I'm very proud to say that I know Marvin personally, he's nothing short of being an absolute professional. When I talk about him, I often refer to him as the more classy Gordon Ramsey of the Mediterranean!
wow fantastic Marvin well done, when i lived in Malta mesida bordin st we walked up to amirun i would buy and eat approx 10 lovely pastizza ricotta, yummy. viva Malta and its people i married a Maltese girl we have been married 60yrs now 81yrs old wife 87,goodonya matey.
I visited Malta for the first summer and fell completely in love. I lived on Kinnie and pastizzi for five days, and now really craving it again. Thanks Marvin for this super clear tutorial, your pastizzi looks amazing!
Oh! When you crunched the baked Pastizzi I was in agony as I could almost taste these delicious pastries! Thank you so very much for this wonderful video. Bless you.
I always enjoy watching this video when I need to be reinspired to cook my homemade pastizzi! During covid I learned how to make them at home from scratch, and it's the best thing I ever did. I've learned from your video and a couple of others who are making authentic pastizzi. It's such a blessing to know how to do it, and to pass down the skill to our children, because these traditions are part of our culture and history. Prosit!!!
Ohhhh I miss Pastizzi. Here in Lithuania there are plenty of pastry snacks, but Pastizzi is home and that is my next project to learn to make them, so far I do my one Maltase sasage and Malteas bred. Well done they look so appetizing.
Great vid. I remember in the 90s when pastizzis from The Maltese Cafe in Darlinghurst, Sydney were only 20c each. A bag of 10 for $2 was the best value student food ever. They had ricotta, or spinach and ricotta, or vegetable curry, or curry beef, or dessert pastizzis with stewed apple and custard and some other random fillings. But I always thought the plain ricotta was the tastiest. They also did dine-in pasta dishes really basic like cannelloni and sauce super cheap. Quality budget food in an expensive inner city neighbourhood was a rare gem. Other patisseries just aren't as good as The Maltese Cafe and many times the price today and nowhere the value for money. That place was an institution and a service to the community. Really miss it. Thank you for bringing back the memories. Gonna have to master this myself.
Thank you for your wonderful compliments about our cuisine. I'm a Maltese in Malta and I could eat pastizzi everyday ... they are SOOOOO good! But, of course, I try very hard not to because they're fattening. ...LOL
Literally watching this and thinking about that shop on crown st 😊 I went to crown st primary so it was every morning for me, chicken mushroom my favorite lol I might give it a go for nostalgic purposes
Fell in love with the Maltese culture during the 70's in the west end of Toronto - The Junction. Wonderful people and Pastizzi were a regular daily staple served at every Maltese function. Thank you chef Gauci!
Same here. Mid to late 70s and early 80s. Parent's would take me to mass on Sunday in the Junction and afterwards it was Pastizzi and tea from those cute silver mini-kettles at the Malta Bake Shop. Everytime I make it to Toronto now, I make sure I bring back a suitcase full of frozen pastizzi. I may actually try this method.
That was absolutely amazing! After all these years growing up eating the little gem's I finally see someone making Maltese pastizzi! You make it look so easy. We'll done 👍
I knew that the pastry was rolled, i knew how the pastiz were formed. I never knew the pastry formula or, indeed, how one stopped it from drying out... thank you so much, i will definitely be attempting to make my own to show off to my family. You, Sir, have changed my life... Thank you.
Everyone remembers their first... I remember my parents giving me my first pastizzi tal pizelli... I said to them, "what the £♡《£ are you giving me.....?" I have since had a 13.5 year love affair with these delicacies and have gained as much in kilos since, lol. I'm now itching to attempt to make my own...
The first pastizzi recipe which actually worked for me!! I know the pizzelli mixture a little different so did it the what I thought was ‘normal’ way, but the pastry was just fantastic!! Thank so much for posting this! you’ve made me less ‘homesick’ hehe ❤️
Great video! I used to live in Malta and we used to devour two or three of them in the Cafe Cordina whenever we went to Valetta. Totally addictive! Now I know how to make them, I'll be addicted again! The other addiction was Maltese bread - "Hobs" Do you have a recipe for that toom Marvin? It was the best bread i ever ate!
