Pastizzi Tal-irkotta

Ok. Here it is. I've been a little nervous about posting this recipe because anyone who is Maltese has a firm opinion on this dish. For years there have been heated debates among the Maltese on everything from how to make the dough, what shape they should be and choice of fat. So right from the start I'll give my disclaimer: this is how I like to make them. And no, they are not nearly as good as my mom's, my aunt's or my grandmother's. But a girl does her best.

So after years of watching the talented women in my family miraculously create these delicious crispy wonders from just flour, lard (or vegetable shortening) and water, I've finally landed on a method that works for me. Okay, so maybe I can't stretch my dough until it hangs off my kitchen table (if you grew up in a Maltese home you know what I'm talking about) but I have it on good authority from my kids and a select few cousins, that these Pastizzi make the grade. 

*I'm dedicating this post to my dearly departed aunt Tessie, whom we lost suddenly in July. I haven't posted in while largely due to the fact that she was usually the first to comment and try my recipes. It seemed too difficult to post a recipe and not receive one of her typically humorous yet supportive reviews. I miss her everyday.

Aunt Tessie and my mom. Two beautiful sisters.

The ingredients couldn't be more simple.

It's amazing how quickly your mixture will transform into an elastic ball of dough.

Roll and stretch the dough out as thin as you can. 

Don't worry if it tears. Just pull it over itself to patch it up.  

Once you roll the stretched out dough into a "rope," coil it up, cover with a thin layer of shortening and wrap in plastic to let it rest while you make the filling. 

Alternate fillings of meat or fish are also traditional in Malta. 

But a cheese filling is by far the most popular.

Ready for the oven or freeze to be baked for another day.

Pastizzi:

This makes about 2 dozen 

Ingredients:

For the dough:

3c flour

1c water (cold)

2 tbs oil

vegetable shortening or lard (many feel lard makes for a tastier, flakier dough, but this is entirely up to you)

For the filling:

1 lb ricotta-I like to use part-skim

1/2c grated cheese

1 egg

salt and pepper to taste

Directions:

Make the dough:

1. In the bowl of a standing mixer fitted with a dough hook, combine flour, water and oil.

Knead until the dough comes together and pulls away from the bowl and has some elasticity, about 3 to 5 minutes.

2. Remove the dough, form into a ball and coat lightly with shortening or lard. Cover in plastic wrap and refrigerate for at least 30 minutes. 

3. Remove the dough and place on a cool, clean countertop or tabletop-I like to use my marble table. Divide the dough in half and cover one half. Begin to stretch and roll the dough out into a rectangle.The goal is to roll the dough so thin it becomes translucent. I like to use a combination of stretching by hand and my rolling pin. Somehow my mom, aunt and grandma achieved a paper thin dough simply stretching by hand, but I've never been able to do this. Gently rub more lard or vegetable shortening to the surface of the dough as you roll it out. 

4. Starting at the long end of your rectangle, begin tightly rolling up the dough, much like a jellyroll, gently pulling and stretching as you go. This is what creates the flaky lamination that makes these so special. Once the dough is rolled into a long "rope", coil it around itself, coat with another light layer of shortening and wrap in plastic wrap. Repeat with the remaining dough half and let the dough rest at room temperature as you prepare the filling.

Make the filling:

1. Combine ricotta, grated cheese and egg in a mixing bowl. Season with salt and pepper to taste.

Assemble:

1. Preheat your oven to 425 degrees. Grease 2 baking sheets with a thin layer of shortening or line with parchment paper.

2. Unwrap one of your dough coils and cut off about a 2" length. Place the 2" piece of dough, cut side up, between two pieces of plastic wrap, on your countertop. Roll out into a circle, remove from plastic and place in the palm of your hand, continuing to stretch out the dough. Place a dollop of filling in the middle of the dough. Fold the dough over itself on each end and pinch, forming a sort of oval shape.Traditionally, we leave a small opening in the center of the oval so the filling has room to expand and brown as it bakes. Place on prepared baking sheets. Repeat with remaining dough.**

3. Bake for 5 minutes and reduce oven temperature to 375 degrees. Continue baking for another 20-30 minutes, rotating the baking sheets about halfway through, until browned and crisp. Enjoy warm from the oven or at room temperature. Good luck!

**At this point the pastizzi can be frozen. I place the baking sheets in the freezer until they are completely frozen. Then I place the frozen pastizzi in a sealed zip top bag and store in my freezer for up to 6 months. Bake frozen, as directed. Baking time may be longer for frozen pastizzi.