Around the World in 52 weeks: Maltese Food: part thejn (two)

TGIF!!

Boy am I glad it's Friday! Not that I had a particularly hard week but because we have a fun weekend planned!! And I have a great recipe for you- it's pastizzi time! They are little puff pastries filled with ricotta cheese, or peas, or in our less traditional variation, ricotta, lemon and honey. In Malta they are sold in pastizzerias and are a popular snack after church on Sunday mornings or as a late night snack for the nightclub crowd. Either way they are a tasty, easy to make treat!!

Here is the recipe (both the traditional and sweet variety)-

Pastizzi ta'I-Irkotta (ricotta filled pastizzi)
For the recipe you will need:

Ingredients for both varieties. Fillo dough is NOT used- oops!

ricotta cheese (8 oz.)
1 egg
1 T parsley- chopped (I used dried)
1/2 tsp garlic powder or 1 clove crushed
puff pastry sheets ( 2 sheets in a box)
egg for egg wash

1. Thaw the frozen puff pastry. In the picture I show Phyllo dough. I thought this would work but I forgot that they are all individual sheets and so I went back to the store and bought this-

2. Thaw the pastry about 40 mins. (or if it's 90° like it is today- 15 minutes). Preheat the oven to 375° and prepare the filling.
3. Combine the ricotta, egg, parsley and garlic (any spices could probably work) and set aside while the dough thaws.

4. When dough is soft, cut circles and place on parchment lined baking sheet. I used a drinking glass and got about 9 per sheet.
5. Brush one side of the circle with the egg wash. Spoon about 1 tsp. of filling onto circle and fold over to make half moon. Use fork to crimp the edges together.

6. Brush tops with egg wash. We also sprinkled some parmesan on top to be fancy.
7. Bake until they are golden brown- about 20 mins. They puffed up so beautifully and a few popped open but they were still pretty (AND PRETTY DELICIOUS)