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.
Ingredients
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
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Instructions
Step 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.
Step 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.
Step 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.
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