Maltese Sweets

  • Prinjolata

    PRINJOLATA

    You will realise that it will soon be Carnival time in Malta, because of the hundreds of Prinjolati filling the confectioneries!!!!  The Prinjolata is a delicious sweet made of sweet shortcrust pastry biscuits, candied fruit, cream, nuts, chocolate and covered with Italian meringue.  Its name derives from the word “prinjoli” the Maltese name for pine-nuts.  When ready it resembles a snow capped mountain

    Sweet Shortcrust Biscuits

    Ingredients

    480g plain flour

    300g margarine

    120g sugar

    egg yolks

    vanilla essence

    grated rind of 1 lemon

    Method

    1. Prepare the shortcrust pastry as for Marmurat Tart.
    2. Preheat the oven 1800C, Gas Mark 4.
    3. Put the dough on a lightly floured surface and knead lightly.  Form dough into a long round shape and cut into walnut sized pieces.  Flatten each piece and shape into a small biscuit.
    4. Put the biscuits on a greased baking tray.
    5. Bake for 15-20 minutes, or until pale golden in colour.

     

    Confectioner’s Custard

    Nowadays in supermarkets and large grocery shops you can find this custard in powdered form and all you have to do is to add either milk or water.  It is quite easy to make and you can be sure that the end result will be perfect.  For those that will be using this type of custard, cook the custard according to the directions on the packet and then continue in the same way as this recipe from number 5.

    Those that prefer to have home made custard this is the recipe.

    Ingredients

    600ml milk

    100g sugar

    vanilla essence

    2 egg yolks

    40g cornflour

    400ml fresh cream

    Method

    1. Put the egg yolks and about one-third of the sugar in a bowl and whisk until they are pale and leave a slight trail when you lift up the whisk.  Sift in the cornflour and mix well.
    2. Put the milk, the remaining sugar and the vanilla essence in a saucepan and bring just to boiling point
    3. Lower the heat.  Gradually add the hot milk to the egg yolk mixture then cook over low heat, stirring constantly, for 3 to 4 minutes until thickened.  Remove from heat.
    4. Pour the custard into a bowl and let cool, stirring occasionally to prevent a skin from forming.  Ideally the custard should be spread on a marble slab.  That way it will cool in a shorter time.  Just the same you have to stir it to prevent a skin from forming.
    5.  When you are absolutely sure that the custard is completely cold put it in a mixer and beat well.
    6. Add the fresh cream u continue beating till you have a creamy consistency.

     

     Italian Meringue

    Italian meringue is the only meringue suitable for coating the Prinjolata.  This is because its soft but pliable consistency can be spooned over and peaked loosely with a spoon.  Other meringues deflate quickly.

    Using a sugar thermometer is a great help, since it is made with the addition of a boiling sugar syrup.

    Ingredients

    150g egg whites

    300g sugar

    90g water

    pinch of cream of tartar

    Method

    1. Combine sugar and water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.  The temperature should be 2400F, 1160C.
    2. Start whisking egg whites with cream of tartar in the clean, grease-free bowl of an electric mixer until soft peaks form.
    3. Meanwhile, bring sugar syrup to 1210C (hard ball stage).  Increase speed to high and with motor running, gradually pour syrup into meringue.
    4. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).

     

     Assembling the Prinjolata

    Ingredients

    sweet shortcrust biscuits

    confectioner’s custard

    Italian meringue

    80g roasted almonds

    80g walnuts

    60g roasted pine nuts

    20g pine nuts

    red candied cherries

    dark chocolate

    liqueur of your choice

    20g pistachio nuts

    Method

    1. Put aside some cherries, almonds, walnuts and pine nuts for decoration.
    2. Put the biscuits in a large mixing bowl.  Pour the liqueur over them.
    3. Add the confectioner’s custard, walnuts, almonds, roasted pine-nuts and cherries.  Mix well.
    4. Line 1 medium sized bowl or 2 small ones with stretch and seal.
    5. Fill the bowls with the prinjolata mixture.  Cover well with the stretch and seal.  Firmly press the mixture down u put the bowls in the fridge for at least a couple of hours.
    6. Remove the prinjolata from the bowls and put them on a flat plat.  Gently remove the stretch and seal.
    7. Melt the chocolate using the “bain Marie” technique.
    8. Cover the prinjolata with Italian meringue and decorate with the melted chocolate, cherries, pine nuts and pistachios.
  • Qagħaq tal-Għasel

