Pastizzi

What it really is

Flaky Maltese pastry parcels filled most often with ricotta or peas.

A Maltese savory pastry parcel made with layered dough and a soft filling, most commonly ricotta or peas. The two familiar fillings produce different flavors and ingredient profiles; neither should be assumed without checking the bakery or kitchen.

The pastry is formed into a small folded parcel around its filling and baked until the layers are crisp and browned. Ricotta pastizzi are creamy and mild, while pea pastizzi have a savory legume filling. The layered pastry is an important feature: pastizzi are not simply a generic filled pie or an unwrapped portion of filling. Shape and crimping can vary by maker.

Pastizzi are sold by bakeries and snack shops and are eaten as a quick bite as well as at home. Their portability and relatively small size make them a familiar street-food choice. A display may contain more than one filling, so the name alone does not tell a customer which version is being offered. Ingredients in the pastry itself may also differ, and recipes can include seasoning or other additions.

How it's served

Serve warm, when the pastry is crisp and the filling soft. Identify each filling separately if both ricotta and pea versions are available.

How to write it on the menu

Describe pastizzi as Maltese filled pastry and specify ricotta, peas or the actual filling. Confirm wheat, dairy, legumes, fat used in the pastry and shared bakery surfaces before making allergen or dietary claims.