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Qaghaq Ta’ L-Ghasel – Honey Rings
Ingredients:
-
Pastry Ingredients
- 750ml water
- 600g flour
- 2 egg yolks
- 250g semolina
- 50g. very finely chopped candied peel
- 50g margarine
- pinch of ground cloves
- water Filling Ingredients
- 75g. jam
- 150g. sugar
- 600g. treacle
- lemon zest, orange and tangerine
Method:
Put all the filling ingredients (except the semolina) into a saucepan and bring to the boil.After boiling, thicken with semolina, adding only a little at a time.
Continue cooking tor a few seconds and leave to cool and then rub the margarine into the flour, bind with the yolks and a little water.
Leave the pastry to set for two hours before using. Roll out the pastry into long strips of 10cm by 18cm .
Put some filling in the middle, the whole length of the pastry. fold the pastry.
Now bring the two ends of the pastry together to form a ring.
Sprinkle a baking sheet with semolina, put the rings on the sheet and bake in a moderate oven for 25 minutes.
Before cooking, take a sharp knife and lash the pastry in different places.
Difficulty: Easy
This entry was posted in By Course, By Occasion, Christmas, Desert, Picnics, Recipes, Sweets and tagged food, helu, Honey, Recipes, sweets, traditional maltese recipes. Bookmark the permalink.
I must try this recipe ,I made the rings once long time ago and all the filling oozed out.Do you mix the 750ml water with the pastry or with the treacle filling.