Thanks Marvin,after seeing so many show you how pastizzi is made no e come up to your mark. Seeing how you make the pastry dough and stretch it and what for years I could not fathom was how those layers were done.after you cut the dough and pressing in the centre and flipping it to add the ricotta ,OMG THIS was the trick.Thank you I will keep seeing the video till its etched in my mind and do it this weekend THANKS HAFNA martin
I was in malta from 1993 to 2000 My best pastitssi and i did it in Canada and I still learning the trucks And this is the best trucks I learend From you thank you
We Grew Up On These As My Dad Is Maltesa so amazing good but now i am lactose and cannot eat them miss them wow this is amazing as we put layers and layers to this sweet thanks so very much
"Ma's" gone now, but my Mother-in-law and I would spend hours making her recipie from Malta. We made the meat ones as well, all incredibly delicious! We drank the wine and cooked so many the kitchen looked like a bakery. She would get mad at me because I dipped them in A-1 Sauce, lol. I never knew what kind of dish she was cooking, but it was so good! (I'm from Michigan) My wife became an excellent cook because of her Mother "Nellie"!
Ive lived in Malta it's a beautiful country would love to go back and stay the food is amazing people there are friendly (good people) I made pastizzi when I first got back to the states love it it's been a minute since I made it however I plan to make it this week I never used semolina but everyone's different as well as in cooking thanks for the video it looks so yummy
You’ll be very disappointed if you return to Malta. It’s been taken over by a party of amateur thugs. They are promising other thugs gold and silver and will be there for many years…..until everyone else has left and Malta will be occupied by chavs, hooligans, thugs, thieves and murderers.
Those look amazing. I grew up making them with my mom and have done them in my own. You do things a bit different then I’ve learned and I want to try your way. Thanks for the video!
Fantastic video thanks for sharing I shall definitely try out this recipe. I was born in Malta and now I live in the uk, I love both kinds of pastizzi especially with a bottle of Kinnie.
Great tutorial Marvin :) Will be off to Malta next week, and was wondering if you know any pastizzi shops in Sliema, Mdina or Valletta that makes them without pork fat? Thanks a lot and keep up the good work.
I loved pastizzi the first time i went to Gozo with my husband and 2 sons my sons wantered to stay there forever the first thing we bought on the boat to Gozo was Pastizzi they were so delicious we loved them Australia
Thank you very much for this Video. Already the first tray almost perfect. And with 1Kg of Ricotta wey to much. But like this I can tray straight a second time
I lived in Malta a couple years ago and to this day, this is by far my favorite lokal snack out of all the places I traveled to/lived in! The Ricotta version, I mean. I never understood the mushed pea pastizzi...
Here in Toronto, Canada we have a couple Pastizzi shops but the quality has gone down big time, they are hard not flaky and hardly any filling. Thank You Very Much for this video. When I was in Malta I remember circle shape Pastizzi from many years ago. Can you show us how to make those as well. Thank You
I live in Alberta ,a while back I bought them from Toronto ,they turned out to be garbage I’m trying to make them your way but I’m having a bit of a problem getting tho dough thin, any advise? thank you.
Can someone please clarify if the filling recipe with the peas was for a full batch or half a batch ? Full batch was 900g flour. Thank you for sharing this wonderful recipe and video.
My partner is from Malta, she introduced me to Patizzi and it gave me an instant addiction. Patizzi is practically impossible to find in England so I'm going to try to learn how to make it well and maybe set up a Saturday Market stall for it in Colchester
Fantastic, I have to make this. I've been to Malta 3 times when I was a youth and the peacakes and cheescakes were simply fantastic. They were 5c/5p? each back in 1980. cheers
Hi, thanks for the tutorial. I’ve made them before with varying degrees of success. What is the approximate weight of each dough portion for a pastizz?
They look just amazing and I'm thinking of giving this recipe a go but I was wondering if I could use butter as margarine is bad for me and I don't eat pork so lard is out. Maybe a mixture of butter and olive oil? Probably rolling the pastry through a pasta roller would be an idea too.
