Qassatat tar-Rikotta
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Cold butter, cubed — 1/2 cup (115 g / 4 oz)
- Cold water — 1/2 cup (120 ml / 4 fl oz)
- Of salt — pinch
- Fresh ricotta — 300 g (10.5 oz)
- Egg, plus 1 egg for glazing — 1
- Chopped fresh parsley — 2 tbsp
- Salt and pepper — to taste
Method
- Rub the cold butter into the flour and salt until it resembles coarse breadcrumbs, then add cold water gradually to form a firm dough.
- Wrap and rest the dough in the refrigerator for 30 minutes.
- For the filling, mix the ricotta, one egg, parsley, salt and pepper until smooth.
- Preheat the oven to 200°C (400°F).
- Roll out the dough and cut into circles about 10 cm (4 in) across.
- Place a spoonful of filling in the centre of each circle, then fold up the edges partway to create an open, pleated parcel, leaving the filling visible in the centre.
- Brush the pastry edges with the beaten egg and bake for 20–25 minutes until golden.
Introduction: Small, open pastry parcels filled with a creamy ricotta filling, baked until golden — a favourite breakfast pastry across Malta.
Cultural Background: Qassatat are a cornerstone of Maltese pastry-making, traditionally sold from bakeries in the early morning alongside other savoury pastries, with the ricotta version being one of the most classic fillings passed down through generations of home bakers.
Tips: Keep the dough cold before rolling for the flakiest pastry texture. Don’t overfill each parcel, or the filling can spill out during baking.
Variations: Use a peas-and-onion filling for the classic savoury alternative (qassatat tal-piżelli). Add a little grated hard cheese to the ricotta filling for extra flavour.
Storage: Store cooled qassatat in an airtight container at room temperature for up to 1 day, or refrigerate for 3 days.
Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes until warmed through and crisp again.
Nutrition: Per serving (approx., 2 pieces): 310 kcal, 10 g protein, 19 g fat, 26 g carbohydrate.
FAQs:
Q: Can I make the dough ahead of time?
A: Yes, it can be made a day in advance and kept chilled
Q: Is qassata always open-topped?
A: Traditionally yes, distinguishing it from fully enclosed pastries
- Plain flour — 2 cups (250 g / 9 oz)
- Cold butter, cubed — 1/2 cup (115 g / 4 oz)
- Cold water — 1/2 cup (120 ml / 4 fl oz)
- Of salt — pinch
- Fresh ricotta — 300 g (10.5 oz)
- Egg, plus 1 egg for glazing — 1
- Chopped fresh parsley — 2 tbsp
- Salt and pepper — to taste
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