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!
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.
- 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.
- 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.
- Starting from the end closest to you, stretch and roll the dough upwards.
- 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.
- 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.
- After 24 hours, place dough on a lightly floured surface and cut into thick slices about 2 cm wide.
- 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.
- Place dough in the palm of your hand and fill with your chosen filling.
- Stretch the sides out.
- Press sides together all the way around.
- Pinch the ends flat and gently push inwards to shape the Pastizzi.
- Bake on a baking paper lined tray at 220 until golden brown. Mine took about 20 minutes.
- 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: