Maltese Honey Ring: Pastry, Secrets, and Treacle

The Maltese honey ring, known locally as qaghaq ta’ l-ghasel, is not actually filled with honey. Yes, we’re starting there. Because the first thing you need to know about this peculiar pastry is that it’s a glorious fib. It tells you it’s sweetened with honey, but what’s really going on inside is a dark, sticky, spicy treacle filling called qastanija, made from sugar, semolina, orange zest, aniseed, cloves, and a touch of cocoa powder if you’re lucky. It’s like a mince pie and a fig roll got a sunburn in the Mediterranean.

These rings are Maltese through and through. You’ll find them sold in bakeries year-round, but they truly shine during Christmas time, when trays of them appear like edible halos on every table from Valletta to Gozo. The dough is soft yet sturdy, more bread than biscuit, and it hugs the filling like it’s protecting family secrets. Golden and rustic, they’re always finished with a glossy egg wash and maybe a sprinkle of sesame seeds for the overachievers.

There’s something about qaghaq ta’ l-ghasel that tastes like an old story. They’ve been around for centuries, with records dating back to the time of the Knights of St John. Some say the rings symbolised eternity and unity, others say they were just a handy way to eat molasses without a spoon. Either way, they’ve stuck around, probably because they pair beautifully with gossip and a hot cup of tea.

Regional variations do exist, mostly in the tweaks to the spice mix or the texture of the filling. Some are heavier on citrus, others like more clove, and a few modern versions flirt with chocolate chips or brandy. But the classic stays true to its roots: spiced, chewy, slightly bitter, sweet enough to calm your nerves but not cloying enough to ruin your appetite.

What makes the Maltese honey ring special isn’t just the flavour, it’s the experience. You need a decent bite to get through the crust and into that dense core. It’s messy in the most rewarding way. There’s tradition in every chew, and possibly a flake of pastry on your jumper.

You could pair it with coffee, sure, especially a sharp espresso to slice through the richness. But better still is a cup of strong black tea with lemon, or even a glass of sweet Marsala wine if you’re embracing your Mediterranean alter ego. Serve it alongside a plate of salty gbejna (Maltese sheep cheese) or olives if you’re going for a full tea table spread that knows no boundaries.

As for health benefits: look, there’s fibre in there, there’s citrus zest, there’s even some iron in the treacle. That’s enough to qualify as self-care, right? Of course, moderation is key, but so is joy. And qaghaq ta’ l-ghasel is nothing if not joyful.

You’ll find them in most Maltese bakeries, especially around holidays. Some supermarkets stock them vacuum-packed, but honestly, nothing beats one that’s still warm from the oven, the filling just beginning to ooze. A few online shops ship them abroad, though results may vary depending on how many postal adventures your pastry can survive.

If you’re tempted to make them yourself (and you should be), it’s more rustic than refined, and all the better for it.

Qaghaq ta’ l-Ghasel (Maltese Honey Ring)

For the dough, mix:

• 500g plain flour
• 75g margarine or butter
• A pinch of salt
• Cold water to bring it together into a smooth dough

Let it rest while you prepare the filling:

• 200g dark treacle
• 100g sugar
• 100g semolina
• Zest of one orange
• A splash of orange juice
• A pinch each of ground cloves, cinnamon, and aniseed
• Optional: cocoa powder or a dash of brandy

Gently heat the filling ingredients until thickened. Cool slightly.

Roll out the dough into long strips, spoon the filling along the centre, and fold over to seal into rings. Score the tops for dramatic effect, brush with egg wash, and bake at 180ºC until golden.

Eat warm, preferably while pretending you’re looking out over a Maltese harbour. Crumbs on your lap are practically mandatory.