Pastizzi Maltese Sweet Ricotta Puff Pastry

Recipes author Patrick Dugo
  • Prep. time 20 min
  • Cook time 20 min
  • # Ingredients 8
  • Serves 4
  • Difficulty Easy

A flaky, sweet twist on Malta’s beloved street food

Summary

While traditionally savory and filled with peas or cheese, Pastizzi — Malta’s iconic hand pies — are ready for reinvention. This sweet variation turns the familiar flaky puff pastry into a golden vessel for a delicate ricotta filling, gently sweetened and perfumed with vanilla and citrus zest.

Think of it as the love child between a turnover and a cannoli: light, creamy, just sweet enough, and utterly addictive. Whether served as a casual dessert, a mid-afternoon treat with coffee, or a charming finale to a Mediterranean meal, these Sweet Ricotta Pastizzi deliver rustic charm with polished flair.

Variations

Ricotta & Chocolate Chip – Fold in mini dark chocolate chips for a richer bite.

Ricotta & Honey – Add a drizzle of honey to the filling for deeper sweetness.

Ricotta & Berries – Layer a spoon of berry jam underneath the ricotta for a jammy surprise.

Ricotta & Cinnamon Sugar – Sprinkle the pastry with cinnamon sugar before baking for a spiced crunch.

Nutrition per serving

Ingredients

  • Ingredients (Makes 8–10 pastizzi)
  • 2 sheets puff pastry (thawed but still cold)
  • 1¼ cups whole milk ricotta (well-drained; ~9 to 10 oz)
  • 3–4 tablespoons powdered sugar (to taste)
  • ½ teaspoon pure vanilla extract (optional)
  • ½ teaspoon pure vanilla extract (optional)
  • 1 large egg (beaten, for egg wash)
  • Additional powdered sugar, for dusting

Instructions

  1. Step 1

    Preheat the oven

    Preheat oven to 400°F (conventional) or 375°F fan-forced. Line a baking sheet with parchment paper.

  2. Step 2

    Make the sweet ricotta filling

    In a bowl, mix the ricotta, powdered sugar, vanilla extract, and citrus zest (if using) until smooth and creamy.

  3. Step 3

    Shape the pastizzi

    Cut the puff pastry into rectangles or rounds — around 4×3 inches works well.
    Spoon a heaping tablespoon of ricotta filling into the center of each piece.
    Fold into a classic diamond shape by pinching the two ends together (or fold into half-moon shapes if easier).

  4. Step 4

    Bake

    Place on the lined tray. Brush with egg wash for a glossy finish.
    Bake for 18–22 minutes, or until golden, puffed, and cooked through.

  5. Step 5

    Finish & serve

    Dust generously with powdered sugar. Serve warm or at room temperature.

  6. Step 6

    Chef’s Notes

    For best texture, use whole milk ricotta and let it drain overnight in the fridge.

    Serve with espresso or digestif — or make it brunch-friendly with citrus salad on the side.