World Cuisines

Pastizzi

Malta

Malta's diamond pastries: brittle, blistered pastry diamonds filled with ricotta (or mashy peas) — eaten hot from every pastizzeria for a few cents. Ingredients: flour, water, salt, oil and lard/shortening (for the thousand-layer fold); filling: ricotta with parsley and egg, or curried mushy peas.

What it is

Malta's diamond pastries: brittle, blistered pastry diamonds filled with ricotta (or mashy peas) — eaten hot from every pastizzeria for a few cents. Ingredients: flour, water, salt, oil and lard/shortening (for the thousand-layer fold); filling: ricotta with parsley and egg, or curried mushy peas. Recipe: 1) Make a soft dough; roll and fold with fat many times. 2) Cut circles; fill. 3) Pinch into the diamond shape with the seam on top. 4) Bake at high heat until blistered and crisp. Serve: hot, with tea in a glass (the Maltese way) at mid-morning. Flavor: shattering pastry, creamy ricotta. History: pastizzi descend from Ottoman-Mediterranean börek currents; the pastizzeria is Malta's democratic clubhouse. See also: Fenkata, Imqaret.

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