M’hanncha, meaning “the snake,” is a traditional Moroccan pastry named for its coiled, snake-like shape. Made with thin layers of phyllo dough, filled with fragrant almond paste, and baked until golden, this dessert is both visually stunning and delicious. It’s often served at special occasions or alongside Moroccan mint tea.
Ingredients
For the Almond Filling:
- 2 cups (250g) blanched almonds
- 1/2 cup (100g) sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60ml) orange blossom water
- Zest of 1 orange (optional)
For the Dough and Assembly:
- 12-15 sheets of phyllo dough
- 1/2 cup (120g) unsalted butter, melted
- 1 egg yolk (for sealing)
For Garnish:
- Honey (warm)
- Powdered sugar
- Slivered almonds or sesame seeds
Instructions
1. Prepare the Almond Filling
- Grind the almonds and sugar in a food processor until smooth.
- Add the ground cinnamon, orange blossom water, and orange zest. Mix until you have a cohesive almond paste.
- Shape the paste into thin logs about 1 inch in diameter and set aside.
2. Prepare the Phyllo Dough
- Work with one sheet of phyllo dough at a time, keeping the rest covered with a damp cloth to prevent drying.
- Lay out a sheet of phyllo and brush it lightly with melted butter.
3. Assemble the M’hanncha
- Place an almond paste log along the long edge of the buttered phyllo sheet.
- Roll the dough tightly around the almond log to form a long cylinder.
- Shape the cylinder into a coil, starting from the center and working outward, to create the “snake” shape.
- Repeat with the remaining almond paste and phyllo sheets, continuing to extend the coil as you go.
- Seal the edges with egg yolk to secure the shape.
4. Bake the M’hanncha
- Preheat your oven to 350°F (180°C).
- Place the coiled pastry on a baking sheet lined with parchment paper. Brush the top generously with melted butter.
- Bake for 25-30 minutes, or until golden and crispy.
5. Garnish and Serve
- Once baked, drizzle the M’hanncha with warm honey while still hot.
- Garnish with powdered sugar, slivered almonds, or sesame seeds.
- Allow to cool before slicing into pieces for serving.
Tips and Variations
- Flavor Variations: Add rosewater or cardamom for a unique twist on the almond filling.
- Storage: Store in an airtight container for up to 3 days.
- Simpler Presentation: Instead of coiling, create small, individual M’hanncha rolls.
M’hanncha is not just a dessert but a work of art, combining the nutty sweetness of almonds with the crisp, flaky layers of phyllo dough. It’s a must-try Moroccan treat that will impress your guests with its taste and presentation!
