Now that truffle pastizzi are actually a thing, and a very successful one at that, our mind couldn’t help but wander into the depths of what else could be. From classic meaty flavours to left-field takes on traditional ideas… here are 5 pastizzi flavours we’d like to see in Malta now that truffle is a thing.
This smoky Maltese snack is one of the country’s favourite flavours, especially during the summer months. We’re fairly certain that if it had to be incorporated into Malta’s most iconic flaky snack, it would be a match made in heaven for meat lovers everywhere.
An all-time favourite, vegetarian-appropriate packed with flavour; the classic mixture of basil leaves, pine nuts, parmesan and olive oil fits on almost everything and we think it would make a great limited edition pastizz. We’ve seen pesto pastries, pesto pizza, pesto pasta and so much more… maybe it’s time for the pesto pastizz.
A timeless Maltese dish which has been around for generations, the Maltese Rabbit Stew has had many iterations throughout Malta’s gastronomical history and it would only be fitting if we tried a Stuffat tal-Fenek pastizz at least once. Then, whether you want to follow it up with a piping hot plate of rabbit stew spaghetti and ice cold pint of Cisk is your choice.
A dessert pastizz is the stuff of Maltese snack dreams and if we had to choice which culinary creation would best cross paths with the flaky Maltese favourite, the Ħelwa tat-Tork immediately comes to mind. The crumbly, nutty, vanilla dessert would be a surprisingly sweet substitute to the classic ricotta filling (which is honestly the best one, right?).
We’re 100 percent sure that this idea will ruffle a few feathers, but you have to admit that it’s worth a try at the very least. The mixture is typically found in spaghetti dishes but has made its way into other food variations, we can easily see ourselves munching on a crispy golden pastizz with eggs, Pecorino Romano, guanciale and black peppers
Which flavour would you like to see?