Galletti (Maltese Water Crackers)
Thin, crisp Maltese crackers made with flour, semolina and yeast. Roll them finely and prick the dough for a light snack with dips.
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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.
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 RecipeQagħaq tal-Ġulġlien (Maltese Sesame Biscuits)
Crisp Maltese sesame ring biscuits with aniseed, citrus and a little clove, made with biscuit dough rather than yeast.
View RecipeQassatat 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.
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 RecipeSfineġ tal-Inċova (Maltese Anchovy Fritters)
Small Maltese yeast-dough fritters with an anchovy centre, fried until golden. A savoury snack associated with Lent and Holy Week.
View RecipeQastan 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.
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.
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