Maltese Festa and Celebration Food: Savouries and Seasonal Sweets

Explore Maltese food for gatherings and the festive calendar, from pastizzi and Imqaret to Carnival Prinjolata, Easter Figolli, and Christmas sweets.

Maltese celebrations do not all share the same menu. Village festas, family gatherings, Carnival, Easter, and Christmas each bring different associations. This guide separates food for sharing from the sweets tied to particular moments in the calendar.

For a gathering at home, start with one savoury pastry and one sweet, then scale the individual recipes to your guest numbers. Allow time for shaping small pastries: making many portions can take longer than the oven time suggests. A larger pie such as Timpana may be easier when you want a sit-down meal.

For seasonal baking, choose by occasion and technique. Figolli involve shaping and decorating, Prinjolata involves assembly, and the Christmas log sets without baking. Read the whole recipe before choosing a project with children or planning a busy celebration day.

For the November feast, read San Martin in Malta for the saint’s story, the borża and Baħrija’s celebrations.

Explore the history behind Maltese Lent and Easter food, or visit baking and pastry for more bread and savoury pie ideas. Our traditional recipe guide is a broader introduction to everyday Maltese cooking.

For a more focused plan, use the Christmas food guide or Easter food guide. Compare sweet cooking projects in desserts and sweets, or explore street food for smaller snacks.

Use the All Saints, All Souls, and Halloween collection for November bone biscuits and autumn food, then the Advent guide for warm snacks, small sweets, and preparing Christmas bakes in stages.

Qubbajt and almond-studded ħelwa

Hard almond-and-sesame Qubbajt and crumbly Ħelwa tat-Tork offer two familiar Maltese confectionery styles. Make a small batch, measure the syrup temperature and allow time for cooling before portioning.

Watercolour illustration of Maltese hard qubbajt with whole almonds and sesame in amber caramel.

Qubbajt (Maltese Almond and Sesame Brittle)

The hard style of Maltese qubbajt, with toasted whole almonds, sesame and a little cinnamon held in a crisp honey-and-sugar caramel.

Watercolour illustration of crumbly Maltese sesame ħelwa tat-Tork with whole toasted almonds.

Ħelwa tat-Tork (Maltese Sesame Halva with Almonds)

Crumbly Maltese sesame confection made with light tahini, cooked sugar syrup, vanilla and whole toasted almonds.

Cold bites for a Maltese party platter

Fill large green olives with a tuna-and-anchovy paste, and hard-boiled eggs with a creamy yolk mixture. Bajd Mimli have familiar paprika, ketchup, parsley or caper finishes. Prepare ahead and keep chilled until serving.

Watercolour illustration of large green Maltese olives stuffed with a tuna, anchovy and herb filling.

Żebbuġ Mimli (Maltese Stuffed Olives)

Large green olives filled with a savoury paste of tuna, anchovies, capers, garlic, bread and herbs for a Maltese sharing platter.

Watercolour illustration of Maltese party-style stuffed eggs with paprika, ketchup, parsley and capers.

Bajd Mimli (Maltese Party-Style Stuffed Eggs)

Hard-boiled eggs filled with creamy yolks, mayonnaise, mustard and wine vinegar, finished with paprika, parsley, ketchup or capers.

Savouries for a gathering

Small pastizzi and qassatat are easy to offer as individual portions, while Timpana can be sliced for a larger meal. Choose between ricotta, pea, and anchovy fillings according to your guests and the rest of the menu.

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

Pastizzi tal-Irkotta (Maltese Ricotta Pastries)

Maltese ricotta pastries made with a folded home pastry. A practical variation on the finely stretched and rolled bakery version.

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.

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

Qassatat tal-Piżelli (Maltese Pea Pies)

Make traditional Maltese qassatat with shortcrust pastry and a warmly spiced split-pea filling. A bakery-style recipe for 8–10 savoury pies.

Watercolour illustration of pleated Maltese pies with spinach, anchovies, olives and capers.

Qassatat tal-Inċova (Spinach and Anchovy Pies)

Bake Maltese qassatat with shortcrust pastry and a bold spinach, anchovy, caper, and olive filling. This traditional recipe makes 8–10 savoury pies.

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.

Sweet bites to share

Imqaret bring a crisp pastry shell and spiced date filling. Almond macaroons and ricotta-filled kannoli offer different textures for a sweet platter. Think about serving order: fried pastry and filled shells are best planned around when people will eat them.

Watercolour illustration of diamond-shaped fried date pastries with orange and warm spices.

Imqaret (Maltese Date Pastries)

Traditional Maltese fried date pastries scented with citrus, aniseed, and warm spice. Crisp outside, sticky and aromatic inside.

Watercolour illustration of Maltese almond macaroons topped with almonds and cherries.

Biskuttini tal-Lewż (Maltese Almond Macaroons)

Traditional Maltese almond macaroons with a crisp outside and chewy centre. Simple, fragrant, and often served for celebrations.

Watercolour illustration of Maltese village biscuits decorated with fine pastel pink, blue and white icing.

Biskuttini tar-Raħal (Maltese Village Biscuits)

Light Maltese village biscuits scented with aniseed, cloves, citrus and orange blossom, finished with fine lines of pastel icing.

