Dessert · Mediterranean · Moroccan ·

Sweet Moroccan M’hanncha Dessert with Almond Paste

Name: Sweet Moroccan M’hanncha Dessert with Almond Paste
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 6 servings
Cuisine: Dessert
Ingredients: Blanched almonds, 2 cups; Powdered sugar, 1 cup; Ground cinnamon, 1 teaspoon; Orange blossom water, 2 tablespoons; Phyllo dough (thawed), 1 package (250g); Unsalted butter, melted, 1/2 cup; Honey, 1/2 cup; Orange blossom water, 1 tablespoon; Powdered sugar

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.

4.6(367 reviews)

·By Ethan Brooks·October 14, 2025

Sweet Moroccan M’hanncha Dessert with Almond Paste — Dessert served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Almond Paste

For the Pastry

For the Syrup

For Dusting

Nutrition

Per serving

Calories: 718 kcal
Protein: 12.33 g
Carbs: 91.5 g
Fat: 37.33 g
Fiber: 6.5 g

Whole recipe

Total

Calories: 4310 kcal
Protein: 74 g
Carbs: 549 g
Fat: 224 g
Fiber: 39 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Blanched almonds 2 cups	1374	52	48	120	28
Powdered sugar 1 cup	468	0	120	0	0
Ground cinnamon 1 teaspoon	6	0	2	0	1
Orange blossom water 2 tablespoons	0	0	0	0	0
Phyllo dough (thawed) 1 package (250g)	898	20	180	12	10
Unsalted butter, melted 1/2 cup	814	1	0	92	0
Honey 1/2 cup	516	1	139	0	0
Orange blossom water 1 tablespoon	0	0	0	0	0
Powdered sugar	234	0	60	0	0

These estimates are not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Almond Paste

1
Grind almonds
Grind the blanched almonds to a fine powder using a food processor.
2
Combine dry ingredients
Add powdered sugar and cinnamon, and pulse to combine.
3
Form paste
Gradually add orange blossom water until the mix forms a pliable paste.

Preparing the Phyllo Pastry

1
Prepare phyllo sheets
Keep phyllo sheets covered with a damp towel to prevent drying.
2
Layer phyllo and butter
Brush one sheet with melted butter and top it with a second sheet, repeating until 8 layers are formed.
3
Shape almond rope
Shape the almond paste into a long rope and place it along one edge of the phyllo stack.
Tip: Don’t overfill with almond paste to prevent tearing during rolling. Pro Tip: Use the orange blossom water sparingly for a balanced flavor.

How to Make Sweet Moroccan M’hanncha Dessert with Almond Paste

Total time: 2 h 20 min · Yields 6 servings

1
Rolling the Pastry
Roll the phyllo around the almond paste into a tight coil.
2
Form Spiral and Bake
Place the roll onto a baking sheet lined with parchment paper, forming a spiral.
3
Glaze & Bake
Brush the surface with butter and bake at 350°F (175°C) for 25–30 minutes until golden brown.