M'hanncha (Almond Pastry Snake)
A fragrant almond‑filled pastry rolled into a coil, glazed with orange‑scented syrup and dusted with sesame, perfect for a sweet Moroccan finish.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
Preheat the oven to 200°C / 400°F (180°C fan). Lightly brush each phyllo sheet with melted butter, stacking them into a single 30 cm (12‑inch) roll and cutting into a 25 cm (10‑inch) long rectangle.
-
Step 2 of 6
Mix ground almonds, powdered sugar, cinnamon, ginger and orange blossom water until a sticky paste forms; set aside.
-
Step 3 of 6
Roll the almond mixture into a tight log, then place it along the long edge of the phyllo rectangle and roll up tightly, sealing the end with a dab of butter.
-
Step 4 of 6
Coil the roll into a snake shape on a parchment‑lined tray, brush the surface with more butter and sprinkle toasted sesame seeds over it.
-
Step 5 of 6
Bake for 25‑30 minutes, until golden and crisp. Meanwhile, combine honey, granulated sugar and orange blossom water in a small saucepan, simmering 3‑4 minutes until syrup thickens slightly.
-
Step 6 of 6
When the pastry is out of the oven, immediately drizzle the warm orange‑scented syrup over it, letting it soak for a few minutes before serving.
Notes from the kitchen
If phyllo is unavailable, use thin spring roll wrappers—they give a similar flaky texture. Store leftovers in an airtight tin; they stay crisp for up to two days.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
