Qagħaq tal-għasel, Maltese for “honey rings”, are ring-shaped pastries with a spiced, syrupy filling flavored with citrus and aniseed. They are a Maltese sweet associated with the Christmas season, and they are also sold in bakeries at other times of the year.
The filling is traditionally made from a dark, sticky syrup. Despite the name, treacle or golden syrup is the usual base rather than honey. American cooks can use light molasses blended with golden syrup, or golden syrup alone for a milder result. Orange and lemon zest, cinnamon, cloves and ground aniseed give the filling its character.
The Maltese chestnut and cocoa drink imbuljuta tal-qastan (recipe on the site) is a customary companion at the holiday table.
Qagħaq tal-Għasel Recipe
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1/2 cup cold unsalted butter or vegetable shortening, cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- About 1/2 cup cold water
- For the syrup filling:
- 1 cup golden syrup (or 3/4 cup golden syrup plus 1/4 cup light molasses)
- 1/3 cup granulated sugar
- 1/2 cup water
- Zest of 1 orange
- Zest of 1 lemon
- 1 teaspoon ground aniseed (or ground anise seed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon unsweetened cocoa powder (optional)
Instructions
- For the filling, combine the golden syrup, sugar, water, zests, aniseed, cinnamon, cloves and cocoa, if using, in a saucepan. Simmer over medium-low heat for 10 to 12 minutes, until the syrup is noticeably thickened. Cool completely; it will thicken further as it cools.
- Whisk the flour, sugar, baking powder, salt and lemon zest. Rub in the butter until the mixture resembles fine crumbs.
- Add the water a tablespoon at a time and mix to a smooth, firm dough. Knead briefly, wrap and rest for 20 minutes.
- Heat the oven to 375°F and line a baking sheet with parchment.
- Divide the dough into 4 pieces. Roll each into a rectangle about 14 by 4 inches.
- Spoon one quarter of the cooled syrup in a line down the center of each rectangle, leaving a border. Fold the long sides over the filling and pinch the seam closed to form a log.
- Cut each log in half. Gently shape each piece into a ring, pinching the ends together firmly. Place rings seam side down on the baking sheet.
- Bake for 22 to 25 minutes, until golden. Cool on the sheet for 10 minutes, then on a rack.
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