Three Cheese Pastizzi

"This Maltese cheese lovers appertizer/snack is suitable for freezing (instructions to freeze and reheat at end of recipe), from Super Food Ideas. Please note our puff pastry sheets are approximately 22cm to 23cm square. You can also use fetta instead of parmesan."
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Ready In:
20 pastizzis




  • Place ricotta in a bowl andusing a fork mash until almost smooth and then add mozzarella and parmesan and season with salt and pepper, stir to combine and then add half the egg and stir again to combine.
  • Preheat oven to 22oC (200C fan forced).
  • Line 2 baking trays with baking paper.
  • Using a 10cm round cutter, cut 5 rounds from each pastry sheet and brush edge of round with egg.
  • Spoon 1 level tablespoon of mixture onto centre of each round and spread to a 5cm log and then fold up 2 sides of pastry to enclose the log and pinch to seal and twist end to form points.
  • Place of prepared trays and brush with remaining egg.
  • Bake for 20 to 25 minutes or until golden and puffed.
  • Stand for 4 minutes before serving.
  • TO FREEZE - place uncooked pastizzi on a baking tray lined with baking paper and freeze for 2 to 3 hours or until firm and then transfer to a large snaplock bag, expel air from bag and freeze for up to 1 month.
  • TO REHEAT - preheat oven to 220C (200C fan forced). Line 2 baking trays with baking paper and place frozen pastizzi on prepared trays and bake for 25 minutes or until golden and heated through.

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