Lard is beef, not pork. The different mix of fats is important as with any layered pastry (flaky, puff etc). Margarine was developed for baking so is better than butter - it doesn't burn at such a low temperature as butter.
@@jenchris40 Sorry, but lard is from pork and margarine is rubbish and I would not use either of those items as I value my health. I will use the rendered fat from beef (that I process myself) and butter and/or olive oil. If they don't turn out I will not starve but I think they will be OK.
@@josephinegrech8438 Crisco is also crap, I know you probably think I am too fussy but I do my research and margarine is almost plastic, Crisco is so modified and vegetables do not have oil. There are other oils that are also disgusting like vegetable oil and canola oil to name just two. So NO, I will not use Crisco. I'll stick to butter and olive oil, thanks.
@@Vicki-sq4jw You need a solid fat for flaky pastry. Olive oil won't work. Use a high butter fat content butter. Olive oil is good to prevent the dough from drying out and so it won't stick to the cling wrap.
I'm very proud to say that I know Marvin personally, he's nothing short of being an absolute professional. When I talk about him, I often refer to him as the more classy Gordon Ramsey of the Mediterranean!
I am a Maltese Canadian. and I've been eating these since I could hold them in my hands. delicious !.
wow fantastic Marvin well done, when i lived in Malta mesida bordin st we walked up to amirun i would buy and eat approx 10 lovely pastizza ricotta, yummy. viva Malta and its people i married a Maltese girl we have been married 60yrs now 81yrs old wife 87,goodonya matey.
This man know how to make them ❤ best one on utube ❤🇨🇦🇲🇹
I visited Malta for the first summer and fell completely in love. I lived on Kinnie and pastizzi for five days, and now really craving it again. Thanks Marvin for this super clear tutorial, your pastizzi looks amazing!
Oh! When you crunched the baked Pastizzi I was in agony as I could almost taste these delicious pastries! Thank you so very much for this wonderful video. Bless you.
Same!
I always enjoy watching this video when I need to be reinspired to cook my homemade pastizzi! During covid I learned how to make them at home from scratch, and it's the best thing I ever did. I've learned from your video and a couple of others who are making authentic pastizzi. It's such a blessing to know how to do it, and to pass down the skill to our children, because these traditions are part of our culture and history. Prosit!!!
Well done , they look so yummy ,I miss the real pastizzi so much ;
Thank you so much Marvin.
Your tutorial is perfect.
My Mother was Maltese. I make a lot of her food. Your pastizzi is perfection.
OMG, THIS LOOKS AMAZING! I lived in Malta for 3 years and it's a really nice place and Pastizzi is one of my favorite foods from there!
Ohhhh I miss Pastizzi. Here in Lithuania there are plenty of pastry snacks, but Pastizzi is home and that is my next project to learn to make them, so far I do my one Maltase sasage and Malteas bred. Well done they look so appetizing.
Great vid. I remember in the 90s when pastizzis from The Maltese Cafe in Darlinghurst, Sydney were only 20c each. A bag of 10 for $2 was the best value student food ever. They had ricotta, or spinach and ricotta, or vegetable curry, or curry beef, or dessert pastizzis with stewed apple and custard and some other random fillings. But I always thought the plain ricotta was the tastiest. They also did dine-in pasta dishes really basic like cannelloni and sauce super cheap. Quality budget food in an expensive inner city neighbourhood was a rare gem. Other patisseries just aren't as good as The Maltese Cafe and many times the price today and nowhere the value for money. That place was an institution and a service to the community. Really miss it. Thank you for bringing back the memories. Gonna have to master this myself.
Are you talking about the Maltese Cafe in Newtown?? It hasn't closed down I don't think... they just moved
Thank you for your wonderful compliments about our cuisine. I'm a Maltese in Malta and I could eat pastizzi everyday ... they are SOOOOO good! But, of course, I try very hard not to because they're fattening. ...LOL
Literally watching this and thinking about that shop on crown st 😊 I went to crown st primary so it was every morning for me, chicken mushroom my favorite lol I might give it a go for nostalgic purposes
@@jacquelinezanetta8997 no, the original Maltese cafe was on crown street. Opened in the 80s(ish) closed their doors about 14 years ago.
