Maltese Christmas Honey Rings (Qagħaq ta’ L-Għasel)

For the pastry:

1. • – mix the flour, semolina, sugar and a pinch of salt;
   • – add the yolk and the oil;
   • – knead well till you get a smooth dough (pour some milk to bind as you deem necessary);
   • – transfer the dough into a bowl and cover it with a kitchen towel;

For the filling:

1. • – put the molasses in a sauce pan;
   • – mix it with all the remaining ingredients except for the semolina;
   • – put the sauce pan on the stove on medium heat;
   • – simmer until everything starts to boil;
   • – remove the sauce pan from the stove;
   • – immediately pour the semolina onto the mixture and mix well till it gets absorbed;
   • – the end result should be a spongy and grainy mass;
   • – put it aside till it cools down;

To make the honey rings:

1. 

   • – roll out the pastry into long thin strips;
   • – put some mixture in the middle;
   • – roll the pastry around it to form long tubes;
   • – form each tube into a ring;
   • – cut slits with a sharp knife;
   • – bake at 180 degrees for about 30  minutes or till golden;