Qagħaq tal-Għasel

Festive rings filled with a dark treacle, citrus and spice mixture. Despite the name (literally "honey rings") there is no honey in them: the filling is black treacle, known in Maltese as għasel iswed.

• Serves: 12 rings
• Preparation: 50 min
• Cooking: 25 min

Ingredients

Pastry

• 500g plain flour
• 125g butter or margarine, softened
• Pinch salt
• 180-220ml water

Filling

• 400g black treacle or dark molasses
• 150ml water
• 150g semolina
• 100g sugar
• Zest of 1 orange
• Zest of 1 lemon
• 1 tsp ground cinnamon
• 1 tsp aniseed or ground anise
• Pinch ground cloves
• 1 tbsp cocoa powder (optional)

Method

1. Make the pastry, knead briefly and rest it while preparing the filling.
2. Cook the treacle, citrus peel, semolina, cocoa and spices until the mixture is thick enough to hold its shape; cool it.
3. Roll the dough into strips and pipe or spoon the filling along each strip.
4. Enclose the filling, form rings and make shallow decorative slashes without cutting all the way through.
5. Bake until the pastry is lightly coloured and allow the rings to cool before moving them.