You made me very happy May I refrigerate or freeze the pastry ? Ħaddem sewwa b’idejk sakemm tara li l-marġerina u z-zokkor jiġi qisu ramel u li ma tibqax tara biċċiet tal-marġerina; Għamel taħlita ta’ bajda, zokkor u lumi u żidhom mad-dqiq. Method: I even freeze the qassatat before baking so I can bake them when I need them and put in as many as I need.Hi thanks for the recipe of qassatat is it possible to use bought pastries i love to have a go to make them i ‘m married to a Australian lady and she love them I took her to Malta in 1994 and she hasn’t stopped talking about them thanks LaurieThis is just my opinion, but the bought pastry I’ve tried is usually very crumbly because they’re main use is for pies. 500 g dqiq plejn, 100 ml zejt tal-fjura tax-xemx, Kuccarina melh irqiq, Bajda Bajda mhabbta apparti, Ilma kiesah Gunglien u bajda ghal-wicc. I think this is because of the egg. So nice to see you here. 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.
A street bought Maltese Qassata tal-Piżelli I had never made them before, but knowing I would not find something similar here in Budapest, I thought I would give it a try and make them myself. Sieve flour together with salt. 4 x 150g Jogobella Raspberry Yoghurt 1 loaf of sliced Maltese bread
I sometimes make it that way as well.I’m sitting at work in San Francisco right now thinking “I REALLY want an qassatat right now”. What I m doing wrong ?Hello Emanuel, if the pastry is a little dry you may need to slightly wet the pastry where it folds with a little water or with beaten egg .I find that when I bake them from frozen, they keep their shape perfectly. I hope this helps.Enter your email address to subscribe to this blog and receive notifications of new posts by email. Place a popsicle stick into each yoghurt carton. Melt the yeast in a glass with a little warm water, make a whole in the middle of the flour, pour the melted yeast and knead. Pre-heat the oven at 180C.
What am I doing wrong?I know exactly what you mean.
Jocca Cottage Cheese Roll half the dough into two long ropes about two inches thick and cut it up into two inch chunks.Click to email this to a friend (Opens in new window)
My mother also made a stuffed date with ricotta and shaved chocolate, you don’t happen to have that recipe as well, do you?No, I’m sorry, I’ve never made the stuffed dates with ricotta. I am definately going to try making some to have at home.Hi Deirdre…what a lovely name you have. Maybe use less egg?Thank you for the recipe, brings back a piece of my childhood.
Fresh thyme Ingredients: You’re doing nothing wrong. I’ve never made qassatat with gbejniet though it is on my to do list I’ve used this recipe several times and as a Maltese citizen who hasn’t been living in Malta, I am so grateful for this recipe. Iżżidx dqiq. I bet you’ll do a great job.
Try to have a go at making your own. Jocca Cottage Cheese
You can add raisins or sauteed onions or fresh fava beans with the ricotta. Your wife will love you even more for it These days I don’t even add the egg in the dough mixture and I like it even better. God bless. Cut the margarine in cubes and knead with flour, till the mixture looks like breadcrumbs. Flatten each discs gently to the desired pastry thickness.
Add enough water to form a dough.
I will try adding some oil next time in my dough…thank you for the tip.
So glad you enjoyed this post. But they don’t even sell pastizzi here so how’s that going to happen?I can guarantee you would like the pastizzi if you follow the recipe Katherine. Walnuts & other nuts
Żid il-kubi tal-marġerina u z-zokkor. Cut off pieces of the dough the size of a small disc.
Ghal-mili. Liquid honey
Traditionally, the qassata is usually a pastry pocket filled with either ricotta cheese or a pea mixture. So proud of my delicious Maltese heritage I too am very proud of our Maltese Heritage, my youngest daughter leaves today, to visit some countries in Europe, and our homeland Malta and Gozo, every 6 weeks we have coffee after Mass, and Qasatat and Pastizzi go very well with all that are there, sometimes I like to add some peas and sultanas to the qasatat to have a slightly different taste, even a little olive oilIf I’m not mistaken, qassatat with ricotta and raisins (or even with gbejniet instead of ricotta) comes from the Island of Gozo, am I right? Ripe pears (not too soft) Two very popular snacks in Malta are Qassatat and Pastizzi.
Ħaddem għal ftit minuti biss sakemm jaqgħad kollox; Ħalli l-għaġina tistrieh billi tagħmilha f’forma ta’ ballun. Freeze for 6+ hours.
MaryI’m glad you Mary, and thank you for your sweet comment You are welcomed, it is so nice to see the Maltese recipesAmazing memories. I miss Malta soo much! Good luck When I do the qassatat especially doing the pleats will come nice but when I cook they open. (Qassatat Tal-Irkotta) Similar to another Maltese delicacy known as pastizzi, qassatat is a delicious pastry filled with a variety of different ingredients, even though ricotta cheese is the most popular choice. 10 qassatat Ghall-ghagina.
Prepare the filling by mixing in the egg with the rikotta.
To prepare the dough, mix flour, baking powder and salt in a basin, rub in the margarine.
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