Qagħaq tal-għasel (treacle rings)

Qagħaq tal-għasel

For the pastry:

500g flour

125g semolina

200g margerine

some vanilla drops

2 tbs sugar

some lemon juice (2 tbs)

water to bind

Work the flour,semolina and sugar into the butter, add the juice, vanilla and bind with water.  Leave to rest for two days in the fridge.

Treacle filling:

500g treacle (about one bottle)

500 ml water

200g sugar

one lemon, orange and tangerine

2 tbs cocoa

1 tsp of each mixed spice, nutmeg, cinnamon, aniseed, ground cloves

half a packet semolina (around 250g)

Method:  peel fruit and cut into small pieces.  Put in a pan with some water and some of the sugar and boil.  Put the treacle in another pan add sugar, spices, cocoa, and some aniseed liquer/sambuca (optional). Mix well.  Liquidise all the fruit peel, the boiled fruit and the water in which it was boiled.  Add some more if necessary.  Add to the treacle mix and mix well.  Start adding the semolina whilst stirring continuously.  The mixture should be too hard, better a bit softer (add some more water if it comes too thick).  Cool and rest for two days.  Roll the pastry and cut into long strips, add the treacle filling in the middle, and form into sausage shape.  Turn into rings and cut a few slits on top.  Bake in a moderate oven (150 electric fan/gas 170) for about 45 minutes till pastry is crisp.


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