Sweet Moroccan M’hanncha Dessert with Almond Paste
A spiral pastry filled with a rich almond paste
This traditional Moroccan dessert is a stunning spiral pastry known as “the snake,” filled with a sweet, aromatic almond paste and finished with a dusting of powdered sugar.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Almond Paste
For the Pastry
For the Syrup
For Dusting
Preparation
Preparing the Almond Paste
Grind almonds
Grind the blanched almonds to a fine powder using a food processor.
Combine dry ingredients
Add powdered sugar and cinnamon, and pulse to combine.
Form paste
Gradually add orange blossom water until the mix forms a pliable paste.
Preparing the Phyllo Pastry
Prepare phyllo sheets
Keep phyllo sheets covered with a damp towel to prevent drying.
Layer phyllo and butter
Brush one sheet with melted butter and top it with a second sheet, repeating until 8 layers are formed.
Shape almond rope
Shape the almond paste into a long rope and place it along one edge of the phyllo stack.
Don’t overfill with almond paste to prevent tearing during rolling. Pro Tip: Use the orange blossom water sparingly for a balanced flavor.
Cooking Process
Rolling the Pastry
Roll the phyllo around the almond paste into a tight coil.
Form Spiral and Bake
Place the roll onto a baking sheet lined with parchment paper, forming a spiral.
Glaze & Bake
Brush the surface with butter and bake at 350°F (175°C) for 25–30 minutes until golden brown.
Plating & Serving
Sweet Moroccan M’hanncha Dessert with Almond Paste
Sweet Moroccan M’hanncha Dessert with Almond Paste
Serve Warm
Once baked, drizzle with honey syrup, sprinkle with powdered sugar, and serve warm in slices with fresh mint tea.