Fell in love with the Maltese culture during the 70's
in the west end of Toronto - The Junction. Wonderful people and Pastizzi were a regular daily staple served at every Maltese function. Thank you chef Gauci!
Same here. Mid to late 70s and early 80s. Parent's would take me to mass on Sunday in the Junction and afterwards it was Pastizzi and tea from those cute silver mini-kettles at the Malta Bake Shop. Everytime I make it to Toronto now, I make sure I bring back a suitcase full of frozen pastizzi. I may actually try this method.
Great work Preserving our tradition :)
Wow! I’ve been eating these all my life and really never understand what it takes to make them. Those Pastizzi look unbelievable!!
Best pastizzi video: hands down
Oh we miss these so much, I can taste them now!
thanks for sharing this incredible recipy. otherwise it will be lost in time. thanks again
I followed your recipe and finally I got the best pastizzi I could ever make. Thank you so much for sharing the video with us 😊👌👏
Did you rest the dough in the fridge or on the bench each time? 😊
@@cassiemoralie5731 looked like the bench, but you know what damp weather can do to the dough.
I live in Lima Peru, thanks for this video, for sure i will try and make them, i miss them so much, and the Kinnie and the Twisteese :-P
That was absolutely amazing! After all these years growing up eating the little gem's I finally see someone making Maltese pastizzi! You make it look so easy. We'll done 👍
Listening to you speak brought back so many memories of my time living in Malta! You make it look so easy!
I knew that the pastry was rolled, i knew how the pastiz were formed. I never knew the pastry formula or, indeed, how one stopped it from drying out... thank you so much, i will definitely be attempting to make my own to show off to my family. You, Sir, have changed my life...
Thank you.
This is the best pastizzie recipe l ever seen. Usually l never do comment after watch the videos. Thank you very much for share the recipe.
I've been looking for this since 1960 when I had the first sensation of biting into one of these masterpieces. Thank you so much. Pete
Everyone remembers their first... I remember my parents giving me my first pastizzi tal pizelli... I said to them, "what the £♡《£ are you giving me.....?"
I have since had a 13.5 year love affair with these delicacies and have gained as much in kilos since, lol.
I'm now itching to attempt to make my own...
The first pastizzi recipe which actually worked for me!! I know the pizzelli mixture a little different so did it the what I thought was ‘normal’ way, but the pastry was just fantastic!! Thank so much for posting this! you’ve made me less ‘homesick’ hehe ❤️
Thank you so much. I am of Maltese heritage and my maternal grandparents have passed and only one of my aunt's makes them.
Hello Marvin, you're making me so homesick, fantastic video.
Great video! Thank you for sharing this very clear and amazing tutorial for making pastizzi. The pastizzi look fantastic.
Great video! I used to live in Malta and we used to devour two or three of them in the Cafe Cordina whenever we went to Valetta. Totally addictive! Now I know how to make them, I'll be addicted again! The other addiction was Maltese bread - "Hobs" Do you have a recipe for that toom Marvin? It was the best bread i ever ate!
❤ My dad was malties he cooked these
always a pleasure to eat watching you cook them I could smell them cooking ❤
Thanks Marvin,after seeing so many show you how pastizzi is made no e come up to your mark.
Seeing how you make the pastry dough and stretch it and what for years I could not fathom was how those layers were done.after you cut the dough and pressing in the centre and flipping it to add the ricotta ,OMG THIS was the trick.Thank you I will keep seeing the video till its etched in my mind and do it this weekend
THANKS HAFNA martin
This video you made is excellent! I'm going to try and make them again. Your explanation was perfect! Thank you for sharing.
Maybe the best explanation/demonstration on youtube as to how to make pastizzi.
I was in malta from 1993 to 2000
My best pastitssi and i did it in Canada and I still learning the trucks
And this is the best trucks I learend
From you thank you
Thank you so much for sharing I am going to make them next weekend 🙏🏼🙏🏼🙏🏼
Bravu. Best video on the subject yet, they look sooo delicious. Thanks.
