Best Pastizzi Tal Irkotta 3 Cheese Recipes
THREE CHEESE PASTIZZI
This Maltese cheese lovers appertizer/snack is suitable for freezing (instructions to freeze and reheat at end of recipe), from Super Food Ideas. Please note our puff pastry sheets are approximately 22cm to 23cm square. You can also use fetta instead of parmesan.
Provided by ImPat
Categories Cheese
Time 35m
Yield 20 pastizzis, 20 serving(s)
Number Of Ingredients 6
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
MALTESE PASTIZZI (WITH HERBED RICOTTA FILLING)
Pastizzi are common snacks that are sold in many cafes in the quaint Mediterranean island of Malta. They're a favorite snack sold by street vendors and festival food stands in that region. The two most common fillings are a rich ricotta cheese blend and a curried pea filling. The ricotta filling is perhaps the most popular choice among tourists, so I thought I'd post a recipe for Ricotta-Filled Maltese Pastizzi. They're great as a quick snack or party appetizer. But you can have them anytime you wish. I hope you enjoy them!
Provided by Vickie Parks @Northwestgal
Categories Cheese Appetizers
Number Of Ingredients 9
Steps:
- Thaw puff pastry sheets.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and very lightly spray the parchment with nonstick cooking spray.
- In a bowl, mix together the ricotta, egg, garlic, parsley, oregano, parmesan, salt and pepper. If ricotta becomes mushy (too much liquid), place a paper towel over the top of the bowl and set bowl aside until ready to bake, to allow the paper towel to absorb some of the excess liquid.
- Once thawed, cut 3″ circles in each pastry sheet using a biscuit cutter (or an overturned glass would work OK). You'll need about 16 to 20 pastry circles, depending on the size of the cutter you use.
- Fill each pastry circle with a teaspoon of the ricotta mixture. Fold one side of the pastry circle toward the middle, then fold the other side over the filling. Pinch the two ends together to form a seal. Then pinch all sides to seal the filling inside the pastry shell. Don't worry too much if they're bumpy and unsightly, as they'll puff up and should form a nice shape during baking.
- Place the filled pastizzi on the lined baking sheet, and bake for 20 minutes or until the pastry is puffed and evenly browned. Cool slightly, and serve warm with a hot cup of tea or coffee. To reheat cooled pastizzi, heat for about 5 minutes in oven (350°F/ 180°C) or until heated throughout.
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