Your Stay in Malta & Gozo

Maltese Honey Rings

The Honey Ring is a traditional Maltese sweet made with black treacle, marmalade, orange peel, spices and honey. This Maltese speciality dates back to the 15th Century and may be enjoyed with wine, coffee, tea or as a dessert.
Maltese Honey Ring

It is easy to make your own Honey/Treacle Rings (Qaghaq ta' l-Ghasel):

Put all the filling ingredients (except the semolina) into a saucepan and bring to the boil.
After boiling, condense with semolina, adding 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 thin strips, about 20cm by 10cm.
Put some filling in the middle, the whole length of the pastry, and then fold the pastry into cigar-like strips.
Now bring the two ends of the pastry together to form a ring.
Sprinkle a baking sheet with semolina, place 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.


(for the pastry)
400 gr (or 14.10 oz) flour
75 gr (or 2.64 oz) semolina
2 egg yolks
100 gr (or 3.52 oz) unsalted butter
1 tablespoon sugar

(for the filling)
400 gr (or 14.10 oz) treacle
150 gr (or 5.29 oz) sugar
1 tablespoon chopped candied fruit
Grated rind of an orange/tangerine
Grated rind of a lemon
1 tablespoon cocoa
1 tablespoon aniseed liqueur
A little semolina
Pinch of cloves
2 cups of water

Making the pastry:
•Sieve the flour in a bowl with the semolina.
•Rub in the unsalted butter and pour in the egg yolk and sugar.
•Mix and knead well to form dough.
•If necessary add some water.

You can make the pastry beforehand and keep it in the fridge until you’re ready to do the filling.

Making the filling:
•Mix all the ingredients except for the semolina in a saucepan.
•Bring to the boil slowly and simmer.
•Add semolina gradually to the mixture until you get a thick consistency.
•Keep stirring the mixture constantly.
•Let the mixture cool down before continuing.

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