Best Cheese Pastizzi Recipes

Cheese Pastizzi image

Provided by Vicki Butts (lazyme) @lazyme5909

Number Of Ingredients 7

1 - egg, lightly beaten
1 1/2 cup(s) ricotta cheese
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
2 17.3-oz package(s) frozen puff pastry sheets, thawed
- coarse salt, optional
- freshly ground black pepper, optional

Steps:

Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper; set aside. In a medium bowl, combine egg, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
On a lightly floured surface, roll each pastry sheet into a 10-inch square. Cut each sheet into six 3 1/2-inch rounds.
Place 1 tablespoon of the cheese mixture in center of each round. Bring up two opposite edges of dough over filling and pinch to seal. Place pastries, sealed sides up, on the prepared baking sheet.
Bake for 20 to 25 minutes or until golden brown. Serve warm. If desired, sprinkle with coarse salt and freshly ground pepper.
Make-Ahead Directions: Prepare as directed; cool completely. Place pastries in a single layer in an airtight container; cover. Freeze for up to 1 month. To serve, preheat oven to 350 degrees F. Place frozen pastries on a large baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until heated through.

Three Cheese Pastizzi image

Provided by ImPat

Categories Cheese

Time 35m

Yield 20 pastizzis, 20 serving(s)

Number Of Ingredients 6

300 g ricotta cheese (fresh)
2/3 cup mozzarella cheese (coarsely grated)
1/2 cup parmesan cheese (finely grated)
salt and pepper (to taste)
2 eggs (lightly beaten)
4 sheets frozen puff pastry (partially thawed)

Steps:

Place ricotta in a bowl andusing a fork mash until almost smooth and then add mozzarella and parmesan and season with salt and pepper, stir to combine and then add half the egg and stir again to combine.
Preheat oven to 22oC (200C fan forced).
Line 2 baking trays with baking paper.
Using a 10cm round cutter, cut 5 rounds from each pastry sheet and brush edge of round with egg.
Spoon 1 level tablespoon of mixture onto centre of each round and spread to a 5cm log and then fold up 2 sides of pastry to enclose the log and pinch to seal and twist end to form points.
Place of prepared trays and brush with remaining egg.
Bake for 20 to 25 minutes or until golden and puffed.
Stand for 4 minutes before serving.
TO FREEZE - place uncooked pastizzi on a baking tray lined with baking paper and freeze for 2 to 3 hours or until firm and then transfer to a large snaplock bag, expel air from bag and freeze for up to 1 month.
TO REHEAT - preheat oven to 220C (200C fan forced). Line 2 baking trays with baking paper and place frozen pastizzi on prepared trays and bake for 25 minutes or until golden and heated through.

Nutrition Facts : Calories 325.9, Fat 22.7, SaturatedFat 7.1, Cholesterol 31.4, Sodium 203.7, Carbohydrate 22.8, Fiber 0.7, Sugar 0.5, Protein 7.7

Pastizzi tal-irkotta (3 cheese) image

Provided by Lori Loucas @jostlori

Number Of Ingredients 5

12 ounce(s) fresh ricotta cheese
2/3 cup(s) mozarella cheese, grated
1/2 cup(s) parmesan cheese, freshly grated
2 - eggs, lightly beaten
4 sheet(s) frozen puff pastry, partially thawed

Steps:

Place ricotta in a bowl. Using a fork, mash until almost smooth. Add mozzarella and parmesan. Season with salt and pepper. Stir to combine. Add half the egg. Stir to combine.
Preheat oven to 400 F. Line 2 baking trays with parchment paper.
Using a 4 inch (10cm) round cutter, cut 5 rounds from each pastry sheet. Brush edge of rounds with some of the beaten egg.
Spoon 1 level tablespoon mixture onto center of each round. Shape into 2 inch (5cm) log. Fold up 2 sides of pastry to enclose log. Pinch to seal. Twist ends to form points. Place on prepared trays. Brush with remaining egg.
Bake for 20 to 25 minutes or until golden and puffed up. Let stand for 4 minutes before serving.