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M'hancha
Moroccan Almond Snake Pastry
M'hancha, meaning 'the snake' in Moroccan Arabic, is a visually stunning and delicious coiled pastry filled with a fragrant almond paste. This festive dessert is often served during celebrations and special occasions.
đ§ Ingredienser
- 400 g Blanched almonds(Ensure they are blanched and skinless.)
- 200 g Granulated sugar
- 2 tbsp Orange blossom water(Adjust to taste, as potency can vary.)
- 100 g Unsalted butter(Melted, plus extra for brushing.)
- 1 tsp Ground cinnamon
- 8 sheets Warqa pastry sheets (or filo dough)(If using filo, use about 12-16 sheets, as they are thinner. Keep covered with a damp cloth to prevent drying.)
- To taste Powdered sugar(For dusting.)
- 1 Egg yolk (optional)(For brushing the pastry for a golden finish.)
đšâđł Instruktioner
- 1
Prepare the almond paste: In a food processor, combine the blanched almonds and granulated sugar. Process until finely ground, resembling coarse sand. Add the orange blossom water, 100g melted butter, and ground cinnamon. Continue processing until a cohesive paste forms. If the paste seems too dry, add a teaspoon of water or orange blossom water at a time. Transfer the paste to a bowl, cover, and let it rest for at least 15 minutes to allow the flavors to meld.
â±ïž 20 minutes - 2
Shape the almond paste: Divide the almond paste into 2 or 3 equal portions (depending on the size of your pastry sheets). On a lightly floured surface, roll each portion into a long, thin rope, approximately 1-1.5 cm (about 1/2 inch) in diameter. Aim for lengths that will comfortably fit across your pastry sheets.
â±ïž 15 minutes - 3
Assemble the M'hancha: Lay out one sheet of Warqa pastry (or two sheets of filo dough, layered). Brush the pastry lightly with melted butter. Place one almond paste rope along one edge of the pastry sheet. Carefully fold the pastry over the rope, then roll it up tightly, enclosing the almond paste. Brush the outside of the rolled pastry with more melted butter. Repeat with the remaining almond paste ropes and pastry sheets.
â±ïž 15 minutes - 4
Coil the pastry: Gently coil each rolled pastry log into a spiral shape, resembling a coiled snake. Place the coiled pastries onto a baking sheet lined with parchment paper. If you have multiple logs, you can coil them together to form one large 'snake' or keep them as individual spirals.
â±ïž 10 minutes - 5
Bake the M'hancha: Preheat your oven to 180°C (350°F). If using, whisk the egg yolk with a tablespoon of water and brush it over the surface of the coiled pastries for a richer golden color. Bake for 30-35 minutes, or until the pastry is deeply golden brown and crisp. The aroma should be nutty and sweet.
â±ïž 30-35 minutes - 6
Finish and serve: Once baked, remove the M'hancha from the oven and let it cool slightly on the baking sheet. Dust generously with powdered sugar. Serve warm or at room temperature. It can be enjoyed on its own or with a cup of mint tea.
â±ïž 5 minutes
đĄ Proffstips
- âFor a more intense almond flavor, lightly toast the almonds before grinding.
- âIf Warqa pastry is unavailable, good quality filo dough can be substituted. Be sure to layer enough sheets to achieve a similar thickness.
- âKeep the pastry sheets covered with a damp cloth while working to prevent them from drying out and becoming brittle.
- âThe shape is key to its name; ensure your coils are neat and resemble a snake.
- âThis pastry is best enjoyed fresh, within a day or two of baking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of rose water to the almond paste for a floral variation.
- Drizzle with honey syrup (made by simmering honey with a little water and lemon juice) after baking for extra sweetness.
- Incorporate chopped pistachios or walnuts into the almond paste for added texture.