The Sweet Side of Easter in Malta
Easter in Malta is a time of tradition, celebration, and delicious sweets. From almond-filled figolli to spiced kwareżimal, discover the most popular treats that make this holiday even more special!
For a great experience during these festivities, many visitors choose to stay at ST Hotels in Gzira and Sliema. All ST Hotels locations offer comfortable rooms with easy access to the celebrations. Book your stay today to enjoy Malta’s rich culture and traditions, while relaxing in a welcoming and convenient ST Hotels location.
Figolli: Malta’s Favourite Easter Treat
Figolli are one of the most popular Easter sweets in Malta. They have been part of the island’s traditions for hundreds of years. In the past, families baked figolli at home and gave them to children as Easter gifts. Today, they are still a big part of the celebrations, enjoyed by people of all ages.
These treats are made from a soft, buttery pastry filled with a sweet almond paste. They come in different shapes, usually linked to Easter, such as rabbits, eggs, lambs, and hearts. After baking, they are decorated with colourful icing, chocolate, or sprinkles. Many figolli also have a small chocolate Easter egg on top.
To make figolli, bakers roll out the pastry and cut it into matching shapes. Then, they spread the almond filling on one piece and cover it with the second. After baking until golden brown, they are left to cool before being decorated with icing or melted chocolate.
Kwareżimal: The Lenten Sweet with a Spiced Twist
Kwareżimal is a traditional Maltese sweet made for Lent. Since Christians were not allowed to eat rich foods during this time, kwareżimal was created as a simple treat without butter, milk, or eggs. Even today, many people enjoy it during Lent as a light and tasty snack.
This biscuit is made with ground almonds, honey, and spices like cinnamon, cloves, and citrus zest. It has a firm but slightly chewy texture. To add more flavour, it is usually topped with a drizzle of honey and chopped nuts.
Although the original recipe is completely vegan, some bakeries use egg whites to make the texture softer and lighter. There are also gluten-free versions made with oat flour.
Qagħaq tal-Appostli: The Bread of Good Friday
Qagħaq tal-Appostli, or “Apostles’ Ring Bread,” is a traditional Maltese bread eaten on Maundy Thursday and Good Friday. It is linked to Easter and fasting traditions, as Christians avoid rich foods during this time. The bread’s simple ingredients make it an important part of Maltese Easter meals.
This bread has a soft and slightly sweet centre, with a crunchy crust covered in sesame seeds and almonds. It has a ring shape, making it easy to share. People usually eat it with butter or on its own.
Karamelli tal-Ħarrub: The Carob Candy of Good Friday
Karamelli tal-ħarrub have been a part of Maltese Easter traditions for centuries. These small, square-shaped sweets are linked to Good Friday and were popular during Lent when people avoided rich foods. Carob was often used as a natural sweetener in Malta, especially when sugar was expensive or limited.
These candies have a hard texture and a rich, slightly tangy flavour with hints of cinnamon, aniseed, and cloves. They are usually sucked on rather than chewed so that the flavours last longer.
Some modern versions use brown sugar instead of pure carob, making them a bit sweeter. However, many people still prefer the traditional recipe, which has a strong carob taste with warm spices.
Where to Savour These Traditional Maltese Easter Sweets
Maltese Easter sweets are seasonal and are only widely available during Lent and Easter. Here’s when and where you can find them:
- Kwareżimal & Qagħaq tal-Appostli – These are typically available throughout Lent (from Ash Wednesday to Good Friday). You can find them in bakeries like Maypole, supermarkets like Pavi/Pama, and pastry shops like James Caterers during this period. Qagħaq tal-Appostli is especially popular during Maundy Thursday and Good Friday.
- Figolli – Although people start selling them weeks before Easter, figolli are traditionally meant to be eaten on Easter Sunday. They are available in pretty much any bakery, pastry shop, and supermarket leading up to Easter, with a wider selection appearing closer to the holiday.
- Karamelli tal-Ħarrub – These are mainly associated with Good Friday and Lent. Unlike the other sweets, karamelli tal-ħarrub are more commonly found at street vendors rather than supermarkets, although some confectionery shops also sell them (like Camilleri tal-Ħelu).
If you want to try these treats, it’s best to visit bakeries and supermarkets when they are freshly baked and at their best!
The Bottom Line
Easter in Malta is a time for both celebration and tradition, and food plays an important role in the festivities. From the sweet, almond-filled figolli to the spiced kwareżimal, the symbolic qagħaq tal-Appostli, and the nostalgic karamelli tal-ħarrub, these treats are a special part of the season. Tasting these traditional sweets is a great way to experience the local culture and enjoy the festive atmosphere.
If you are visiting Malta during Easter, ST Hotels offer a comfortable and well-located stay, close to the island’s best bakeries, Easter markets, and events.
