Traditional Moroccan dessert made with filo pastry and almond filling, scented with orange blossom water and cinnamon. M'hanncha means coiled snake, name given because of the shape. It is easy to make and the taste is simply divine!
1. For the filling: add all dry ingredients in the food processor and mix all until fine.
2. Add all other ingredients together with the half of the melted butter to the food processor and blend until combined. The paste should be thick and texture like set honey.
3. Now take two sheets of dough, brush with melted butter. Add filling piece by piece and shape it like a long sausage. Carefully roll the dough, and tuck the ends of the dough inside so the filling doesn't come out during the baking. Repeat with the rest of the sheets.
4. Brush the baking tray with some melted butter and sprinkle with icing sugar. Trasfer rolled dough onto the tray and coil it as a snake, one by one. You can make this in one long piece instead of 3.
5. Mix the rest of the melted butter with the egg yolk and brush over the pastry.
6. Put it in the heated oven at 170 C and bake for about 20-25 minutes.
7. When done carefully transfer onto a serving plate. Mix all syrup ingredients and brush over baked pastry using. Sprinkle some chopped pistachio or almonds or both!
Leave it to cool completely before serving, Cut it the same way as you would cut a round cake and enjoy the taste!
- packet of filo pastry ( 6-8 sheets)
- icing sugar
- 200g almonds
- 1/3 cup sugar
- 1 1/2 Tbsp orange blossom water
- 1 Tbsp cinnamon
- 1/2 Tsp cardamom
- 1 Tsp orange zest
- 1 Tbsp orange juice
- 1 egg
- 1/3 cup unsalted butter (melted) - use half for the paste and half to brush over filo sheets
- 1 egg yolk
- 1 Tbsp honey
- 1 Tbsp hot water
- 1/2 tsp cinnamon
- 2 tsp orange blossom water