Treacle Ring

Name: Treacle Ring
Total time: PT0D0H0M
Yield: serves 12
Ingredients: 2 1 ⁄ 2 cups flour; 1 tbsp. sugar; 1 tsp. salt; 3 ⁄ 4 cup shortening; 1 egg, lightly beaten; 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

Serves
serves 12

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.

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.

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.
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.
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.