08/05/2026
Have any pastizzi dough hanging around the fridge?
I got bored tonight and decided to experiment.
I filled a couple of open pastizzi with marshmallows, caramel, and a pinch of sea salt, then baked them until the pastry turned flaky and golden and the filling bubbled over the edges.
Think of it as a cross between a pastizz and a campfire s'more. Definitely not traditional... but definitely delicious.
Would you try one? 😏
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