Pastizzi
Diamond-shaped flaky pastries of ricotta or peas. ยท Malta
Diamond-shaped flaky pastries of ricotta or peas.
About Pastizzi
Flaky, buttery pastry is folded around a filling of ricotta or mushy peas and baked into a crisp, golden diamond. They are the cheap, beloved snack found in every Maltese pastizzeria.
๐๏ธ History & Culture
Pastizzi are a quintessential Maltese snack, with their origins rooted in the islands' culinary history, though the exact timeline is debated. They are closely tied to the Italian influence on Malta, particularly the use of ricotta, which mirrors the fillings found in Sicilian pastries. The flaky, diamond-shaped pastry is typically filled with either ricotta (pastizzi tal-irkotta) or a seasoned mushy pea mixture (pastizzi tal-piลผelli), and they are sold in dedicated pastizzerias across the islands.
Pastizzi hold deep cultural significance as an everyday, affordable food enjoyed by all Maltese, from workers to families. Regional variations are subtle, but the choice of filling often reflects personal or local preference, with ricotta being the classic and peas a popular alternative. While some trace the pastry to the Knights of St. John era, its modern form is a product of 20th-century Maltese bakeries, and its exact origin story remains uncertain.
๐ณ How to make Pastizzi
AI-assisted, not kitchen-testedMaltese Pastizzi (Ricotta & Pea)
Flaky, buttery diamonds stuffed with creamy ricotta or savoury mushy peas, baked until golden โ the beloved street snack of Malta.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 70 min
- Serves
- 12 pastizzi
- Difficulty
- Medium
Recipe ingredients
- 250 g (8ยพ oz) plain flour, plus extra for dusting
- 200 g (7 oz) cold butter, cut into 1 cm cubes
- salt, ยฝ
- 100 ml (3ยฝ fl oz) ice-cold water, or as needed
- 250 g (8ยพ oz) fresh ricotta, well drained
- 1 large egg yolk, for the ricotta filling
- salt, ยผ, or to taste
- black pepper, ยผ, freshly ground
- 200 g (7 oz) frozen peas, or mushy peas
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- salt, ยผ, or to taste
- black pepper, ยผ
- 1 large egg, beaten for egg wash
Steps
- 1 Make the pastry: In a large bowl, mix the flour and salt. Add the cold butter cubes and rub in with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces. Add the ice-cold water a little at a time, mixing with a table knife until the dough just comes together. Turn out onto a floured surface, shape into a rough rectangle, wrap in cling film, and chill for 30 minutes.
- 2 After chilling, roll the dough out on a lightly floured surface into a long rectangle (about 30 x 15 cm). Fold the top third down, then the bottom third up (like a business letter). Give the dough a quarter turn, roll out again to the same size, and repeat the folding. Do this 3 more times (4 total folds), wrapping and chilling for 15 minutes between each fold. After the last fold, wrap well and chill for at least 1 hour (or overnight).
- 3 While the pastry chills, make the ricotta filling: In a small bowl, mix the ricotta, egg yolk, salt, and pepper until smooth. Cover and refrigerate.
- 4 Make the pea filling: Heat the olive oil in a small pan over medium heat. Add the onion and garlic, sautรฉ for 3โ4 minutes until soft. Add the frozen peas and cook for 5 minutes, stirring occasionally. Remove from heat, mash the peas with a fork until a coarse paste forms. Season with salt and pepper. Let cool completely.
- 5 Preheat the oven to 200ยฐC (400ยฐF) / gas mark 6. Line a large baking sheet with parchment paper.
- 6 On a lightly floured surface, roll the chilled pastry to about 3 mm (โ inch) thick. Cut into 12 squares, each about 10 x 10 cm.
- 7 Working with one square at a time, place a heaped teaspoon of filling (either ricotta or pea) in the centre. Brush the edges with a little water. Fold the pastry over to form a triangle, pressing to seal. Then, to make the diamond shape: bring the two opposite corners (the two points of the triangle's base) together and pinch them firmly โ you should have a diamond or 'pastizz' shape. Alternatively, fold the square into a triangle and then press the two bottom corners together to form a small envelope. Place on the baking sheet, seam side down.
- 8 Repeat with the remaining squares, alternating fillings. Brush each pastizz with the beaten egg.
- 9 Bake for 20โ25 minutes, until the pastry is puffed and deep golden brown. If using a convection oven, rotate the tray halfway through.
- 10 Cool on a wire rack for 5 minutes before serving. These are best eaten warm, but they are also good at room temperature.
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Pastizzi โ frequently asked questions
What is Pastizzi?
Flaky, buttery pastry is folded around a filling of ricotta or mushy peas and baked into a crisp, golden diamond. They are the cheap, beloved snack found in every Maltese pastizzeria.
What is Pastizzi made of?
Pastizzi is made with flaky pastry, ricotta, mushy peas, egg and butter.
Where does Pastizzi come from?
Pastizzi comes from Malta, and is especially associated with Nationwide. Pastizzi are a quintessential Maltese snack, with their origins rooted in the islands' culinary history, though the exact timeline is debated.
Where can I eat Pastizzi?
A Maltese pastizzeria, eaten warm with a cup of tea.
How do you make Pastizzi?
Making Pastizzi at home takes about 45 minutes of prep and 25 minutes of cooking. The recipe on this page serves 12 pastizzi and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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