Ricotta Qassatat

Qassata
Qassata

Two very popular snacks in Malta are Qassatat and Pastizzi.  You can call them cousins with pastizzi being the posher or richer of the two.  I find qassatat are the easier ones to make so we’ll be tackling that one first and then later on, we’ll try our hand at making pastizzi.

There’s all sort of different fillings you can use for the qassatat and ricotta ones seem to be the most favoured.  You can add raisins or sauteed onions or fresh fava beans with the ricotta.  These types of fillings are sought after during Lent when it’s customary to fast.

Other types of fillings include meat and anchovies, but really, you can make as many types of filling as your creativity and taste will take you.

So this is your basic Ricotta Qassatat Recipe

Dough

Dough
Dough

1 lb all purpose flour
8 oz chilled butter cut up in cubes
1 egg
pinch of salt
about 1/2 cup water

Start by putting the flour and butter and salt in your stand mixer and work it until it looks like breadcrumbs.
Add the egg and water and knead until it comes together.
Take it out and knead it into a ball and let it rest at room temperature for about half an hour.

 

Filling

1lb ricotta
2 eggs
pinch of salt
1/2 cup grated pecorino romano cheese (optional)

Some ricotta is more creamy than others and you might only need one egg…so use your judgement.  The filling should not be too liquidy or it would ooze out of the dough.


Put all the ingredients together and stir vigorously.

 

 

Qassatat

Roll half the dough into two long ropes about two inches thick and cut it up into two inch chunks.

Take one piece and open it up into a circle about 3-4 inch diameter depending on how big you like them.

Put a dollop of the ricotta mixture in the middle.

Take the outside of the dough and start pleating while turning the dough about an inch each time until you get to the first pleat.

Continue this until you’ve used up the dough and ricotta.

Brush on a bit of egg wash.

Bake at 400 degree oven for about half an hour depending on your oven until they’re golden brown

 

 

 

 

15 thoughts on “Ricotta Qassatat”

  1. Omg those look like they fit for feeding kings and queens those look very delicious!!! And how beautiful are those pictures too love your format of putting all the pictures in one sitting maybe I should do tht instead 🙂

  2. Having just got back from a week in Malta, we really loved the qassatat and date rolls. I am definately going to try making some to have at home.

  3. Hi Deirdre…what a lovely name you have. So nice to see you here. I hope you enjoy these qassatat when you make them. I always have some ricotta ones and some meat ones in the freezer as they are perfect at any time of day. I miss Malta soo much! One of these days I’ll post a recipe for the Imqaret too…they’re usually one of the first things I go for when I visit our little Island. Thank you for your comment!

  4. When I made the qassatat with ricotta and cooked them they were full with ricotta ,but when they start to cool down they look half empty why? What am I doing wrong?

  5. Thank you for the recipe, brings back a piece of my childhood. Both of my parents have passed now but they were both born on the island of Malta, moving to the states in their early twenties. My mother also made a stuffed date with ricotta and shaved chocolate, you don’t happen to have that recipe as well, do you?

  6. I’m sitting at work in San Francisco right now thinking “I REALLY want an qassatat right now”. But they don’t even sell pastizzi here so how’s that going to happen?
    Then I stumbled across your blog. Thank you for the recipe! I was going to start by making my own gbejniet for soup, but I think my first stop will be qassatat!

  7. I can guarantee you would like the pastizzi if you follow the recipe Katherine. It takes a bit of patience, but you won’t be disappointed. Now I fancy some Widow’s Soup 🙂

      1. You are welcomed, it is so nice to see the Maltese recipes
        out there for people to share, and continue with the Maltese
        Heritage.

        So thank you once again

        Mary

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