    Qagħaq tal-Għasel 

     Qagħaq tal-għasel are sweet pastry rings filled with a treacle mixture.  Literally translated they are ‘honey rings’; but there is absolutely no honey in the recipe.  The main ingredient in the filling is treacle.  In Maltese treacle is known as għasel iswed; so probably that is why they are known as honey rings.  Years ago village people used qastanija, and not treacle, for their qagħaq tal-għasel.  This was made by melting down honey-combs after the honey had been extracted from them.  In all probability qastanija is a corruption of the Italian castagna, which means chestnut.  It might be that it was so called because the mixture was the colour of chestnuts.  But there are absolutely no chestnuts in the mixture.  Through the years qastanija was substituted by black treacle.  For those who have a very sweet tooth, sugar is added to the filling mixture.

     Ingredients:

    For the Pastry

     500g plain flour

    3 egg yolks

    50g margarine

    water or anisette liqueur

    For the filling:

    400g of black treacle or golden syrup or a combination of the two

    400ml water

    100g of sugar

    180g semolina

    the grated rind of a tangerine, lemon and orange

    one tablespoonful of aniseeds

    one tablespoonful of mixed spice

    2 tablespoons cocoa powder

    3 tablespoons orange flower water

    Method

    1. The pastry is made in the same way as the sweet shortcrust pastry.
    2. Whilst the pastry is resting, prepare the filling.
    3. In a large saucepan put all the ingredients, except for the semolina and slowly bring to the boil.  You have to stir all the time.
    4. When the mixture boils add the semolina VERY SLOWLY, stirring all the time.
    5. Bring again to the boil.  Cook for a further 5 minutes.  It is VERY IMPORTANT that you stir all the time; otherwise the semolina will stick to the bottom of the saucepan.
    6. Remove from heat and put in a large bowl.  When the mixture has cooled cover the bowl with stretch and seal and leave overnight in the fridge.
    7. The next day, cut the pastry into eight pieces.  Roll out each piece and give it a rectangular shape.
    8. Preheat the oven 1800C, Gas Mark 4.
    9.  Lightly dust a table top with semolina.  Take spoonfuls of the filling and curve them into S shapes that resemble snakes.  The shapes have to fit the rectangles.
    10. If you find that the filling is rather sticky, just add more semolina on the table top.
    11. Place one of the S shapes on each rectangle of pastry.  Roll it like a small Swiss roll.  Place it cut side down and lightly moisten the ends with water.  Bring the ends together to form a ring.  Pinch ends together to seal.  With a sharp knife, make a series of decorative slashes on the top.
    12.  Put pastry rings on a baking tray that has previously been well dusted with semolina.
    13. Bake about 15-20 minutes, or till the pastry is a very light beige colour.  In the case of these pastry rings, the pastry should never turn a golden brown.
  • Ricotta and Almond Tart

