Moroccan Almond Pastry, also known as M'hanncha dessert, is a delectable Moroccan delicacy. This pastry features a luscious almond filling encased in layers of flaky phyllo dough, forming an eye-catching spiral shape. Infused with the delightful flavors of orange blossom water and cinnamon, each bite is a heavenly experience.
Servings 6
Prep Time 30 minutesmins
Baking Time 25 minutesmins
Total Time 55 minutesmins
Ingredients
a fewtspicing sugar
1packet of filo pastry ( 6-8 sheets)6-8 sheets
Filling
200galmonds
1/3cupsugar
1.5tbsporange blossom water
1tbspcinnamon
1/2tspcardamom
1tsporange zest
1tbsporange juice
1egg
1/3cupunsalted buttermelted
Glazing
1egg yolk
buttermelted
Syrup
1tbsphoney
1tbsphot water
1/2tspcinnamon
2tsporange blossom water
Instructions
Filling: In a food processor, combine all the dry ingredients for the filling and process until fine.
Filling: Add the remaining ingredients and half of the melted butter to the food processor. Blend until well combined, resulting in a thick paste with a texture similar to set honey.
Take two sheets of dough and brush them with melted butter. Begin by placing tablespoon-sized portions of the filling along one edge of the filo pastry, then join these individual portions together, forming a seamless strip of filling.
Roll the dough carefully, tucking the ends inside to prevent the filling from spilling out. Repeat this process with the remaining sheets of dough.
Brush a baking tray with melted butter and sprinkle it with icing sugar. Now, you have the flexibility to either create a single large snake or swirl by combining the rolls, or make three separate smaller snakes or swirls with each roll. For my M'hanncha dessert, I decided to combine the rolls and create a single large swirl.Once you have all rolls prepared, transfer one onto the tray, begin by swirling this first roll gently, creating a central core. Then, proceed by carefully adding the remaining rolls one by one, continuing the swirling motion as you go. As each roll is added, ensure it seamlessly connects with the previous one, gradually forming a larger and more elaborate swirl.
Mix the remaining melted butter with the egg yolk and brush it over the pastry.
Preheat the oven to 170°C (340°F) and bake the pastry for approximately 20-25 minutes.
Once baked, carefully transfer the pastry to a serving plate. Prepare the syrup by mixing all the syrup ingredients and brush it over the baked pastry. Optionally, sprinkle some chopped pistachios or almonds on top.
Allow the pastry to cool COMPLETELY before serving. Slice it in a similar fashion to cutting a round cake, and relish the exquisite flavors of M'hanncha, the delectable Moroccan dessert. Bon appétit! Bessaha w'raha!
Notes
The calorie values provided are approximate estimates and may vary based on the size of the portions and any ingredient substitutions made. If the entire recipe is consumed, the total calorie content is approximately 2,366 calories. When divided into 6 equal portions, each serving is approximately 394 calories. However, please remember that individual servings may vary depending on how the portions are cut. Additionally, the suggested cooking time assumes a skilled cook. If you are less experienced or prefer a more leisurely pace, you may need to allocate more time for preparation. Enjoy your culinary adventure and savor the delightful flavors of this delicious dessert! :)