Three Cheese Pastizzi – a delicious recipe with ricotta cheese, mozzarella cheese, parmesan cheese, salt, eggs, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place ricotta in a bowl andusing a fork mash until almost smooth and then add mozzarella and parmesan and season with salt and pepper, stir to combine and then add half the egg and stir again to combine.
2
Preheat oven to 22oC (200C fan forced).
3
Line 2 baking trays with baking paper.
4
Using a 10cm round cutter, cut 5 rounds from each pastry sheet and brush edge of round with egg.
5
Spoon 1 level tablespoon of mixture onto centre of each round and spread to a 5cm log and then fold up 2 sides of pastry to enclose the log and pinch to seal and twist end to form points.
6
Place of prepared trays and brush with remaining egg.
7
Bake for 20 to 25 minutes or until golden and puffed.
8
Stand for 4 minutes before serving.
9
TO FREEZE - place uncooked pastizzi on a baking tray lined with baking paper and freeze for 2 to 3 hours or until firm and then transfer to a large snaplock bag, expel air from bag and freeze for up to 1 month.
10
TO REHEAT - preheat oven to 220C (200C fan forced). Line 2 baking trays with baking paper and place frozen pastizzi on prepared trays and bake for 25 minutes or until golden and heated through.
309
kcal
Calories
22
g
Fat
4
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 300 g ricotta cheese (fresh), 2/3 cup mozzarella cheese (coarsely grated), 1/2 cup parmesan cheese (finely grated), salt and pepper (to taste), and more.
Yes, Three Cheese Pastizzi falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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