    Ricotta and Almond Tart

    Torta tal-Lewż u Irkotta

    Ingredients

    sweet shortcrust pastry.  See Marmurat Tart 

    For the cream

    300ml milk

    50g sugar

    25g cornflour

    1 egg yolk

    vanilla essence

    For the ricotta filling

    600g ricotta

    150g pure ground almonds

    75g almonds chopped in large pieces

    40g flaked almonds

    100g candied peel

    60g candied cherries, cut in quarters

    120g sugar

    3 whole eggs

    grated rind of 1 lemon

    300ml cream

    1 egg beaten

    Method

    1. Prepare the pastry.  Whilst the pastry is resting, begin the cream.
    2. Put 200ml milk, sugar and vanilla essence in a saucepan.  Place on a moderate heat.
    3. While the milk is heating, whisk the egg yolk together with the cornflour in a medium bowl using a balloon whisk.  Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
    4. Immediately the milk starts boiling, lower the heat and gradually pour the cornflour mixture in the saucepan.  You have to keep on whisking all the time.
    5. Continue whisking until the cream is thick and smooth, which will happen as soon as it reaches simmering point.
    6. Pour the cream into a bowl, cover the surface with stretch and seal and leave to cool.
    7. Put the cold cream in the bowl of an electric mixer and beat for a few minutes.  Add the ricotta and sugar and continue beating till the mixture is of a creamy consistency.
    8. Add the ground almonds, chopped almonds, lemon rind and eggs.  Continue beating.
    9. With a wooden spoon add the candied peel, chopped cherries.  Mix well.
    10. Preheat the oven 1800C, Gas Mark 4.
    11. On a lightly floured surface roll out the pastry thinly and line a 24cm diameter non-stick baking dish with it.  If possible use a loose bottomed tin.  This will make it easier to remove the cooked tart.
    12. Press it lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much.
    13. Trim the edges but leaving a small edge of pastry sticking over the edge of the flan dish to allow for shrinkage in the oven.
    14. Prick the base all over with a fork and spoon the filling into the pastry case and it flat with a palette knife or the back of a spoon.
    15. Decorate with the flaked almonds.
    16.  Bake for around 50 minutes in the preheated oven, till the pastry becomes a golden colour.
  • Rusks

    Rusks 

    Biskutelli  

    Biskuttelli are the Maltese version of rusks.  Flavoured with aniseed they are light, fragrant and very crunchy.  If you are lucky you can still find a small bakery where these rusks are made.  Their taste is unique and quite different from those bought from supermarkets and grocery shops.  They can be eaten in a variety of ways.  You can eat them straight from the packet, dipped in hot milk, tea or coffee or else with some jam spread on them.

    Ingredients

    500g plain flour

    20g dry yeast

    200 ml lukewarm water

    pinch of salt

    55g butter

    20g crushed aniseed

    210g sugar

    1 teaspoon sugar

    some oil

    Method

    1. Put the lukewarm water in a small bowl and stir one teaspoon of sugar and sprinkle on the dried yeast.  Leave in a warm place (room temperature) until frothy.  It is very important that the water will not be too hot because it will kill the yeast and it will not rise.  If it is too cold the yeast will take ages to rise.
    2. In a large mixing bowl sieve the flour.  Always remember to hold the sieve as high as possible, so that the flour gets a really good airing
    3. Add the pinch of salt, butter and aniseed and rub the margarine into the flour using your fingertips only and being as light as possible, till the mixture resembles breadcrumbs.
    4. Make a well in the centre of the flour and the yeast mixture.
    5. Mix the dough using a wooden spoon to start with. Then mix by hand when less sticky.  Add some more milk if required.
    6. Knead the dough until smooth and elastic for about eight minutes.  You can use an electric mixer using the dough hooks.
    7. Lightly oil the dough and wrap it in stretch and seal or place in a plastic bag and put back in bowl.  Leave in a warm place for about one hour or until double in size.
    8. Preheat the oven 2000C, Gas Mark 6.
    9. Remove dough from bowl put on a lightly floured surface and knead it again back to its original size.
    10. Shape the mixture into two or three oblong loaves and arrange on a greased baking sheet allow spaces in between for increase in size.  Leave them to rise again in a warm place for about 45 minutes.
    11. Bake the loaves for about 25 minutes or until they are golden, firm and sound hollow when tapped on the bottom.
    12. Remove the loaves from the oven and allow them to cool overnight.
    13. The next day slice them and return the rusks to the oven at 1700C, Gas Mark 3 until they are golden and crisp.
    14. Leave them to cool on wire trays and store them in an airtight container.
  • Sfineġ

    Sfineġ

    Sfineġ  or Żeppoli as sometimes they are called are the Maltese version of the Sicilian sfinci.  Generally the sfineġ  have a savoury filling; whilst the żeppoli are filled with sweetened ricotta.  In Naples they have similar pastries known as zeppole.  Probably that is from where the Maltese name derived.  In Malta the żeppoli are a traditional sweet for the feast of St Joseph, 19th March.

