How to make the perfect Pastizzi by NERIKU PASTA in Rooty Hill NSW jgaleagozo
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- เผยแพร่เมื่อ 22 พ.ค. 2013
- The Islands of Malta and Gozo, pastizzi street food,are much loved,made of flaky pastry ricotta or mashed peas,the original recipe handed down from father to son.
Choose HD 1080, click full screen, turn up the volume, sit back, relax and ...... enjoy!!!! - แนวปฏิบัติและการใช้ชีวิต
This isn't food. This is art.
I am back in Malaysia.. a couple of decades ago i lived in Surry Hills, Sydney and after a big night out we always go to this one old Maltese bakery that makes the best best BEST pastizzis in the world.. i heard they hv moved to another faraway suburb.I wont be surprised if they went to Rooty Hill ! Ohhh so miss this ! Terracotta n spinach or beef n mushroom pastizzis.
Don't you mean ricotta not terracotta?😂🤣
My Nanna was born in Malta, she lived there for 20 years until she came to America. We visited Malta back in 2018 and my zija Carmana used to make them for us. Delicious
partizzi was my food to eat on the way home from high school . it is one of my favs know im 52 still looking to fine it again
one of many jewels of Malta and a must...when in Malta....delicious pastizzi....
I remember even when this song came out about the Pastizzi, I too was born in Malta and miss it like crazy!!! I love home made pastizzi, beats shop bought any day. These guys make the real thing, BEAUTIFUL!!!!
Busy Making them in New Zealand today for the first time. Love Pastizzi. Yummy xxxx
Fantastic. Wished you shop was closer to where I live.
Wish he would put the pastry ingredients.Great video......... love the singing....... i have not been to malta for years....
Nice and yummy
I love this post seeing the baker make pastizzi. I came from Malta when I was a child
to California and have always missed Malta. Left my dear grannie, aunts, cousins but
have been back on visits several times. Always loved pastizzi but never learned how
to make them. Who would have taught me? I live in Los Angeles and cannot find anyone
who makes them or teaches how to make it. My mother never learned because the dear family cook always made them. So now I am on a mission to learn. Ive scoured the internet for recipes and videos and for the past two weeks have used pounds of flour and ricotta in my attempts. But still not the ones I remember. So in a few minutes I will
try again this time using a lot more butter plus crisco. The baker in this video doesn't
put the dough in the refrigerator to rest and uses a lot more butter it seems. Does he
mix it with crisco or is it just softened butter? I hope you are still looking on this site, Joseph. My mother's family name was Vella Zarb and my grandmother was from the
Michael Angelo Borg family. I hope you can help me achieve my goal. I am OBSESSED
to learn how to make a flakey, crisp, tasty crust.
Much thanks,
Simone Krug
If this helps at all, a sure way to achieve the correct type of flaky pastry is to follow a similar technique to how the Italians mas Sfogliatelle. I first noticed this when watching Cake Boss, filmed in New Jersey. Here in Australia we don't have Crisco so I'm pretty sure they are just using butter
What I have learned from watching quite a few recipes on here:
Keep the dough relatively dry. (flour to water 100:50..65) a little salt
rest it a first time after kneading
Work, it work it, work it, to develop that gluten
rest it well
draw out on the table and coat in softened fat (most use margerine, some butter, and sometimes lard, but mostly margerine)
draw it out as thin as you manage while rolling.
rest the roll (you can freeze it at that stage)
draw out the roll to further stretch the layers, this time in the lateral direction.
cut in portions, draw out from the center of the roll with your thumbs, flip over and fill
Shape in a boat shape. Some stick them closed, some leave the center a bit agape, stick down the ends.
Bake at quite high heat (230..250°C, 440..480°F) until golden brown.
For the ricotta filling: drain the ricotta well.
Keep the dough from drying each time you rest it by wrapping it in cling film.
I'm definitely gonna try this, remember them fondly from my vacation on Malta
Now if I only could get a Kinnie here...
I've been here many years ago :) Was nice to eat traditional Maltese pastizzi in Canada!
Malta is the BEST little country in the whole world.
+Noodles37UK Fake
Trying to duplicate my Nanni's Pastizzi's. That dough is such a challenge. Thanks for the video! Many tips on working the dough! This is wonderful!!
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@@PaceCooksChannel Now I know what I'm doing this weekend! Thanks!
What is the yellow stuff he’s rubbing on the surface? Is it crisco/vegetable shortening?
Butter actually
I wanna travel to Malta just to visit this bakery and eat TONS of pastizzi!!!! Very skillful bakers and it looks so yummy. Nice song too :)
Jan Falzon Thanks, I thought the bakery was in Malta. I guess I should be heading to Australia then ;) Or maybe to NY or CA, as where I live here in OH we don't have any Maltese shops.
Jan Falzon Thanks for the info! BTW what other pastries are you guy famous for beside pastizzi?
Jan Falzon Wow!!! Super interesting post! My mouth is watering as I read your reply. I'm heading to Malta :)
LesFoodies He's in Australia
Hes fast! My pastizzi are all different and I take a whole day to make a dozen lol
Just ring Neriku in Rooty hill the master of pastizzi making.
and that is why they are the best!! Pastizzi + Kinnie = :)
IS IT STILL THERE THIS PLACE
Thats my Dadda xxxx
ask your daddy for his ricotta filling recipe and meat filling receipe
Hi ! Can you ask your dad if they used to be in Surry Hills pls?
