Saveur

Photo: Maura McEvoy

SERVES 12

Treacle rings are traditionally a Maltese holiday treat, but they're often eaten year-round. See Making a Treacle Ring for a simple technique for shaping the pastry.

FOR THE PASTRY:
2 1⁄2 cups flour
1 tbsp. sugar
1 tsp. salt
3⁄4 cup shortening
1 egg, lightly beaten

FOR THE FILLING:
1 cup black treacle or dark molasses
3⁄4 cup sugar
2 tsp. unsweetened cocoa
1 tbsp. anisette liqueur
Zest of 1 orange, grated
Zest of 1 lemon, grated
2 cups semolina
Flour
1 egg, lightly beaten

1. For the pastry, sift flour, sugar, and salt together in a medium bowl. Cut in shortening until mixture forms coarse crumbs. Mix in egg and sprinkle in 2–3 tbsp. ice water. Knead until dough just holds together. Divide dough into two balls and wrap in plastic wrap; refrigerate until chilled, about 1 hour.

2. For the filling: Mix treacle, sugar, cocoa, liqueur, and orange and lemon zests together in a medium saucepan. Bring mixture to a boil over medium heat. Gradually whisk in semolina, lower heat, and simmer until mixture is very thick, about 5–7 minutes. Pour into a bowl lined with plastic wrap; set aside to cool.

3. Preheat oven to 375°. Roll out pastry on a lightly floured work surface into two long strips, about 4" × 12". Place strips side by side on a baking sheet. Form mixture into two 2" × 12" "sausages". Lay filling in the center of pastry strips, pinch pastry closed leaving 1" gaps. Then pinch ends together to form a ring. Brush with egg wash and bake for 30–40 minutes, until golden brown.

This article was first published in Saveur in Issue #9