Name: Mini Ricotta Pastizzi Bites
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 24 bites
Cuisine: Maltese cuisine
Ingredients: 2 pcs puff pastry (sheets, thawed if frozen); 250 g ricotta cheese (full-fat); 2 tbsp parsley (fresh, chopped); 1 pcs egg yolk (for egg wash); 2 tbsp parmesan cheese (grated (optional)); salt (to taste); black pepper (to taste)

Golden-brown, flaky ricotta pastizzi finger sandwiches are arranged in a rustic terracotta dish, lightly dusted with powdered sugar, ready for a delightful Maltese treat.

Prep: 25 min • Cook: 18 min. Delicate, bite-sized pastizzi filled with a creamy ricotta mixture, Mini Ricotta Pastizzi Bites are perfect as elegant appetizers or delightful party snacks. This recipe uses a simplified puff pastry for ease, making these traditional Maltese treats accessible to all. These golden, flaky parcels offer a taste of Malta in every mouthful, combining rich dairy with fresh herbs, ideal for impressing guests or enjoying a savoury snack.

Preparation time: 25 min
Cooking time: 18 min
Total time: 43 min
Servings: 24

Instructions

Preparation

1Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2In a medium bowl, combine the ricotta cheese, chopped parsley, grated parmesan (if using), salt, and black pepper. Mix thoroughly until well combined.
3Unroll the puff pastry sheets onto a lightly floured surface. Using a round cookie cutter (about 5-6 cm / 2-2.5 inches in diameter), cut out circles from both pastry sheets. You should get approximately 24 circles.

Assembly and Baking

1Place about a teaspoon of the ricotta mixture onto the center of each pastry circle.
2Fold each circle in half to create a crescent shape. Pinch the edges firmly to seal, or use a fork to crimp them, ensuring the filling is enclosed.
3Carefully transfer the mini pastizzi bites to the prepared baking sheet.
4In a small bowl, whisk the egg yolk with a tablespoon of water to create an egg wash. Lightly brush the tops of each pastizzi bite with the egg wash for a golden finish.
5Bake for 15-18 minutes, or until the pastizzi are golden brown and puffed up.

Serving

1Remove from the oven and let cool slightly on a wire rack before serving warm.

Instructions

Preparation

1Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2In a medium bowl, combine the ricotta cheese, chopped parsley, grated parmesan (if using), salt, and black pepper. Mix thoroughly until well combined.
3Unroll the puff pastry sheets onto a lightly floured surface. Using a round cookie cutter (about 5-6 cm / 2-2.5 inches in diameter), cut out circles from both pastry sheets. You should get approximately 24 circles.

Assembly and Baking

1Place about a teaspoon of the ricotta mixture onto the center of each pastry circle.
2Fold each circle in half to create a crescent shape. Pinch the edges firmly to seal, or use a fork to crimp them, ensuring the filling is enclosed.
3Carefully transfer the mini pastizzi bites to the prepared baking sheet.
4In a small bowl, whisk the egg yolk with a tablespoon of water to create an egg wash. Lightly brush the tops of each pastizzi bite with the egg wash for a golden finish.
5Bake for 15-18 minutes, or until the pastizzi are golden brown and puffed up.

Serving

1Remove from the oven and let cool slightly on a wire rack before serving warm.

Nutrition Information

Calories: 141 kcal
Protein: 5 g
Fat: 8 g
Carbs: 12 g

Nutrient	Per serving
Calories	141 kcal
Protein	5 g
Fat	8 g
Carbs	12 g

Tips

For extra flakiness, chill the filled but unbaked pastizzi in the fridge for 15 minutes before bakin
Avoid overfilling to prevent the ricotta mixture from oozing out during baking.
Serve these mini pastizzi warm or at room temperature as an appetizer or snack.