Is it under new Management? The food their just got so much better?
What u fill inside chef
mmmmm Pastizzi!
I live in Texas and would love to try to make pastizzi. The pea filling is my favorite, but I also love the ricotta. I love that this video showed me excellent technique to make them, but I would love if you could share your recipe with me personally as it's not likely I can buy some being so far away. I miss summers in Malta and the cuisine. Would you mind sharing?
Joseph Galea Pastizzi recipe, make your own Maltese traditional cheesecakes with ricotta or peas
Ingredients to make your own Pastizzi:Pastry:
14 oz flour
Water
A pinch of salt
2 oz soft shortening
2 oz margarine
Filling:
14 oz ricotta
4 eggs
A pinch of salt
PepperDon't worry, Pastizzi are not hard to preparePut the flour in a mixing bowl, add enough water to make a stiff dough. Beat (in electric mixer) on medium speed until smooth. If the pastry is at all sticky add more flour.
Roll the pastry out 1/8" thick on a floured board, spread the shorteneing over the whole surface, using the hands. Roll up as for Swiss roll. Now roll the pastry out again - spread it this time with margarine. When ready for use roll it out for the third time.
Make the filling. Mash the ricotta with a fork, add the salt and the unbeaten eggs. The pastizzi may now be made into little tartlets in round tartlet cases or they may be cut in the same way as ravioli.
Bake in a hot oven (max) for 20-25 minutes or until risen and golden brown
do you put in fridge before rolling it out when ready to use.. I see in the video .. it is wrapped in cellophane and put in fridge.. how long do you recommend and why?
this is beyooond me
Who sings this song??
Hi I am in Malta and I am very much interested to learn pastizzi. Can you help me please?
30c for flaky pastry and ricotta can't go wrong
Nariku the best pastizzi in Sydney
Hi there, is this Shop still open? I tried calling both numbers and they seem to be disconnected. Thanks
i was told he's in Malta or Canberra on Holidays
The best pastizzi in Australian are from Zeps 6******
What kind of cheese is he using?
Ricotta and the brownish green one is curried peas
who singing the song. I have a funny feeling that my uncle
N A Is Azzopardi a common family name in Malta? Or is it one family? My husband's ancestors have that name. His grandparents came to America and left the family behind. We are traveling to Malta next week. Could be fun running into someone!
Monica Waling
hi monica not sure if you had a reply ,but yes Azzopardi is a common maltese name , my auntie and cousins are azzopardis . angela grixti x
10 minutes from home.
What about the recipe?
DETAILS PLEASE!
It's a very very hard pastry to make.. my nana use to do it by hand now that she's 90 she buys it from a younger lady who makes it, then my Nana adds her ricotta filling. Love growing up eating these 👍
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Iaqwa Pastizi Hu ta Malta Hot Hot lecker mmmm
en francais s v p
Peas better than irkotta. pastry defines what's in the ingredients. Omni Maltija, and can never eat fenek as i am British
why are they call PASTIZZI ?
With our long and rich history, there's no wonder that Maltese cuisine reflects its rich national heritage, merging Arabic, Eastern, French, Spanish, Catalan and of course British cultures in one plate. Over the centuries Maltese food, and particularly Christmas cuisine, has been influenced by the neighbouring Italy, and mostly, the Sicilian culture, but of course, even the colonial British left their legacy of turkey treats. The Maltese also creatively improvised some of their own recipes using their inherited knowledge. So, gastronomically speaking, our history became as complicated and as interesting as our past.Whilst tucking into some scrumptious Pastizzi or a warm Aljotta, did you ever ask where the recipes originally came from? Have you ever wondered about the origins of the Soppa Ta' L-Armla, Imqaret, and Qaghaq tal-Ghasel?
It is believed for instance, that minced meat and mince pies were introduced to the island back in medieval times as a result of North African influence.
Joseph Galea Pastizzi recipe, make your own Maltese traditional cheesecakes with ricotta or peas
Ingredients to make your own Pastizzi:Pastry:
14 oz flour
Water
A pinch of salt
2 oz soft shortening
2 oz margarine
Filling:
14 oz ricotta
4 eggs
A pinch of salt
PepperDon't worry, Pastizzi are not hard to preparePut the flour in a mixing bowl, add enough water to make a stiff dough. Beat (in electric mixer) on medium speed until smooth. If the pastry is at all sticky add more flour.
Roll the pastry out 1/8" thick on a floured board, spread the shorteneing over the whole surface, using the hands. Roll up as for Swiss roll. Now roll the pastry out again - spread it this time with margarine. When ready for use roll it out for the third time.
Make the filling. Mash the ricotta with a fork, add the salt and the unbeaten eggs. The pastizzi may now be made into little tartlets in round tartlet cases or they may be cut in the same way as ravioli.
Bake in a hot oven (max) for 20-25 minutes or until risen and golden brown
notsolucky I n
The Greek left their imprint on Maltese cuisine but in the case of pastizzi, in name only. The Greek have a beef and pasta dish called pastitsio. The Maltese make a similar dish to pastitsio ..but it's called timpana!
bec pasttizz is like pussy you know we say pastizz when we refer 2 pusyy
PASTIZZI ARE VERY GOOD IN TASTE BUT VERY BAD FOR YOUR HEART!!!!!!!!!!!!!!!!
I only live once and I will die no matter what. Love to enjoy half a dozen pastizzi with a cup of coffee!