Malta’s Most Delicious Desserts

Malta’s Most Delicious Desserts

Indeed, Maltese people have a need for sweets. Because of this, a lot of time and work goes into the preparation of their sweets. The cuisines of southern Europe, North Africa, and the Middle East all leave their mark on Malta’s sweets, resulting in a diverse range of options for visitors to choose from. Here are some of the more well-known and common ones.

1. Date Cakes (Imqaret)

Imqaret is at the top of my list because they are one of the Maltese people’s most sought sweets and they are always present at the village feasts that are held on the Maltese Islands. In addition, imqaret is one of the most iconic dishes to come out of the Maltese Islands.

It is quite difficult to say no to this deep-fried filo pastry and date rolls since their aroma can be detected from several kilometres away. However, giving in to the urge is something that should be done.

Be sure to consume them while they are still hot, and if at all possible, round off the experience with a scoop of a refreshing vanilla ice cream or a serving of gelato tan-nanna, a sweet and velvety ice cream that is produced by combining condensed milk, cinnamon, almonds, and candied peel.

2. Maltese Honey Rings (Qagħaq Tal-Għasel)

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Honey rings, also known as qag’aq tal-gasel, are pastries that are loaded with honey or treacle, as well as star anise, cloves, and allspice.

When eaten fresh, they have an inside that is as sweet and tender as honey, making them an excellent source of comfort food. Because they are so reassuring, you’ll find that many Maltese like eating them at any time of the year, despite the fact that they are traditionally consumed during the Christmas season.

Honey or treacle may be found in the filling, however, treacle is the sweetener that is utilised most often these days. In times gone by, people would utilise qastanija. This is a by-product of honey that was generated before the introduction of more modern techniques for the extraction of honey.

3. Maltese Cannoli (Kannoli Tal-Irkotta)

The Maltese cannoli is somewhat similar to the Sicilian kind, and both versions have decadently sweet ricotta filling encased in a thick and flaky pastry shell. Both versions are equally delectable.

The inclusion of chocolate chips, chopped almonds, and glacé cherries is, by far and away, the most common accompaniment to these treats.

4. Almond Cake (Torta Tal-Lewż)

Almonds are quite popular among Maltese people. This cake, which is often served at village feasts, weddings, and other types of festivals, combines various elements that are common in Mediterranean cuisine, including almonds, honey, and orange peel, all of which are enclosed in a dense pastry.

There are also more kinds of almond cake. You’ll see that some of them have icing on top, while others are in the shape of smaller rounds and have an almond placed on top of them.

5. Ħelwa Tat-Tork

During the period when the Maltese Islands were ruled by the Arabs, Maltese nut fudge made its way to the islands and eventually became an essential element of the cuisine there.

It is a robust dessert that is generally consumed with coffee and consists of a paste that has been solidified using tahini, sugar, and water, and it is studded with whole roasted almonds. This dessert is typically served after lunch or supper. This sweet treat is now often served at weddings and other celebratory meals as well.

6. Bread Pudding (Pudina Tal-ħobż)

Bread that has been soaked in milk is combined with eggs, cocoa, nuts, and dried fruit to make the Maltese version of bread pudding. This dessert, which is thought to be a variation of the traditional British bread pudding (given that Malta was a British colony), is both straightforward and flavorful. Orange zest and other spices are often added to the mixture just before it is baked.

Bread pudding is a popular dessert in Malta, and it is generally served with coffee. Bread pudding may be savoured either slightly warm or very cold.

7. Prinjolata

A traditional Maltese cake known as prinjolata, is often baked in the weeks leading up to carnival. The word “brinjal,” which refers to the pine nut that is the primary component of the cake, is where the term “pine nut cake” originates.

The prinjolata, which has the appearance of a dome, may be produced by blending glacé cherries, lemon peel, and pine nuts with either sponge cake, Madeira cake, or crushed biscuits. It is then baked. Meringue, cream, or icing are the three common choices for the finishing touch on a constructed cake.

8. Kwareżimal

Even during the season of Lent, the Maltese are unable to abstain from eating sweets, so they devised a recipe for a biscuit that is lower in sugar but still full of flavour. The biscuit is made with ground almonds, flour, sugar, cocoa, citrus zest, orange blossom water, and a variety of spices like cinnamon or cloves.

After they have been cooked, the tops of the biscuits are brushed with honey and sprinkled with almonds that have been chopped. The fact that they have a pleasantly chewy texture is what gives them exceptional and scrumptious quality.

The term “Lent” comes from the Latin word “Quaresma,” which is where the name “kwareimal” comes from.

9. Easter Bakes: Figolli

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It is unfortunate that you can only get them during the Easter season of each year. Figolli is delicious cakes that are typically decorated with brightly coloured icing sugar or melted chocolate, and they are traditionally topped with chocolate Easter eggs. Figolli is typically made from pastry that has been infused with lemon zest, and they contain either a juicy almond filling or marzipan.

Even if you aren’t much of a sweet tooth, you may still have a wonderful day just by looking at the unusual forms they have given them in order to celebrate Easter.

Figolli were traditionally formed into the shapes of fish, baskets, or ladies to represent motherhood and fertility. These days, they are available in a wide variety of forms that are quite well-liked by youngsters, such as bunnies, eggs, hearts, and butterflies.

10. Għadam Tal-Mejtin

G’adam tal-mejtin, also known as “Bones of the Dead,” are traditional biscuits in the form of bones and made with a shortcrust pastry crust and an almond filling.

In point of fact, they have a great deal in common with figolli, sharing characteristics such as a dough that also contains lemon zest and vanilla, as well as a filling made of crushed almonds. The filling in this version is made a little bit different due to the addition of icing sugar and egg whites. Regarding the time of year, they are most often celebrated on All Souls’ Day, which is observed on November 2 of each year.

After being roasted in the oven until they are golden brown, these biscuits are finished off with an icing that contains almond essence. They will remain edible for up to a month if kept in a location that is both cold and dry.

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