# Maltese Baking and Pastry: Bread, Pastizzi, Pies and Sweets Source: https://www.malteserecipes.com/collections/maltese-baking-and-pastry/ 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](/collections/maltese-festa-and-celebration-food/). Pies also fit into our [Sunday lunch guide](/collections/maltese-sunday-lunch/). ## 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. - [Ħobż Malti (Maltese Bread)](https://www.malteserecipes.com/recipes/hobz-malti/): Traditional Maltese crusty bread with a dark crisp crust and soft open crumb. Essential for soups, dips, and ħobż biż-żejt. - [Ftira Għawdxija (Gozitan Potato Flatbread)](https://www.malteserecipes.com/recipes/ftira-ghawdxija/): A rustic Gozitan ftira topped with potatoes, tomatoes, onion, olives, capers, and anchovies or tuna. Simple, savoury, and deeply satisfying. ## 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. - [Pastizzi tal-Irkotta (Maltese Ricotta Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/): Malta's beloved flaky pastries filled with seasoned ricotta. Crisp, golden, and best eaten warm from the oven. - [Pastizzi tal-Piżelli (Maltese Pea Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/): Classic Maltese flaky pastries filled with spiced mushy peas. Crisp, savoury, and a favourite from every pastizzeria. - [Qassatat tal-Piżelli (Maltese Pea Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/): Traditional Maltese open savoury pastries filled with spiced mushy peas. Hearty, inexpensive, and perfect warm from the bakery. - [Qassatat tal-Inċova (Anchovy Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-incova/): Maltese savoury pies filled with anchovies, tomato, capers, and olives. A salty, tangy fish-filled alternative to pea qassatat. ## 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. - [Torta tal-Irkotta (Maltese Ricotta Pie)](https://www.malteserecipes.com/recipes/torta-tal-irkotta/): A traditional Maltese savoury ricotta pie with eggs, parsley, and cheese in golden shortcrust pastry. Simple, comforting, and excellent warm or cold. - [Torta tal-Laħam (Maltese Meat Pie)](https://www.malteserecipes.com/recipes/torta-tal-laham/): A traditional Maltese meat pie filled with minced beef, peas, tomato, herbs, and flaky pastry. Hearty and perfect for family meals. - [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): A beloved Maltese autumn fish pie with lampuki (dolphinfish), spinach, olives, capers, and pine nuts wrapped in flaky pastry. - [Timpana (Maltese Baked Macaroni Pie)](https://www.malteserecipes.com/recipes/timpana/): A classic Maltese baked macaroni pie with rich meat sauce, eggs, and cheese wrapped in golden pastry. A true Sunday and festa favourite. ## 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. - [Figolli (Maltese Easter Almond Pastries)](https://www.malteserecipes.com/recipes/figolli/): Malta's iconic Easter sweet - two layers of pastry filled with almond paste, baked and decorated with colourful icing and a chocolate egg on top. - [Kwareżimal (Maltese Lenten Biscuits)](https://www.malteserecipes.com/recipes/kwarezimal/): Traditional Maltese Lenten biscuits made without eggs, butter, or dairy. Dense, aromatic, and rich with almonds, citrus, and warm spices. - [Qagħaq tal-Għasel (Maltese Honey Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-ghasel/): Traditional Maltese honey rings filled with treacle, citrus, spices, and semolina. A fragrant festive sweet with a rich, sticky centre. - [Qagħaq tal-Ġulġlien (Maltese Sesame Rings)](https://www.malteserecipes.com/recipes/qaghaq-tal-gulglien/): Traditional Maltese sesame rings with a crisp crust, tender crumb, and fragrant aniseed. A simple bakery classic for tea or snacking. - [Imqaret (Maltese Date Pastries)](https://www.malteserecipes.com/recipes/imqaret/): Traditional Maltese fried date pastries scented with citrus, aniseed, and warm spice. Crisp outside, sticky and aromatic inside.