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.
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Qassatat tal-Inċova (Anchovy Pies)
Bake Maltese qassatat with shortcrust pastry and a bold anchovy, tomato, caper, and olive filling. This traditional recipe makes 8–10 savoury pies.
View RecipeQassatat 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.
View RecipeQassatat tal-Irkotta (Maltese Ricotta Pies)
Make 10 Maltese ricotta qassatat with shortcrust pastry, a savoury cheese filling, and an open pleated top. Includes shaping and troubleshooting advice.
View RecipeFigolli (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.
View RecipeImqaret (Maltese Date Pastries)
Traditional Maltese fried date pastries scented with citrus, aniseed, and warm spice. Crisp outside, sticky and aromatic inside.
View RecipeKannoli Maltin (Maltese Cannoli)
Crisp pastry tubes filled with sweet ricotta, citrus zest, chocolate, and candied peel. A Maltese bakery favourite with Sicilian roots.
View RecipePastizzi tal-Irkotta (Maltese Ricotta Pastries)
Malta's beloved flaky pastries filled with seasoned ricotta. Crisp, golden, and best eaten warm from the oven.
View RecipePastizzi tal-Piżelli (Maltese Pea Pastries)
Classic Maltese flaky pastries filled with spiced mushy peas. Crisp, savoury, and a favourite from every pastizzeria.
View RecipeÅ»eppoli ta' San Ä użepp (Maltese St Joseph's Pastries)
Traditional Maltese St Joseph's pastries filled with sweet ricotta and finished with honey, nuts, or icing sugar.
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