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Maltese Honey Ring
Qaghaq ta-l-Ghasel - sold all year-round in Malta but a particular favourite at Christmas
Ingredients
| 400 g | plain flour |
| 75 g | semolina flour |
| 1 | egg yolk |
| 100 g | unsalted butter, softened |
| 1 tbsp | caster sugar |
| cold water, to mix, if required | |
| For the Filling: | |
| 400 g | treacle |
| 150 g | sugar |
| 1 tbsp | candied fruit, chopped |
| 1 medium | orange, zest only |
| 1 medium | lemon, zest only |
| 1 tbsp | cocoa powder |
| 1 tbsp | aniseed liqueur |
| semolina | |
| 1 pinch(es) | ground cloves |
| 475 ml | water |
Method
Preparation time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a
To make the pastry: sieve flour and semolina flour together into a bowl. Rub in the unsalted butter and mix in the egg yolk and sugar. Mix together thoroughly and knead into a dough. Add a little water if required. Chill until required.
To make the filling: Mix all the ingredients, other than the semolina, in a saucepan. Slowly bring to a boil and then reduce heat and simmer. Gradually add semolina until it becomes thick. Stir constantly to prevent burning. Allow to cool before assembling.
Preheat the oven to Gas Mark 4, 180°C, 350°F.
To assemble: thinly roll out the pastry and cut to rectangles about 2¼ x 8 inches, or 8 x 20cm. Spread some of the filling down the centre of all the strips. Roll each strip into a long sausage and then bring the ends together, and overlap them, forming a ring.
With a sharp knife, make small slashes through the top of the pastry at an angle in several places to expose the filling. Place rings on a floured baking tray and bake for about 20 minutes until the pastry is barely coloured, creating a contrast between the pale pastry and the black filling.
To make the filling: Mix all the ingredients, other than the semolina, in a saucepan. Slowly bring to a boil and then reduce heat and simmer. Gradually add semolina until it becomes thick. Stir constantly to prevent burning. Allow to cool before assembling.
Preheat the oven to Gas Mark 4, 180°C, 350°F.
To assemble: thinly roll out the pastry and cut to rectangles about 2¼ x 8 inches, or 8 x 20cm. Spread some of the filling down the centre of all the strips. Roll each strip into a long sausage and then bring the ends together, and overlap them, forming a ring.
With a sharp knife, make small slashes through the top of the pastry at an angle in several places to expose the filling. Place rings on a floured baking tray and bake for about 20 minutes until the pastry is barely coloured, creating a contrast between the pale pastry and the black filling.
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