    The recipe for the dough is a basic choux paste, which is then deep fried and filled with the traditional sweetened ricotta blend of chopped toasted almonds, chipped chocolate, and finely chopped candied peel, then drizzled with honey, preferably Maltese, and chopped roasted almonds

    Ingredients

    For the pastry

    200g plain flour ‘OO’

    100g unsalted butter

    190ml water

    4-5 eggs

    1 tablespoon of sugar

    oil for frying

    For the filling

    200g ricotta

    50g sugar

    candied peel

    chocolate chips

    roasted almonds roughly chopped

    honey for drizzling

    Method

    1. Put the water in a saucepan and bring to the boil.  Add the butter and stir till it melts.
    2. Lower the heat and pour in the flour and one tablespoonful of caster sugar.  Beat the mixture until it comes away from the sides of the pan.
    3. Remove from heat and leave to cool.
    4. Whilst the mixture is cooling prepare the filling.
    5. Put the ricotta in a large mixing bowl together with the candied peel, chocolate and sugar.  Mix well until smooth.  If you would like your żeppoli sweeter, than you have to add more sugar.
    6. When the mixture has cooled, beat in the eggs until the mixture is smooth and shiny.  You can use an electric beater for this.
    7. Pour oil into a deep saucepan and heat it well, taking care not to let it burn.  Drop heaped teaspoonfuls of the choux paste into the boiling oil.  Be very careful when you are doing this, because it can be dangerous.
    8. Remove them immediately they turn puffed and golden, using a slotted spoon, and place them on thick kitchen tissues so that the oil is absorbed.
    9. Slit each one and fill with the ricotta mixture, drizzle with honey, and sprinkle with the almonds.
  • Sinizza

    Sinizza  

    Ingredients

    sweet shortcrust pastry.  See Marmurat Tart 

    cooked sponge cake

    400g ricotta

    60g candied cherries

    80g sugar

    vanilla essence

    grated lemon rind

    apricot jam

    1 egg beaten

    white liqueur

    Method

    1. Prepare the pastry.  Grease a loaf tin or else line it with baking paper.  If you will be using baking paper, it will be easier if before lining the tin you wet it slightly.  On a lightly floured surface roll it out quite thinly and line a loaf tin with it.  You have to leave some pastry for the top.
    2. Slice thin slices of sponge cake and spread some apricot jam on them.
    3. Use these slices to cover the bottom and sides of the pastry, jam side facing the pastry
    4. Put the ricotta in a mixing bowl.  Add the sugar and liqueur.  Mix well till you have a creamy texture.
    5. Quarter the cherries and add them together with the vanilla essence and the grated lemon rind to the ricotta mixture.  Mix well.
    6. Slice some more slices of sponge cake.
    7. Preheat the oven Gas Mark 4/1800C.
    8. Fill the loaf tin with the ricotta mixture.  Smooth the top and cover it with the sponge cake slices.  Spread some more jam on them.
    9. Moisten the edges of the pastry with a little water.  Cover with the remaining pastry.  Seal well and trim the edge
    10.  Make some slits in the top and brush with beaten egg and bake for around 60 minutes in the preheated oven.
    11.  Leave to cool completely before removing from the tin and slicing it.
  • Village Buscuits

    Village Biscuits

    Biskuttini tar-Raħal

    Ingredients

    200g flour

    150g sugar

    50g margarine

    grated orange and lemon zest

    pinch of cloves

    pinch of cinnamon

    one egg

    some milk

    royal icing

    Method

    1. Mix the sieved flour and margarine until mixture resembles fine breadcrumbs.
    2. Add the zest, cloves and cinnamon to the flour mixture.  Mix well.
    3. In a small bowl mix egg, sugar, and some of the milk.
    4. Add this mixture with the flour mixture and mix well to make a smooth paste.
    5. Pre heat the oven.
    6. Grease a baking dish and sprinkle with flour.
    7. With the mixture form oval shaped biscuits approximately 10cm x 6cm and about 11cm thick.  Sprinkle some castor sugar on top.
    8. Bake them in a moderate oven for twenty minutes.  Cover with foil whilst cooking.
    9. Decorate with coloured royal icing.
  • Yeast Rings

    Yeast Rings 

    Qagħaq tal-ħmira   

    Just like Biskuttelli, these yeast rings are a Maltese tea-time treat.  They are made from sweet bread dough spiced with aniseed and grated peel of oranges and sometimes tangerines and with sesame seeds sprinkled on top.  They take longer to prepare than to bake.

