Sumptuous North African M'hanncha with Nutty Almond Filling

Name: Sumptuous North African M'hanncha with Nutty Almond Filling
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Dessert
Ingredients: Almond flour; Sugar; Orange blossom water; Melted butter; Cinnamon; Lemon zest; Phyllo dough sheets; Melted butter (for brushing); Honey; Orange juice; Chopped pistachios; Powdered sugar

A coiled delight of flavors and textures

M'hanncha, meaning 'serpent' in Arabic, is a visually stunning Moroccan pastry with a rich almond filling. It's characterized by its unique shape and robust flavors, a perfect highlight for any occasion.

2 h 30 min
8
Intermediate

Ingredients

For the Almond Filling

Almond flour

2 cups

Sugar

3/4 cup

Orange blossom water

2 tsp

Melted butter

1/4 cup

Cinnamon

1 tsp

Lemon zest

Zest of 1 lemon

For the Pastry

Phyllo dough sheets

12 sheets

Melted butter (for brushing)

1/2 cup

For the Glaze

Honey

2 tbsp

Orange juice

1 tbsp

For the Garnish

Chopped pistachios

1/4 cup

Powdered sugar

1 tbsp

Preparation

Preparing the Almond Filling

Combine dry ingredients

In a medium bowl, combine almond flour, sugar, and cinnamon.

Mix wet ingredients

Add orange blossom water, lemon zest, and melted butter. Mix well to form a paste.

Portion the paste

Divide the almond paste into 3 equal parts.

Handling the Phyllo Dough

Butter the first sheet

Carefully lay out one sheet of phyllo dough and brush generously with melted butter.

Keep phyllo sheets covered with a damp towel to prevent drying.

Stack sheets

Place another sheet on top and repeat the brushing process. Continue until you have a stack of 4 sheets.

Create all stacks

Repeat to create 3 stacks for the entire filling.

Work in a cool environment to keep butter from setting too quickly.

Cooking Process

Roll the dough

Place the almond filling along one long edge of each phyllo stack and roll tightly into a log.

Coil the pastry

Shape each log into a coil, starting from the center outwards on a buttered baking sheet.

Bake the M'hanncha

Preheat the oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.

Timing: Rolling and Coiling: 15 min; Baking: 30-35 min. Heat Guide: Baking at 350°F (175°C).

Plating & Serving