Maltese cheese cake

No visit to Malta is complete without a visit (or several) to one of the many pastizzeria.

These tiny shops sell an array of pastries, which are well worth a nibble. Take my word for it and avoid the Wudy roll. But do grab a cheese cake.

This is not a dessert but a cheese pasty, a crunchy greasy heart attack in pastry.

So having googled a recipe here’s my first attempt at the home grown version.

To make about 9 cheese cakes:

250 g Ricotta
Puff pastry
1 egg
pinch of salt

Beat the egg and add about 3/4 to the cheese, mix well with a pinch of salt.

Roll out the pastry and cut into circles, add the mix, fold and up brush with egg. Bake until golden brown and crispy.

cut circles of pastry

Put some mix in the middle

Bake at 200 c. eat while hot

The end result, not nearly as good as the real thing but not a bad approximation. Next time, more salt, filo pastry and the addition of a stringer flavoured cheese will all help.  Watch this space!

 

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One Response to Maltese cheese cake

  1. Big G says:

    Have watched my mother making them for so many years I know that you have to treat the pastry as it was puff pastry. Its a lot of work as the doug has to rest everytime yuo work it. Its the layers that makes it fluffy.

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