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