Qagħaq tal-għasel is a traditional pastry filled with a treacle mixture. The pastry is made with flour, egg yolks, margarine, and either anisette liqueur or water, while the filling is a mix of black treacle, water, sugar, semolina, cocoa powder, aniseeds, orange flower water, and grated tangerine, orange, and lemon zest.

The dough is rolled into long rectangles, filled with a treacle mixture, then shaped into rings. The top is usually decorated with a few slashes before the pastry is baked until it develops a light beige color – it should never be baked until golden brown.