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Dough on the outside and a filling of your choice on the inside. After making me the Easter Pie , he got to work on the maltese pastizzi dough.

As the dough rested, my parents flew in from Maryland. I grabbed them from the airport which was the first time I had seen them since they had spent a few months visiting family in Malta.

So now my house was full. My husband and children, my uncle and cousin, and my mom and dad. The record player was turned on, bottles of wine were popped, souvineers from Malta shared, and singing and cooking took over.

They say love should be the secret ingredient in every recipe. This video, well, I just love it! Here they are singing a silly Maltese folk song.

After mixing your ingredients, your dough should look like this. You will know that you are done mixing when the dough pulls away from the sides of the mixing bowl and is elastic.

Take it out of the bowl and rub it sparingly with Crisco. Let the dough sit for 15 minutes and then put it into the refrigerator for at least 30 minutes.

When the dough is ready to be worked. Lay it on a cold counter top. Cut the dough in half and work one half first. You will want to stretch and roll your dough into a rectangle.

Now you roll the dough. Now some people cheat and just use filo dough. Once it is rolled. Take your slice of your dough and place it between two pieces of plastic wrap.

You will want to see the interior layers facing up. Roll into a circle shape. Then lay across your hand, like so, and place a dollop of filling in the center.

At this point you have two options. Bake and eat now or freeze for later. If you choose to freeze, place cookie sheet in freezer until they are frozen thoroughly and then put in a freezer bag.

You can bake them later. So nice of you to promote Maltese recipes! Maybe in the near future you will add Maltese Traditions too!

Good luck dear! Both my parents were born in Malta. I like your post, what I am not sure about is the ricotta filling. Maybe you need to add some parmessian to try and imitate the wonderful taste of the Maltese ricotta that if I remember right they use sea water to make, leaving that bit of salty retro taste in your mouth.

You should try the gbejniet filling which it has a more strong salty taste. My mother makes the recipe like you mention.

This is my uncles recipe. It acts more like a binding. In my opinion this tastes the closest to the pastizzi from cafe cordina in Valletta which is one of my favorites.

Oh and there is another amazing spot in Rabat but I can not remember the name. You have used gbejniet in your pastizzi?

I have never tried that. I bet that would make a wonderful qassatat! I will try it! I fell in love with your state this past summer.

I wish there was a pastizzi shop in my town too. When I have wanted some super fast I have done the same.

Wondering how a gluten free dough would hold up as well.. Hello Tessa, Do you give classes in Maltese cooking. If so when and where?

I try to visit Malta every other year. I am very interested in taking classes. Looking forward to a response. Unfortunately, I do not. Cooking and sharing Maltese food is a joy of mine, but photography is my job.

Hi Tessa. I live in the U. My family is from Malta. I find many pastizzi recipes but none are easy to follow. I will definitely try to make these.

This is so great to read! Thank you! I hope that you enjoy them. I need to see pictures to learn how to make things so I try to write that way when I share recipes.

Hi Tessa! Thank you for posting this recipe which I made today. The recipe was easy to follow, but I have a few questions after tasting a test one!

Anyhow, how long do you knead the dough for? And, I did have trouble shaping them on my mind. But practice makes perfect! So much flavor and texture.

This made me so happy! Thank you for trying my recipe. I am so glad that you tried it! They have always intimidated me too until my uncle taught me.

Yes, you must not have used enough Crisco. Crisco is key. You have to eye it. It has to match the picture that I posted. You want it to be pulled away from the bowl.

You want it to still be moist and stretchy but not sticky. I am so sorry that it has taken me so long to respond. I am just now seeing this message.

Tessa, Thank you for sharing your recipe. I married a Maltese man last May and he has been asking me to make Pastizzis for a while now.

I found your recipe and your fabulous instructions. They are baking now and he came in the door and said, it smelled like baking Pastizzis.

He said it smelled just like his mom used to make. They are looking good as they bake.

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I wish there was a pastizzi shop in my town too. When I have wanted some super fast I have done the same.

Wondering how a gluten free dough would hold up as well.. Hello Tessa, Do you give classes in Maltese cooking. If so when and where?

I try to visit Malta every other year. I am very interested in taking classes. Looking forward to a response. Unfortunately, I do not. Cooking and sharing Maltese food is a joy of mine, but photography is my job.

Hi Tessa. I live in the U. My family is from Malta. I find many pastizzi recipes but none are easy to follow. I will definitely try to make these. This is so great to read!

Thank you! I hope that you enjoy them. I need to see pictures to learn how to make things so I try to write that way when I share recipes.

Hi Tessa! Thank you for posting this recipe which I made today. The recipe was easy to follow, but I have a few questions after tasting a test one!

Anyhow, how long do you knead the dough for? And, I did have trouble shaping them on my mind. But practice makes perfect! So much flavor and texture.

This made me so happy! Thank you for trying my recipe. I am so glad that you tried it! They have always intimidated me too until my uncle taught me.

Yes, you must not have used enough Crisco. Crisco is key. You have to eye it. It has to match the picture that I posted. You want it to be pulled away from the bowl.

You want it to still be moist and stretchy but not sticky. I am so sorry that it has taken me so long to respond. I am just now seeing this message.

Tessa, Thank you for sharing your recipe. I married a Maltese man last May and he has been asking me to make Pastizzis for a while now.

I found your recipe and your fabulous instructions. They are baking now and he came in the door and said, it smelled like baking Pastizzis.

He said it smelled just like his mom used to make. They are looking good as they bake. Hello Everyone; I have never made Pastizzi but I sure have eaten a bunch.

I loved them all. They were all from Rabat. I have visited there many times. I currently live in Florida. Just ask my old friend Sarheen the proprietor.

Or Anyone in Rabat. My father always said the best were in Rabat. My mother is from Hamrun and agrees!

This really made me so happy to read! Thanks for writing! Sorry that I just now saw it! My mum said to put an egg in with the cheese, is that right?

Do you drain all the liquid from the cheese? My grandmother used to make them for me many, many years ago.

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