Maura McEvoy

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.

Treacle Ring Treacle Ring
Treacle rings are traditionally a Maltese holiday treat, but they're often eaten year-round.
Yield: serves 12


  • 2 12 cups flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 34 cup shortening
  • 1 egg, lightly beaten


  • 1 cup black treacle or dark molasses
  • 34 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.