Pastizzi tal-Irkotta (Ricotta Pastizzi)
Malta's beloved flaky pastries filled with seasoned ricotta. Crisp, golden, and best eaten warm from the oven.
Ingredients
- Pastry
- 500g plain flour
- 1 tsp salt
- 250-300ml cold water
- 200g margarine or butter, softened
- 2 tbsp vegetable oil, for stretching
- Filling
- 500g ricotta, well drained
- 1 egg
- 2 tbsp grated Parmesan or mature cheese (optional)
- Small pinch salt
- Black pepper to taste
Instructions
- Make the dough: Mix the flour and salt in a large bowl. Add the cold water gradually and knead for 8-10 minutes until smooth, elastic, and only slightly tacky. Cover and rest for 20 minutes.
- Stretch and fatten the pastry: Lightly oil the work surface. Roll or stretch the dough into a thin rectangle, spreading softened margarine or butter over the surface. Fold into thirds, rest for 15 minutes, then repeat the rolling, spreading, and folding once or twice more. Chill until firm enough to handle.
- Prepare the filling: Mix the drained ricotta with the egg, cheese if using, salt, and black pepper. The filling should be thick, not runny.
- Shape the pastizzi: Preheat the oven to 220°C (fan 200°C). Roll the pastry thinly and cut into squares or ovals. Place a spoonful of ricotta filling in the centre of each piece, then fold and pinch the edges to form the traditional boat shape.
- Bake: Place the pastizzi on a lined baking tray and bake for 20-25 minutes until deeply golden and crisp. Serve warm.
Pastizzi tal-Irkotta are Malta’s most famous bakery snack: crisp, flaky pastries filled with soft ricotta. They are eaten for breakfast, as a quick lunch, after a night out, or with a strong cup of tea.
Serving Suggestions
- Serve warm, when the pastry is crispest
- Pair with tea, coffee, or a cold soft drink
- Add a small salad for a light lunch
- Reheat in a hot oven rather than a microwave
Traditional Notes & Tips
- The ricotta must be well drained or the pastry will become soggy
- Maltese pastizzeriji use a very stretchy laminated dough; homemade versions are still delicious with careful folding
- The outside should be golden and crisp, with a soft centre
- Some families add a little grated cheese for a sharper filling
- Eat them the same day if possible