Three-cheese pastizzi
Indulge in the crispy, savory delight of homemade three-cheese pastizzi! Crafted with a mouthwatering blend of ricotta, mozzarella, and parmesan cheeses, encased in flaky puff pastry. Perfect for any occasion!
- 07 Jun 2025
- Cook time 25 min
- Prep time 20 min
- 42 Servings
- 5 Ingredients
Three-cheese pastizzi is a delicious, savory pastry filled with a blend of ricotta, mozzarella, and parmesan cheeses. This delightful treat hails from Malta and is perfect for enjoying as an appetizer, snack, or part of a larger meal. The flaky puff pastry combined with the creamy, cheesy filling makes for a scrumptious dish that is sure to impress your family and guests.
Ingredients:
Instructions:
- In a large mixing bowl, combine 1 cup ricotta cheese, 1/3 cup shredded mozzarella cheese, and 1/2 cup grated Parmesan cheese.
- Crack one egg into the bowl and mix thoroughly until all the cheeses are well incorporated and the mixture is smooth.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface to about 1/8-inch thick if they are not pre-rolled.
- Cut each sheet into quarters or desired shape, ensuring you have equal-sized pieces.
- Spoon about 1-2 tablespoons of the cheese filling onto the center of each puff pastry piece.
- Fold the pastry over the filling to form a triangle or desired shape, ensuring the edges are sealed. You can press the edges together with a fork to crimp and seal them securely.
- Arrange the filled pastizzi on the prepared baking sheet, spacing them about 1-2 inches apart.
- Beat the second egg in a small bowl.
- Brush the tops of the pastizzi with the beaten egg. This will give them a golden-brown finish when baked.
- Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the pastizzi are puffed and golden brown.
- Keep an eye on them to ensure they do not over-brown.
- Remove from the oven and let them cool slightly on a wire rack.
- Serve warm and enjoy!
Tips:
- Use good quality, full-fat ricotta cheese for the best flavor and texture in your filling.
- Make sure to thaw your puff pastry sheets in the refrigerator before using them to make handling easier.
- To prevent the filling from leaking out during baking, make sure the edges of the puff pastry are well-sealed.
- For an extra crispy texture, brush the tops of the pastizzi with a little beaten egg before baking.
- Allow the pastizzi to cool slightly after baking to let the filling set, making them easier to handle and enjoy.
Creating Three-cheese pastizzi is an excellent way to explore Maltese cuisine and enjoy a delectable combination of flavors and textures. By following this recipe and incorporating these tips, you'll be able to craft a batch of mouth-watering pastizzi that are sure to be a hit at any gathering. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 33 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 3.18g | 2% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 0.36g | 1% |
| Sugar 0.21g | 0% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.89g | 6% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 13ug | 1% |
| Choline 11mg | 2% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.91mg | 6% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 3.96ug | 3% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.69mg | 6% |
| Magnesium, Mg 5mg | 1% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 27mg | 1% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.30mg | 3% |
| Water | |
| Water 8g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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