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 RICOTTA FILLING
These small pastries are a staple in Maltese cuisine and are easy to make using store-bought filo dough!
Provided by Maggie Turansky
Categories Pastry
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 220°C/425°F
- In a small bowl, combine the ricotta and the egg. Mix until the egg is well incorporated. Season with salt and pepper. Set aside.
- Working one sheet at a time and keeping the remainder of the phyllo pastry covered under a damp tea towel, lay a sheet of pastry on a clean work surface and brush liberally with butter. Gently top with another sheet of pastry, brush with butter and repeat until all 6 sheets have been used. Do not brush butter over the top sheet of pastry.
- Using a 10cm/4in wide circular cutter, cut 10 circles out of the prepared dough.
- Working one circle at a time, spoon a tablespoon of ricotta filling into the centre of the circle. Fold the circle in half over the filling and pinch the ends together. Flatten the bottom on the work surface and transfer to a parchment-lined baking sheet. Repeat with the remaining dough circles.
- Brush the formed pastizzi with remaining melted butter and then transfer to the oven. Bake for about 10 minutes, or until the pastry is a deep golden brown and the filling is puffed. Allow to cool for 5 minutes before eating.
Nutrition Facts : Calories 256 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 65 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 227 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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