Pastizz

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Maltese Pastizz (Cheese/Pea cake)
Malta Pastizzi.JPG
Two varieties of Maltese pastizzi
Type Pastry
Place of origin Malta
Main ingredients Phyllo-like dough, ricotta or mushy peas
Variations Cannoli Ricotta Ġbejna Għawdxija Piżelli
Cookbook: Maltese Pastizz (Cheese/Pea cake)  Media: Maltese Pastizz (Cheese/Pea cake)

A pastizz (plural pastizzi) is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta or mushy peas, and are called pastizzi tal-irkotta' (or cheese cake)', "tal haxu", or pastizzi tal-piżelli' (pea cake).[1][2] Pastizzi are a popular and well-known Maltese food.

Preparation[edit]

Pastizzi are usually diamond-shaped or round-shaped (also called 'tax-xema')[3] and made with a pastry very much like the Greek filo pastry (although there is also a puff pastry version). The pastry is folded in different ways according to the filling. They are typically baked on metal trays in electric or gas ovens in a pastizzerija, usually a small or family concern. They are also sold in bars, cafes and by street vendors.

Culinary export[edit]

Pastizzi are also produced by Maltese immigrant communities in Australia, the US, UK[4] and Canada. The first pastizzeria in Scotland opened in 2007.[3]

Pastizzi in the Maltese language[edit]

Such is its popularity, the word "pastizzi" has multiple meanings in Maltese.[5] It is used as a euphemism for the female sexual organ (due to its shape) and for describing someone as an "idiot". The Maltese expression jinbiegħu bħall-pastizzi (selling like pastizzi) is equivalent to the English "selling like hot cakes", to describe a product which seems to have inexhaustible demand.[6][7][8] Things which are jinħarġu bħall-pastizzi (coming out like pastizzi) can be said to be emerging at a fast rate, sometimes too quickly.[9][10] [11]

See also[edit]

References[edit]

External links[edit]