Watercolour illustration of crisp cannoli tubes filled with ricotta, chocolate and candied citrus.

Kannoli Maltin (Maltese Cannoli)

Crisp pastry tubes filled with sweet ricotta, citrus zest, chocolate, and candied peel. A Maltese bakery favourite with Sicilian roots.

Carnival, Lent, and Easter

Prinjolata is the Carnival centrepiece; Kwareżimal belongs to Lent; Figolli mark Easter. St Joseph's Żeppoli have their own place in the spring calendar. These are distinct traditions, so choose the recipe for the occasion you want to celebrate.

Watercolour illustration of domed Maltese Carnival cake with meringue, pine nuts, cherries and chocolate.

Prinjolata (Maltese Carnival Cake)

A Maltese Carnival dome made from sponge, biscuits, nuts and buttercream, covered with Italian meringue, pine nuts, cherries and chocolate.

Watercolour illustration of honey-glazed Maltese Lenten almond biscuits with citrus and spices.

Kwareżimal (Maltese Lenten Biscuits)

Traditional Maltese Lenten biscuits made without eggs, butter, or dairy. Dense, aromatic, and rich with almonds, citrus, and warm spices.

Watercolour illustration of fried choux pastries filled with sweet ricotta and finished with honey and pistachios.

Żeppoli ta' San Ġużepp (Maltese St Joseph's Pastries)

Traditional Maltese St Joseph's pastries filled with sweet ricotta and finished with honey, nuts, or icing sugar.

Watercolour illustration of decorated Maltese Easter almond pastries topped with chocolate eggs.

Figolli (Maltese Easter Almond Pastries)

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.

Christmas sweets and coffee

The Maltese Christmas log is a no-bake biscuit and chocolate sweet. Qagħaq tal-Għasel have a treacle and spice filling and are enjoyed beyond Christmas too. Finish with Maltese coffee, or serve the sweets in small portions alongside it.

Watercolour illustration of Maltese chocolate biscuit Christmas log with nuts and candied fruit.

Tronchetto tal-Milied (Maltese Christmas Log)

A no-bake Maltese Christmas log made with crushed biscuits, nuts, chocolate, condensed milk, and candied fruit.

Watercolour illustration of Maltese pastry rings with dark treacle filling visible through small slashes.

Qagħaq tal-Għasel (Maltese Honey Rings)

Traditional Maltese honey rings filled with treacle, citrus, spices, and semolina. A fragrant festive sweet with a rich, sticky centre.

Watercolour illustration of small cups of Maltese spiced coffee with cloves and citrus peel.

Kafè Malti (Maltese Spiced Coffee)

Maltese spiced coffee with roasted chicory, cloves and aniseed, gently brewed in a pot with optional citrus peel.

November remembrance and autumn food

Għadam tal-Mejtin are almond-filled bone pastries associated with All Souls' Day. Savoury pumpkin pie is a suggested autumn meal to serve before a small sweet. The linked seasonal collection distinguishes remembrance traditions from Halloween menu ideas.

Watercolour illustration of white-iced Maltese bone-shaped pastries with a cut piece showing almond filling.

Għadam tal-Mejtin (Maltese Almond Bone Biscuits)

Bone-shaped Maltese sweet pastries with almond filling and white icing, associated with All Souls' Day and November remembrance.

Watercolour illustration of a golden pumpkin pie with a cut slice showing orange pumpkin, rice, tomato and black olives.

Torta tal-Qargħa Ħamra (Maltese Pumpkin and Rice Pie)

A savoury Maltese pumpkin pie with rice, tomato, black olives, and mint enclosed in golden shortcrust pastry. A filling autumn bake to share.

San Martin in autumn

Choose glazed aniseed buns or a fruit-and-nut cake for the November feast of St Martin. Nuts, dried figs and seasonal fruit also belong in the traditional borża ta' San Martin.

Watercolour illustration of glazed St Martin sweet buns with sesame, liquorice sweets, walnuts and dried figs.

Ħobża ta' San Martin (St Martin's Sweet Buns)

Soft Maltese aniseed buns with a sugar glaze, sesame and an optional liquorice sweet, baked for the November feast of St Martin.

Watercolour illustration of St Martin fruit and nut cake with a cut slice showing dates, figs and nuts.

Torta ta' San Martin (Maltese Fruit and Nut Cake)

A dense Maltese November cake packed with dates, dried figs, walnuts, hazelnuts and almonds. This version has no pastry crust.

Small treats before Christmas

Roasted chestnuts are a warm snack for an evening visit; chocolate-coated homemade baci set in the fridge. Both fit a small Advent table alongside coffee, without needing a full celebration meal.

Watercolour illustration of roasted chestnuts with split brown shells and peeled golden chestnuts in a terracotta bowl.

Qastan Mixwi (Roasted Chestnuts)

Fresh chestnuts roasted until tender, with split shells and a gently sweet centre. A simple warm snack for autumn evenings and Advent gatherings.

Watercolour illustration of dark chocolate-coated hazelnut baci with a cut piece showing biscuit and nut filling.

Homemade Baci (Chocolate and Hazelnut Sweets)

Small chocolate-coated hazelnut sweets with a biscuit-and-cocoa centre. An oven-free treat for Advent visits, Christmas platters, or homemade gifts.

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