Though Malta Bake Shop has a pretty decent selection of Maltese pastries, I think it’s safe to say that pastizzi is their claim to fame (they even sell frozen versions of them to a few dozen supermarkets across the GTA).
They have a few different varieties, but when I went they had two: beef and peas, and cheese.
There’s really not a lot to pastizzi; it’s a diamond-shaped pastry, with the aforementioned fillings wrapped in a delightfully flaky dough.
It’s really the pastry itself that makes this so amazing: it’s crispy, flaky, buttery and perfect. It’s similar to Greek-style phyllo pastry, but it’s done perfectly. It’s the type of pastry perfection that can only be done by people who have been making the same thing for many, many years, and have clearly mastered their craft.
The fillings were tasty as well, though the beef and peas was the superior of the two. The cheese (ricotta) wasn’t bad, but it was a bit underseasoned, and a little eggy for my tastes.
I should also note that these things are ninety cents each, which is insanely cheap for something so delicious.