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Easy Maltese Pastizzi
Malta's favourite savoury pastry — ricotta filling folded into thin rough puff pastry into diamond shapes, baked until properly golden and flaky.
Total time
55 min
Prep
30 min
Cook
25 min
Difficulty
medium
Cuisine
Maltese
vegetariansnack
Ingredients
1 batchrough puff pastry
2 cupsricotta filling
1egg wash
Instructions
1
Work the pastizzi dough into a rough oil pastry.
2
Roll it out thin enough to see your hand through before cutting it into rectangles.
3
Spoon the ricotta filling onto each rectangle and fold the pastry into the traditional pointed diamond shape, pinching the seams to seal.
4
Brush with egg wash and bake until the layered pastry puffs and turns deep golden, with a shatteringly crisp exterior around the soft ricotta centre.
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