Maltese Street Food: Pastizzi, Qassatat, Ftira and Sweet Snacks

Maltese snack food is not one kind of pastry. Pastizzi, qassatat, filled bread, and topped Gozitan ftira differ in dough, filling, and how they are eaten. This guide helps you recognise those differences and choose a recipe to make at home.

Pastizzi are everyday savoury snacks, while Imqaret are also found at village festas. Bakery counters, snack bars, and festa stalls are different settings; not everything in this collection is sold from a street cart or reserved for a festival.

What should I try first?

Use the pastizzi guide to compare ricotta and pea fillings, or the qassatat guide to learn the open, pleated shape. The ftira guide helps you choose between a filled bread lunch and a topped Gozitan bake.

If you are visiting Malta rather than cooking, the Food & Places guide to pastizzi in Rabat explains what to order and records practical details from a recent check of Is-Serkin / Crystal Palace.

For an assembly-only lunch, begin with Ħobż biż-Żejt. For your first filled pastry, compare the qassatat methods with the pastizzi methods before choosing: an open shortcrust shell and a flaky folded shell involve different handling. For something sweet, Imqaret requires frying as well as making a filling and dough.

Look at the filling rather than relying on an English nickname. Ricotta pastizzi are savoury, even if a menu calls them cheesecakes. Pea pastries are not sweet cakes. The recipes here keep the Maltese names and describe the ingredients so you can make an informed choice.

Put together a snack table

A small selection is easier to finish well: one pastry, one bread-based option, and a sweet may be enough. If you prefer a seated spread, add Bigilla with Maltese bread as an accompaniment, rather than treating dip as a handheld pastry.

For home entertaining, work backwards from when people will eat. A dough that needs rising and a filling that must cool cannot be started at the same moment you want to serve. Follow each recipe’s cooling, storage, and reheating advice, and keep hot frying oil away from a crowded serving area.

For more doughs and pies, explore baking and pastry. For seasonal gatherings, see festa and celebration food. If the names are new to you, start with Maltese food explained.