Sweets / RICETTI
Maltese treacle rings
Pastry rings with a dark, fragrant treacle and spice filling.
◷ 100 min / 8 servings
Method
- Rub butter into flour and semolina. Gradually add water to form a firm dough. Cover and rest for 30 minutes.
- Warm treacle, water, citrus zest and spices. Stir in the filling semolina over low heat until thick. Cool completely.
- Heat oven to 180°C (160°C fan). Divide dough into 8 pieces; roll each into a thin rectangle about 25 × 10 cm.
- Place a rope of filling along the centre. Fold pastry around it, seal the seam and join ends into a ring.
- Make small slits across the top. Bake on a lined tray for 25–30 minutes until the pastry is pale golden.
✳ From the kitchen
Despite the name, this traditional version uses treacle rather than bee honey. Allow the filling to cool before eating.
Tradition reference
Heritage Malta · Maltese food traditions ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.