What to cook with extra strawberries this season? Try these local dishes with a sweet Maltese twist
It’s strawberry season in Malta, and if your fridge is suddenly overflowing with them from the market (or from a very fruitful visit to the annual Festa Frawli), you’re not alone. But what happens when you’ve eaten them fresh, added them to smoothies, and still have leftovers?
Luckily, Maltese cuisine offers some delicious ways to use up those juicy strawberries – from sweet spins on local classics to fusion favourites you can whip up in no time. Here's how to make the most of Malta's seasonal fruit with a local flair!
1. Strawberry Qagħaq tal-Għasel (Honey Rings with a Fruity Twist)
While the traditional qagħaq tal-għasel is usually filled with treacle, cooks have started experimenting with seasonal variations. Try adding finely chopped strawberries to the filling mixture with orange zest and a splash of liqueur – it gives the pastry a fruity freshness while keeping the warm, spiced profile intact.
2. Strawberry Kannoli
Sicilian-style kannoli are a local favourite, and while the classic ricotta filling is already perfection, adding strawberry purée or tiny chunks of fresh strawberry can take things up a notch. Bonus points if you drizzle them with melted dark chocolate and crushed local almonds.
3. Strawberry Ftajjar
Yes, ftajjar are typically savoury, but why not flip the script? Make a sweet ftira by spreading a thin layer of local gbejna (goat’s cheese) mixed with honey, then topping with sliced strawberries and a touch of fresh mint. It’s like a Maltese-style tart that works for brunch or dessert.
4. Strawberry Mqaret
Think outside the date box! While mqaret are traditionally filled with spiced date paste, some home cooks now fill them with stewed strawberries and a pinch of cinnamon. The result is a seasonal, fruity version that still delivers the deep-fried joy we all know and love.
5. Strawberry Ħelwa tat-Tork
Ħelwa tat-Tork (traditional Maltese nougat) can be given a seasonal twist by mixing in bits of dried or candied strawberries. Some vendors at local markets tend to offer limited edition versions, but it’s surprisingly easy to make at home if you’re feeling adventurous.
If all else fails, toss fresh strawberries with a splash of Maltese liqueur (like Bajtra or Limoncello), a sprinkle of sugar, and some fresh basil for a refreshing dessert – perfect after a springtime meal al fresco.
Have a local strawberry recipe you swear by?