Sinizza
 
Cook time
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If you don't know about this you now do! This has become my favourite dessert!
Author:
Cuisine: Maltese
Ingredients
  • 375g puff pastry
  • Rasberry jam
  • Sponge cake
  • Raspberry liqueur (or any sweet liqueur)
  • 60 grams chopped nuts
  • 600 grams ricotta
  • 1 teaspoon vanilla essence
  • 4 tablespoons caster sugar
  • 1 tablespoon glaced cherries finely chopped
  • 4 tablespoons candied peel
  • 4 tablespoons finely grated chocolate
  • Lightly beaten egg and caster sugar to glaze the top of the pastry before baking.
Instructions
  1. On a baking tray place some baking paper and roll out the puff pastry.
  2. Spread some rasberry or any berry jam onto the pastry.
  3. Place the sponge cake on top of the pastry leaving space around the edges.
  4. Spread some more jam on the sponge cake (if your sponge cake is a jam swiss roll then you will not need to spread any more jam) and sprinkle with liqueur.
  5. Mix all the other remaining ingredients and then spread the ricotta mixture onto the sponge cake.
  6. Preheat the oven to 180oC.
  7. Lift one side of the pastry towards the centre of the sinizza.
  8. Lift the other side of the pastry towards the centre of the sinizza and seal the edges with your fingers.
  9. Glace with the beaten egg and sprinkle sugar on top.
  10. Prick several times with a fork.
  11. Bake in the oven until golden brown.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/sinizza/