Pastizzi tal-Irkotta (Maltese Ricotta Pastries)
Crisp, flaky pastries with a peppery ricotta filling, the bakery snack Malta cannot live without.
- Time1 hr 40
- LevelHard
- Costabout £0.23 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour and salt in a bowl. Add the cold water and mix to a firm dough. Knead for 5 minutes until smooth, then rest, covered, for 20 minutes.
20 min - 2
Roll the dough out on a floured surface as thinly as you can, into a large rectangle. Spread the soft butter all over it, then roll it up tightly like a Swiss roll. Wrap and chill for 30 minutes.
30 min - 3
Mix the ricotta, egg, pepper and a pinch of salt. Heat the oven to 200°C (180°C fan).
- 4
Cut the roll into 12 slices. Stand each slice on its end and press down, then use your thumbs to flatten and stretch it into a circle about 10 cm across, so the spiral shows.
- 5
Put a heaped tablespoon of filling in the middle of each circle. Pinch the sides up and over into a football shape, leaving the top slightly open.
- 6
Place on a lined tray, brush with milk and bake for 25 minutes until deep golden. Eat warm.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.