Three-cheese pastizzi
April 25, 2019
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Keep these cheesy pastries from Malta in the freezer for easy entertaining.
INGREDIENTS
300g fresh ricotta cheese
2/3 cup coarsely grated mozzarella cheese
1/2 cup finely grated parmesan cheese
2 eggs, lightly beaten
4 sheets frozen puff pastry, partially thawed
METHOD

300g fresh ricotta cheese
2/3 cup coarsely grated mozzarella cheese
1/2 cup finely grated parmesan cheese
2 eggs, lightly beaten
4 sheets frozen puff pastry, partially thawed
METHOD
- Place ricotta in a bowl. Using a fork, mash until almost smooth. Add mozzarella and parmesan. Season with salt and pepper. Stir to combine. Add half the egg. Stir to combine.
- Preheat oven to 220C/200C fan-forced. Line 2 baking trays with baking paper.
- Using a 10cm round cutter, cut 5 rounds from each pastry sheet. Brush edge of rounds with egg. Spoon 1 level tablespoon mixture onto centre of each round. Spread to a 5cm log. Fold up 2 sides of pastry to enclose log. Pinch to seal. Twist ends to form points. Place on prepared trays. Brush with remaining egg.
- Bake for 20 to 25 minutes or until golden and puffed. Stand for 4 minutes before serving.
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