

  • Stretch the outer edges of each section until you have an oval shape.
  • Try not to press down on the dough as it inhibits it becoming flaky.

I stretching section

Step 8

  • Place dough in the palm of your hand and fill with your chosen filling.
  • Stretch the sides out.

I fill dough

Step 9

  • Press sides together all the way around.
  • Pinch the ends flat and gently push inwards to shape the Pastizzi.

I press ends

Step 10

  • Bake on a baking paper lined tray at 220 until golden brown. Mine took about 20 minutes.

5 pastizzi

Ricotta Recipe

  • 300 grams of Ricotta
  • 3 Eggs
  • Generous amount of salt and pepper to taste

Mash all ingredients together until really well mixed.

Note: I added a few handfuls of fresh chopped parsley to mine, but this isn’t a traditional addition for Pastizzi.

If you want to know more about Crystal Palace Tea & Coffee house:


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3 thoughts on “Pastizzi

  1. Ernest Risiott April 4, 2013 at 8:20 am Reply

    You should try using crushed fresh Garlic (To Taste) in the ricotta, everyone who has tried it loved it! Just remember not to over power it with Garlic, try a table spoon in 300 grms & go from there.

  2. Irene Orfanos April 4, 2013 at 6:04 pm Reply

    This looks like a very good recipe, I would like to try it.

    • Lisa Parnis April 6, 2013 at 3:14 am Reply

      Hi Irene, I hope you do try it. Enjoy your Pastizzi! Nunna’s Kitchen

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