What are pastezzards?

Pastzzows are small oval or diamond versions of cottage cheese cakes or peacocks that come from the Mediterranean island nation in Malta. These pastries are usually filled with either fresh Ricott cheese or a mixture of somewhat spicy peas from a porridge known as pizelli . The singular word for pasteization is in fact pasteizz in Maltese. Pastizes are popular refreshments in Malta and in Maltese enclaves in other countries. Traditional pastzzins can be purchased from street dealers throughout Malta, especially on Sundays and sometime at the end of Friday and Saturday night - comfortable for recipes for the night club. This variant of pastezzizziszi can usually be sampled in Maltese sidewalks of cafes or in bakeries known as Pastizziiasias . Typical Maltese Pastzzeria is often operated by the same family with their own unique recipes for these popular cheese or legume dishes. While most of these pastries can still be purchased only in the façade, someThe bakers also sell them online.

The first visitors to Malta who try pasteization are often surprised to be more salty than sweet pastries; Confusion usually comes from a reference to pasteizz as a "curd cake". Maltese recipes for this type of pastry generally relate to unsweetened ricotto filling rather than dessert curd ingredients. Frequent breakfast on the road for some busy Maltese workers is one of these freshly baked ricott pastries with sugar and paired with a glass of hot tea or coffee.

This traditional pastry has also gained some popularity in other countries that have significant Maltese communities; Examples include Canada, Australia and the United Kingdom. Some local bakers in these communities have modified their recipes to paste to include a wider range of salty fillings to address more diverse tastes. It is not unusual to findOne of these pastries filled with other vegetables such as spinach or meat such as beef or pork.

The

production process of pasteing in a typical Maltese bakery usually includes the introduction of fresh dough on the cloud, slicing into the appropriate sizes and folding each of the added filling to form traditional pasteizes . Groups of about 30 pastries can be baked at a time in the oven burning wood. Most of Malta's inhabitants tend to agree that any taste pasteization is best consumed from the oven and hot.