Anna Sultana's Pastizzi / Ricotta Tarts, Maltese Style

Okay, the Pasticiotti was the last Soprano recipe.

It was what we've come to expect from Carmela.

Delicious.

But... a bit labor intensive.

And it's a little hard to believe that she actually would make a batch for the family.

Let alone a houseful of company.

All that work for 8 tartlets.

It was supposed to serve 6.

Right.

Can't you picture Tony eating 4 all by himself?

And JR grabbing the other 4?

Ma had to feed her family in addition to doing a regular 40-hour shift at Lily Tulip.

She needed more bang for her buck in the kitchen, time-wise.

A favourite special event dessert was Ma's Pastizzi, cheese cakes.

No, Pastizzi is nothing like the Co-op Refrigerator cheesecake.

Or Carmela's cheesecake.

This was Ma's cheese cake.

And we loved it.

       

                              Pastizzi

Makes 6

Grease a large baking sheet

Press through a sieve

200 g ricotta

Add

1/4 teaspoon salt

Pinch of white pepper

Mix well.

In a large bowl whisk until pale yellow

3 large eggs

Add seasoned ricotta and mix well.

On a floured surface roll out into long strips

200 g puff pastry (from the frozen food section)

Cut pastry into 6 squares.

Put a tablespoonful of the ricotta filling in the center.

Bring together the corners of the pastry, leaving the top a little open.

Place the cheese cakes on the prepared pan.

Beat together

1 egg yolk

1 Tablespoon water

Brush the yolk mixture over the cheese cakes.

Preheat oven to 425º

Bake 45 minutes until lightly golden.

They're best hot.

My favorite part is the crusty baked egg on top.

Way better than the icing squiggle on the storebought Hostess cupcakes.