Perfect recipe of tal pastizzi made. Thanks habib.
We Grew Up On These As My Dad Is Maltesa so amazing good but now i am lactose and cannot eat them miss them wow this is amazing as we put layers and layers to this sweet thanks so very much
Excellent, when I have a moment I will do this and let you know the outcome. We love the Pastizzi and they bring memories of our childhood in Malta…
Can’t wait to try your recipe
They look soooo Good !
Keep putting out the Maltese recipes.
Please let me know what temp you are cooking them at if using degrees. Thanks!
@@joycecallery7621 chef in video said 200 degrees C
"Ma's" gone now, but my Mother-in-law and I would spend hours making her recipie from Malta. We made the meat ones as well, all incredibly delicious! We drank the wine and cooked so many the kitchen looked like a bakery. She would get mad at me because I dipped them in A-1 Sauce, lol. I never knew what kind of dish she was cooking, but it was so good! (I'm from Michigan) My wife became an excellent cook because of her Mother "Nellie"!
Ive lived in Malta it's a beautiful country would love to go back and stay the food is amazing people there are friendly (good people) I made pastizzi when I first got back to the states love it it's been a minute since I made it however I plan to make it this week I never used semolina but everyone's different as well as in cooking thanks for the video it looks so yummy
You’ll be very disappointed if you return to Malta. It’s been taken over by a party of amateur thugs. They are promising other thugs gold and silver and will be there for many years…..until everyone else has left and Malta will be occupied by chavs, hooligans, thugs, thieves and murderers.
Those look amazing. I grew up making them with my mom and have done them in my own. You do things a bit different then I’ve learned and I want to try your way. Thanks for the video!
Hey, Im curious as to what was done differently in your home. Could you share it with me?
Wow, wow, wow! They're perfect, Marvin. Proset! Veru gew jidhru sbieh. I'm going to save this recipe. Many thanks.
Great video! Used to live in Malta and loveeed eating pastizzi ❤
Fantastic video thanks for sharing I shall definitely try out this recipe. I was born in Malta and now I live in the uk, I love both kinds of pastizzi especially with a bottle of Kinnie.
good job chef!!! could you please make traditional maltese bread ... thanks !
Fantastic my friend very well done god bless you good bye
That was from Malta by the way
there is
on my channel
WoW, great video the Pastizzi look very good!❤
FANTASTIC ❤ ❤ ❤
They looks good i want to try the pastizzi .
Yummmm I love pastizzi these look amazing
Perfect video! Thank you!
Those cheese cakes and pea cakes look delicious!!
Fond memories playing the Maltese Squash Open in the 1990’s and having those daily.
Amazing Job My Friend
Prosit Marvin......well done and thank you.
They look so good I want some
I love to watch him because to know how to do it I try thanks
Hey thanks for the video!
Do you rest the dough in the fridge or on the bench each time? 😊
Great tutorial Marvin :) Will be off to Malta next week, and was wondering if you know any pastizzi shops in Sliema, Mdina or Valletta that makes them without pork fat? Thanks a lot and keep up the good work.
Can't wait to try it. Thank-you
Best reciepe for pastizzi I’m gone to try it
OMG. These look so good ❤️😋
Thank You !!! I Will make it
Excellent video love this. Never knew how the dough is made. Can you use this dough for the maltese savoury pies?
My mother used to go down to the local pastizzi place, just to buy some pastizzi dough, and she would use it for making pie. 👍 awesome.
Vielen Dank für ihre Bemühungen gegeben haben
Would love e this fe ipe! Ma y tha ks for sharing this video. X x x
I loved pastizzi the first time i went to Gozo with my husband and 2 sons my sons wantered to stay there forever the first thing we bought on the boat to Gozo was Pastizzi they were so delicious we loved them Australia
Hello
I have made your pastizzi and they are delicious. Can you tell me if i can freeze the pastry roll and thaw out later to form the pastizzi.
Thank you very much for this Video. Already the first tray almost perfect. And with 1Kg of Ricotta wey to much. But like this I can tray straight a second time
I lived in Malta a couple years ago and to this day, this is by far my favorite lokal snack out of all the places I traveled to/lived in!
