Three-cheese pastizzi
Three-cheese pastizzi are tasty Maltese pastries filled with ricotta, mozzarella, and parmesan cheeses, all encased in flaky puff pastry. Perfect as appetizers or snacks, these bite-sized treats offer a delightful blend of creamy and savory flavors.
Cook time 25 min
Prep time 20 min
Ingredients:
1 cup ricotta cheese1/3 cup mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
4 sheets puff pastry
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.
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!
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!
Three-cheese pastizzi FAQ:
Bake the pastizzi in a preheated oven at 375°F (190°C) for 20–25 minutes, or until they are puffed and golden brown. Keep an eye on them to prevent over-browning.
The pastizzi are done when they are puffed up and have a golden-brown color on top. You can also check that the pastry feels firm to the touch.
If you don't have ricotta cheese, you can use cottage cheese or cream cheese as a substitute. Just ensure to blend them until smooth for a similar creamy texture.
Store any leftover pastizzi in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) until warmed through.
Yes, you can freeze assembled pastizzi before baking. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
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.
Nutrition per serving
42 ServingsCalories 150kcal
Protein 3.18g
Carbohydrates 11g
Fiber 0.36g
Sugar 0.21g
Fat 10g