Maltese honey ring recipe
Maltese Honey Ring recipeThis article was published by: Matthew
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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|400 g||plain flour|
|75 g||semolina flour|
|100 g||unsalted butter, softened|
|1 tbsp||caster sugar|
|cold water, to mix, if required|
|For the Filling:|
|1 tbsp||candied fruit, chopped|
|1 medium||orange, zest only|
|1 medium||lemon, zest only|
|1 tbsp||cocoa powder|
|1 tbsp||aniseed liqueur|
|1 pinch(es)||ground cloves|
InstructionsTo make the pastry: sieve flour and semolina flour together into a bowl. Rub in the unsalted butter and mix in the egg yolk and sugar. Mix together thoroughly and knead into a dough. Add a little water if required. Chill until required.
To make the filling: Mix all the ingredients, other than the semolina, in a saucepan. Slowly bring to a boil and then reduce heat and simmer. Gradually add semolina until it becomes thick. Stir constantly to prevent burning. Allow to cool before assembling.
Preheat the oven to Gas Mark 4, 180°C, 350°F.
To assemble: thinly roll out the pastry and cut to rectangles about 2¼ x 8 inches, or 8 x 20cm. Spread some of the filling down the centre of all the strips. Roll each strip into a long sausage and then bring the ends together, and overlap them, forming a ring.
With a sharp knife, make small slashes through the top of the pastry at an angle in several places to expose the filling. Place rings on a floured baking tray and bake for about 20 minutes until the pastry is barely coloured, creating a contrast between the pale pastry and the black filling.
ca. 1 hr
Grade of difficulty:
Calories per portion:
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Reference: Maltese honey ring recipe
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