Qaghaq Tal L-Ghasel (Treacle Rings)

Ingredients:

For the Filling:
600ml treacle (molasses)
750ml water
150g sugar
75g jam (your preference)
50g candied peel, finely chopped
pinch of ground cloves
250g semolina

For the Pastry:
600g plain flour
2 egg yolks
50g margarine (or butter)
water, to bind

Method:

Begin with the filling. Combine the treacle, water, sugar, jam, candied peel and cloves in a pan. Bring the mixture to a boil then take off the heat and add the semolina to thicken, adding it a tablespoon at a time. Return to the heat and continue cooking for a few minutes to cook the semolina then take off the heat and set aside to cool.

In the meantime prepare the pastry. Sift the flour into a bowl, add the diced margarine (or butter) and rub into the flour. Mix in the egg yolks then add just enough water to bind. Knead lightly then roll into a ball, cover with clingfilm and refrigerate for at least 2 hours before use.

Turn the chilled pastry onto a floured work surface and roll out quite thinly then cut into strips about 8cm by 15cm. Place a line of the filling in the centre of the pastry strip (make sure to fill the entire length of the pastry) then fold the pastry over the filling to form a tube before bringing the two ends together to form a ring.

Sprinkle a baking tray with a layer of semolina and carefully place the treacle rings on top then use a sharp knife to slash a few steam holes in the top of the dough. Transfer to an oven pre-heated to 170°C and bake for about 25 minutes, or until heated through and lightly golden. Serve warm.