M’hancha

M’hancha is a delicious Moroccan pastry that’s often served during special occasions. It’s known for its intricate, snake-like shape and its sweet, nutty filling. Here’s a classic recipe for you:

Ingredients:

For the Filling:

• 2 cups almond meal (finely ground almonds)
• 1 cup powdered sugar
• 1 teaspoon cinnamon
• 1/4 cup melted butter
• 1/4 cup orange blossom water (or a little more for taste)

For the Dough:

• 1 package of phyllo dough (about 16 oz), thawed
• 1/2 cup melted butter (for brushing the phyllo)

For Decoration:

• Powdered sugar (for dusting)
• Honey (optional, for drizzling)

Instructions:

1. Prepare the Filling:
   • In a bowl, mix the almond meal, powdered sugar, cinnamon, melted butter, and orange blossom water until well combined. Set aside.
2. Assemble the Pastry:
   • Preheat your oven to 350°F (175°C).
   • Lay out one sheet of phyllo dough on a clean surface. Brush it lightly with melted butter.
   • Place another sheet of phyllo dough on top and brush with more butter. Repeat this process until you have about 5-6 layers.
   • Spread a thin layer of the almond filling along one edge of the phyllo dough, leaving a bit of space at the edges.
   • Roll the phyllo dough over the filling to form a long, tight log.
   • Gently coil the log into a spiral or snake-like shape and place it on a baking sheet lined with parchment paper.
   • Brush the top with more melted butter.
3. Bake the M’hancha:
   • Bake in the preheated oven for 30-40 minutes, or until the pastry is golden brown and crispy.
4. Finish and Serve:
   • Let the M’hancha cool slightly before dusting with powdered sugar.
   • If desired, drizzle with a bit of honey before serving.

Enjoy your M’hancha! It’s a perfect treat for a special occasion or just to indulge in a bit of Moroccan sweetness.