Sumptuous North African M'hanncha with Nutty Almond Filling
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
For the Pastry
For the Glaze
For the Garnish
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.
Plating & Serving
Sumptuous North African M'hanncha with Nutty Almond Filling
Sumptuous North African M'hanncha with Nutty Almond Filling
Prepare the Glaze
In a small saucepan over low heat, combine honey and orange juice until smooth.
Plate and Serve
Slice into spiral portions and arrange on a platter, drizzle with honey glaze and sprinkle chopped pistachios and powdered sugar for a festive presentation.