Crispy, flaky, buttery, and surprisingly inexpensive, Maltese pastizzi are one of Malta’s most beloved foods. Found in bakeries, cafés, and tiny neighborhood shops across the islands, these savory pastries are a staple of everyday Maltese life.
During our visit to Malta, we couldn’t resist trying both traditional versions: the ricotta-filled pastizz and the classic pea-filled pastizz.
While they share the same golden, flaky pastry shell, the fillings offer two very different experiences.
What Is a Maltese Pastizz?
A pastizz (plural: pastizzi) is a diamond-shaped savory pastry made from layers of thin dough folded around a filling. Once baked, the pastry becomes wonderfully crisp on the outside while remaining soft and flavorful within.
Considered one of Malta’s most iconic snacks, pastizzi can be found in bakeries and cafés throughout the islands. For many visitors, trying one is an essential part of experiencing Maltese food culture.
Maltese pastizzi are commonly enjoyed for breakfast, as a snack, or as a quick lunch on the go. They are sold throughout Malta and Gozo, often fresh from the oven and at prices that make them one of the country’s most affordable culinary treats.
For many visitors, trying a pastizz is just as essential as seeing Valletta or exploring Mdina.
The History of Pastizzi in Malta
The exact origins of pastizzi remain the subject of debate, but the pastry has been part of Maltese food culture for generations. It reflects the many culinary influences that have shaped the islands throughout their history.
What is certain is that pastizzi have become a national favorite. Every locality seems to have its preferred bakery, and locals are often passionate about where to find the very best examples.
Today, pastizzi remain one of Malta’s most recognizable and widely enjoyed foods.
Ricotta vs. Pea Filling: Our Tasting Notes
One of the first decisions you’ll face when buying pastizzi is choosing between the two traditional fillings.
Ricotta Pastizzi
The ricotta version was our favorite at first bite.
The filling was creamy, rich, and slightly tangy, with a mild cheesy flavor that paired perfectly with the crisp pastry layers. The contrast between the crunchy exterior and the soft filling made it incredibly satisfying.
For first-time visitors, this is probably the easiest version to fall in love with.
Pea Pastizzi
The pea-filled version offered a completely different flavor profile.
The filling had a smooth, almost pâté-like texture and a savory taste enhanced by gentle spices. While some recipes include curry powder, the flavor was subtle rather than strongly curried.
It felt heartier and more robust than the ricotta version.
Which One Is Better?
The answer depends on personal preference.
Luc liked the ricotta pastizz more, and I preferred the pea pastizz.
If you enjoy creamy cheese fillings, start with ricotta. If you prefer savory, vegetable-based fillings with a deeper flavor, choose the pea version.
Our recommendation? Order one of each. Comparing the two is part of the fun, and they’re small enough that most people can easily enjoy both.
Where We Ate Pastizzi in Malta
One of the best things about Maltese pastizzi is how easy they are to find. From busy city streets to small village bakeries, they seem to be everywhere.
We quickly learned that the best pastizzi are the freshest. The aroma of warm pastry drifting from a bakery is usually a good sign that you’re in the right place.
If you’re visiting Malta, don’t worry too much about finding a good bakery. Chances are you’ll be able to enjoy excellent Maltese pastizzi wherever locals are lining up.
Why Maltese People Love Pastizzi
Pastizzi have remained popular because they combine three things people appreciate: flavor, convenience, and value.
They are quick to eat, filling enough to satisfy hunger, and available throughout the day. Many Maltese people grow up eating them regularly, making them as much a part of daily life as a beloved comfort food.
For visitors, they provide an affordable and delicious introduction to Maltese cuisine.
Qassatat: Malta’s Other Beloved Pastry
While pastizzi may be Malta’s most famous savory pastry, they’re not the only baked treat worth trying.
Qassatat are another Maltese favorite and are often filled with the same ricotta or pea mixtures found in traditional pastizzi. The difference lies in the pastry itself: pastizzi are known for their delicate, flaky layers, while qassatat have a thicker, sturdier crust and a larger, more substantial shape.
If you enjoy the creamy ricotta filling or the savory pea version in a pastizz, be sure to sample a qassata as well. Trying both is a delicious way to experience two of Malta’s most iconic baked specialties.
Easy Homemade Maltese Pastizzi Recipe
Traditional pastizzi require considerable skill to make. The dough is stretched and layered repeatedly to create the signature flaky texture, a process that can be challenging for home bakers.
This simplified version delivers similar flavors using ready-made puff pastry.
Easy Ricotta Pastizzi
Makes 8
Ingredients
- 1 sheet puff pastry, thawed
- 9 oz (250g) whole milk ricotta
- ⅓ cup (30 g) grated Parmesan cheese
- 1 egg yolk
- pinch of nutmeg
- Salt and black pepper to taste
- 1 beaten egg for brushing
Instructions
- Preheat the oven to 425°F (220°C).
- Combine the ricotta, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl.
- Cut the puff pastry into 8 squares.
- Spoon a small amount of filling into the center of each square.
- Bring the corners together and pinch lightly to create a diamond shape.
- Brush with beaten egg.
- Bake for 18 to 22 minutes until puffed and golden brown.
- Serve warm.
Easy Pea Filling
For a traditional pea version, blend:
- 1 can peas, drained
- 1 small onion, cooked until soft
- 1 garlic clove
- 1 teaspoon mild curry powder
- salt and pepper
Cook until the mixture becomes fairly dry before using as a filling.
Final Thoughts
Maltese pastizzi may look simple, but they are one of Malta’s most iconic foods for a reason. Their combination of flaky pastry and flavorful fillings makes them an irresistible snack that’s easy to enjoy at any time of day.
Whether you choose ricotta or pea, a freshly baked pastizz offers a delicious taste of Maltese culture and everyday life. After trying both versions ourselves, we understand why locals remain so fiercely loyal to their favorite pastry.
And if you’re still undecided between the two fillings, there’s only one sensible solution: order one of each.