Filo Pastizzi with naspli and soft gbejna

‘I made these pastries using filo from the leftovers of a pie 5 days before.  It refrigerates well and unlike other filo pastry does not tend to dry up.  The pastizzi [diamond shaped pastries] are flaky and a healthier alternative to the shop bought ones.   If you make them using fresh filo you will have a much smoother finish.  

The combination of soft gbejna, medlars [naspli] and honey is amazing’

You will need to make a fruit compote and some other ingredients:

2 soft fresh gbejna, chopped up into small squares
6 sheets filo pastry cut into long strips

For the compote you will need:
12 medlars, pitted and roughly chopped with skin on
1 tablespoons light brown sugar
1 tablespoon honey
juice of 1/2 lemon
1 vanilla pod
3 tablespoons water

Place all the ingredients into a saucepan over medium heat.  Stir and bring the mix to a gentle boil.  Continue cooking until the liquid in the pan has reduced.  Taste and add more honey to suit your preferences.  Allow to cool.

naspli gbejniet pasties 2.jpg

Preheat the oven to 170C.  Brush a baking tray with olive oil.

Cut the filo pastry into strips and lay out each strip onto a clean surface.  Brush it with olive oil.  Place a teaspoon of the medlar compote in the corner of the filo strip closest to you.  On top of that place a small piece of chopped fresh gbejna.

Fold the pastry diagonally to create a triangle shape.  Continue folding into a triangle shape.  Brush the surface with olive oil and place on the baking tray.

Continue making the pastizzi until you have used up all the filling and gbejnas.

Place in a preheated oven and bake for around 20 minutes until they are cripsy.

Take out of the oven and allow to rest for 5 minutes.  Serve warm with more honey if desired.  They are also delicious cold.


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