Maltese Baking and Pastry: Bread, Pastizzi, Pies and Sweets

Explore Maltese bread, ricotta and pea pastizzi, qassatat, savoury pies, and sweet pastries, with guidance on choosing your next baking project.

The Maltese bakery offers several kinds of cooking project: a loaf with a crisp crust, small pastries to eat warm, a pie to share, or a box of sweets. This collection helps you choose by dough and filling rather than treating every pastry as the same task.

For a first attempt, choose a recipe whose timing fits your day. Yeasted bread needs rising time, flaky pastry benefits from careful handling, and filled pies need a filling that is ready before assembly. Measure ingredients before you begin and follow the resting times in the individual recipe.

Torta tal-Irkotta in this collection is a savoury ricotta pie. If you want something sweet, head to the biscuit and pastry group below. For the occasions associated with Figolli, Kwareżimal, and other sweets, see Maltese celebration food. Pies also fit into our Sunday lunch guide.

Bread and Gozitan ftira

Ħobż Malti is a crusty loaf for slicing, dipping, and filling. Ftira Għawdxija is a topped Gozitan bake with potatoes, tomatoes, and savoury additions. Both need time for the dough to rise, so read the full method before planning when to eat.

Watercolour illustration of a crusty round Maltese loaf with slices showing its airy crumb.

Ħobż Malti (Maltese Bread)

Traditional Maltese crusty bread with a dark crisp crust and soft open crumb. Essential for soups, dips, and ħobż biż-żejt.

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Watercolour illustration of Gozitan flatbread topped with potatoes, tomatoes, olives and anchovies.

Ftira Għawdxija (Gozitan Potato Flatbread)

A rustic Gozitan ftira topped with potatoes, tomatoes, onion, olives, capers, and anchovies or tuna. Simple, savoury, and deeply satisfying.

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Pastizzi and qassatat

Pastizzi use flaky pastry around ricotta or pea filling; qassatat are open-topped pastries shaped around their filling. Choose the pea version to compare the two styles, or try anchovy qassatat for a salty, savoury variation.

Watercolour illustration of golden boat-shaped pastizzi filled with savoury white ricotta.

Pastizzi tal-Irkotta (Maltese Ricotta Pastries)

Malta's beloved flaky pastries filled with seasoned ricotta. Crisp, golden, and best eaten warm from the oven.

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Watercolour illustration of golden boat-shaped pastizzi with spiced split-pea filling.

Pastizzi tal-Piżelli (Maltese Pea Pastries)

Classic Maltese flaky pastries filled with spiced mushy peas. Crisp, savoury, and a favourite from every pastizzeria.

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Watercolour illustration of round pleated Maltese pea pies with an open top.

Qassatat tal-Piżelli (Maltese Pea Pies)

Traditional Maltese open savoury pastries filled with spiced mushy peas. Hearty, inexpensive, and perfect warm from the bakery.

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Watercolour illustration of pleated anchovy pies with tomato, olives and capers.

Qassatat tal-Inċova (Anchovy Pies)

Maltese savoury pies filled with anchovies, tomato, capers, and olives. A salty, tangy fish-filled alternative to pea qassatat.

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Pies for sharing

These larger pies make a meal at the table. Ricotta gives a softer filling, meat pie is hearty, and lampuki pie combines fish with vegetables and sharp capers. Timpana wraps baked macaroni in pastry for a particularly substantial centrepiece.

Watercolour illustration of savoury ricotta pie with a white cheese and parsley filling.

Torta tal-Irkotta (Maltese Ricotta Pie)

A traditional Maltese savoury ricotta pie with eggs, parsley, and cheese in golden shortcrust pastry. Simple, comforting, and excellent warm or cold.

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Watercolour illustration of Maltese meat pie with a cut slice showing beef, peas and tomato.

Torta tal-Laħam (Maltese Meat Pie)

A traditional Maltese meat pie filled with minced beef, peas, tomato, herbs, and flaky pastry. Hearty and perfect for family meals.

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Watercolour illustration of a sliced lampuki pie filled with fish, spinach, olives and tomato.

Torta tal-Lampuki (Maltese Fish Pie)

A beloved Maltese autumn fish pie with lampuki (dolphinfish), spinach, olives, capers, and pine nuts wrapped in flaky pastry.

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Watercolour illustration of golden macaroni pie with a cut wedge showing pasta and beef sauce.

Timpana (Maltese Baked Macaroni Pie)

A classic Maltese baked macaroni pie with rich meat sauce, eggs, and cheese wrapped in golden pastry. A true Sunday and festa favourite.

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Sweet pastry and biscuits

Figolli and Kwareżimal introduce almond-based Easter and Lenten baking. Try treacle-filled rings or sesame rings for a different flavour. Imqaret are fried rather than baked, but belong here as another useful filled-pastry technique to explore.