    Ingredients

    600g plain flour

    1500g sugar

    150g margarine

    1 packet dried instant yeast + 1 teaspoon sugar

    ½ tsp aniseed

    vanilla essence

    grated rind of 1 orange and tangerine

    lukewarm water

    sesame seeds

    Method

    1. In a jug, mix the yeast and sugar into the water and leave in a fairly warm place free of draughts, till it becomes frothy.
    2. Sieve the flour in a large bowl and rub in the margarine till the mixture resembles breadcrumbs.  Add sugar, essence, aniseeds and grated peel.  Mix thoroughly and make a well in the centre.
    3. Pour in the yeast and bring the flour mixture in gradually from the sides.  Keep on mixing till you have used all the flour.  If you see that the dough is too dry add a little freshly squeezed orange juice.
    4. Knead until you have a smooth and elastic dough.  The sides of the bowl should be clean.
    5. Dust the dough lightly with flout and place it in a large mixing bowl.  Leave it in a warm place to rise.  This will take about 2 hours.
    6. Preheat the oven 1900C, Gas Mark 5.
    7. Once the dough has doubled in size knock it back and knead it until it is elastic again.
    8. Break off pieces roughly the size of a small ball and roll each one into a thin sausage-shape.  Twist them into a circle, moisten the edges and press them tightly together.  The hole in the middle of the rings must be quite big otherwise it will close up during baking.
    9. Brush the tops of the rings with a little water and sprinkle the sesame seeds on them.
    10.  Place these rings on a greased baking tray; or else line it with baking paper.
    11. Leave them to rise again in warm place for about another hour.  Do not worry if the rings puff up and join each other.
    12.  Bake for not more than 15 minutes.  The rings should be golden brown on top but still soft when you touch them.
    13.  Once they are completely cold you can put them in a airtight container and they will keep fresh for about 3-4 days.
  • Yeast Rings (Qagħaq tal-ħmira )

    Ingredients

     

    600g plain flour

    1500g sugar

    150g margarine

    1 packet dried instant yeast + 1 teaspoon sugar

    ½ tsp aniseed

    vanilla essence

    grated rind of 1 orange and tangerine

    lukewarm water

    sesame seeds

     

     

    Method

     

    1. In a jug, mix the yeast and sugar into the water and leave in a fairly warm place free of draughts, till it becomes frothy.

     

    1. Sieve the flour in a large bowl and rub in the margarine till the mixture resembles breadcrumbs.  Add sugar, essence, aniseeds and grated peel.  Mix thoroughly and make a well in the centre.

     

    1. Pour in the yeast and bring the flour mixture in gradually from the sides.  Keep on mixing till you have used all the flour.  If you see that the dough is too dry add a little freshly squeezed orange juice.

     

    1. Knead until you have a smooth and elastic dough.  The sides of the bowl should be clean.

     

    1. Dust the dough lightly with flout and place it in a large mixing bowl.  Leave it in a warm place to rise.  This will take about 2 hours.

     

    1. Preheat the oven 1900C, Gas Mark 5.

     

    1. Once the dough has doubled in size knock it back and knead it until it is elastic again.

     

    1. Break off pieces roughly the size of a small ball and roll each one into a thin sausage-shape.  Twist them into a circle, moisten the edges and press them tightly together.  The hole in the middle of the rings must be quite big otherwise it will close up during baking.

     

    1. Brush the tops of the rings with a little water and sprinkle the sesame seeds on them.

     

    10. Place these rings on a greased baking tray; or else line it with baking paper.

     

    11. Leave them to rise again in warm place for about another hour.  Do not worry if the rings puff up and join each other.

     

    12. Bake for not more than 15 minutes.  The rings should be golden brown on top but still soft when you touch them.

     

    13. Once they are completely cold you can put them in a airtight container and they will keep fresh for about 3-4 days.

     

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