The Ricotta version, I mean. I never understood the mushed pea pastizzi...
Great job of explanation…
I Loooove pastizzi,'s 😋
great video, I love these when I'm in Malta. I will now make them. Grazzi hafna
Omg! No wonder they are fattening but absolutely delicious!
A lot of effort for the people who sell them for just 50c. 👏👏👏👏
Amazing ! 👏👏
Excellent!! Grazie x
Here in Toronto, Canada we have a couple Pastizzi shops but the quality has gone down big time, they are hard not flaky and hardly any filling. Thank You Very Much for this video.
When I was in Malta I remember circle shape Pastizzi from many years ago. Can you show us how to make those as well.
Thank You
I live in Alberta ,a while back I bought them from Toronto ,they turned out to be garbage I’m trying to make them your way but I’m having a bit of a problem getting tho dough thin, any advise? thank you.
You make it look easy
Thanks so much for this.
Can someone please clarify if the filling recipe with the peas was for a full batch or half a batch ? Full batch was 900g flour. Thank you for sharing this wonderful recipe and video.
Mmmmmmwa you are fantabulous honey! Your vibe/your cooking/your love! My family and i love it xxx
this brings me back to nanna's pastizzi's
I really love pastizzi 😋
I want to open a shop kn my country 🇲🇺
I used to get a cheese pastizzi in Astoria Queens...they were so good
Great video, can I ask why the semolina? what does that bring to the pastizzi? is its flavour or texture? x
Amazing !!!😋
My nan was Maltese and when she visited and returned the UK she always brought back a load of these. Everyone went mad for them, didn't last long 😂
My favoriiiite! ❤ not to brag but my workmates call me pastizzi girl because I used to eat pastizzi every morning in the canteen lol 😂😂
Are these ok to freeze before cooking? Thanks
Perfect 👍
I love pastizzi both versions👨🍳
Yummmmmmm😍 thanks!
My partner is from Malta, she introduced me to Patizzi and it gave me an instant addiction.
Patizzi is practically impossible to find in England so I'm going to try to learn how to make it well and maybe set up a Saturday Market stall for it in Colchester
You can have it in cardiff at Mcsims
this is amazing! I love pastizzi. Is it possible to replace margarine with other non-dairy oil? e.g. olive oil?
I’m wondering if I can replace the margarine with butter! Lol!
@@kerrycooper-dean4243 yes, you can use butter or lard.
Fantastic, I have to make this. I've been to Malta 3 times when I was a youth and the peacakes and cheescakes were simply fantastic. They were 5c/5p? each back in 1980. cheers
They are €0.40c each now :D
Hi, thanks for the tutorial. I’ve made them before with varying degrees of success. What is the approximate weight of each dough portion for a pastizz?
They look just amazing and I'm thinking of giving this recipe a go but I was wondering if I could use butter as margarine is bad for me and I don't eat pork so lard is out. Maybe a mixture of butter and olive oil? Probably rolling the pastry through a pasta roller would be an idea too.
Lard is beef, not pork. The different mix of fats is important as with any layered pastry (flaky, puff etc). Margarine was developed for baking so is better than butter - it doesn't burn at such a low temperature as butter.
@@jenchris40 Sorry, but lard is from pork and margarine is rubbish and I would not use either of those items as I value my health. I will use the rendered fat from beef (that I process myself) and butter and/or olive oil. If they don't turn out I will not starve but I think they will be OK.
Use Crisco it's vegetable shortening.
@@josephinegrech8438 Crisco is also crap, I know you probably think I am too fussy but I do my research and margarine is almost plastic, Crisco is so modified and vegetables do not have oil. There are other oils that are also disgusting like vegetable oil and canola oil to name just two. So NO, I will not use Crisco. I'll stick to butter and olive oil, thanks.
@@Vicki-sq4jw You need a solid fat for flaky pastry. Olive oil won't work. Use a high butter fat content butter. Olive oil is good to prevent the dough from drying out and so it won't stick to the cling wrap.