M’hanncha (The Snake) Recipe

Introduction

M’hanncha, also known as “the snake,” is a stunning Moroccan pastry made with layers of crisp filo and a fragrant almond filling. Its spiral shape is both eye-catching and delicious, offering a perfect balance of nutty sweetness and citrusy warmth.

Ingredients

• 4 cups (400g) almond meal
• 200g unsalted butter, softened
• 1 cup (120g) pure icing sugar
• 2 tsp orange blossom water
• 2 tsp vanilla bean paste
• 2 tsp ground cinnamon
• 1 egg
• 1 orange (zested and juiced)
• 1 x 375g packet fresh filo pastry
• 2 tbsp caster sugar
• For the orange and cinnamon syrup:
  • 1/2 cup (110g) caster sugar
  • Zest of 1 orange and juice of 2 oranges
  • 1/2 tsp ground cinnamon

Instructions

1. Step 1: In a food processor, combine almond meal, 50g softened butter, icing sugar, orange blossom water, vanilla bean paste, ground cinnamon, and the egg. Finely grate the orange and add its zest along with 1 tablespoon of orange juice to the mixture. Process until you get a thick paste. Divide the pastry into 9 pieces and roll each into a thin sausage. Chill until firm.
2. Step 2: Melt the remaining 150g butter. Brush half of the filo sheets with melted butter and top each with an unbuttered filo sheet. Place one almond sausage along the long edge of each filo sheet and roll up to enclose the filling, forming a cylinder. Repeat with all sausages and filo sheets.
3. Step 3: Butter a 28cm round pan. Coil the filo cylinders into a spiral shape, pressing the edges tightly to seal. Brush the top with the remaining melted butter and sprinkle with caster sugar.
4. Step 4: Preheat your oven to 180°C (350°F) and bake the spiral for about 35 minutes, or until the pastry is crisp and golden brown.
5. Step 5: To make the syrup, combine sugar, orange zest, and orange juice in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 5 minutes until slightly thickened. Remove from heat, stir in cinnamon, and let it cool briefly. Pour the syrup over the warm or room temperature pastry before serving.

Tips & Variations

• For extra crunch, toast the almond meal lightly before mixing it with other ingredients.
• You can substitute orange blossom water with rose water for a floral twist.
• Make sure filo pastry is well-covered with a damp towel while working to prevent it from drying out.
• Serve m’hanncha with a dollop of fresh cream or a scoop of vanilla ice cream for a decadent treat.

Storage

Store any leftover m’hanncha in an airtight container at room temperature for up to 2 days. To keep it crisp, avoid refrigeration. Reheat gently in a warm oven for a few minutes before serving to refresh the crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought almond paste instead of making the filling from scratch?

While store-bought almond paste can be used in a pinch, making the filling fresh with almond meal and spices gives the m’hanncha a better texture and more authentic flavor.

Is it possible to prepare m’hanncha in advance?

Yes, you can roll and shape the pastry, then cover and refrigerate it for a few hours before baking. Just be sure to bring it back to room temperature before baking to ensure even cooking.

M’hanncha (The Snake) Recipe

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M’hanncha, also known as ‘the snake,’ is a traditional Moroccan pastry featuring a spiral of delicate, buttery filo dough filled with a aromatic almond paste infused with orange blossom water, vanilla, and cinnamon. Baked until golden and crisp, it’s finished with a luscious orange and cinnamon syrup that adds sweetness and moisture, making it a perfect festive dessert or tea-time treat.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 8–10 1x
• Category: Dessert
• Method: Baking
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Almond Filling

• 4 cups (400g) almond meal
• 200g unsalted butter, softened (divided: 50g for almond paste, 150g for brushing)
• 1 cup (120g) pure icing sugar
• 2 tsp orange blossom water
• 2 tsp vanilla bean paste
• 2 tsp ground cinnamon
• 1 egg
• Zest of 1 orange
• 1 tbsp orange juice (from the orange zest)

Pastry

• 1 x 375g packet fresh filo pastry (about 18 sheets, divided into 9 pairs)
• 2 tbsp caster sugar, for sprinkling

Orange and Cinnamon Syrup

• 1/2 cup (110g) caster sugar
• Zest of 1 orange
• Juice of 2 oranges
• 1/2 tsp ground cinnamon

Instructions

1. Prepare the almond filling: Place the almond meal, 50g softened butter, icing sugar, orange blossom water, vanilla bean paste, ground cinnamon, and egg in a food processor. Finely grate the orange and add the zest along with 1 tablespoon of the orange juice to the mixture. Process until a thick, homogeneous paste forms.
2. Form the almond sausages: Divide the almond paste into 9 equal portions and roll each into a thin sausage shape. Chill these shapes in the refrigerator until firm.
3. Prepare the filo sheets: Melt the remaining 150g of butter. Take half of the filo sheets (about 9 sheets) and brush each sheet generously with melted butter. Top each buttered sheet with an unbuttered filo sheet to create pairs.
4. Encase almond sausages: On the long edge of each filo double sheet, place one almond paste sausage. Roll the filo tightly around the sausage to form a cylinder. Repeat for all 9 almond sausages.
5. Shape the pastry spiral: Butter a 28cm round baking pan. Coil the filo cylinders tightly together in a spiral (like a snake) inside the pan, pressing the edges securely to seal.
6. Final preparation and baking: Brush the entire spiral with remaining melted butter and sprinkle evenly with caster sugar. Preheat the oven to 180°C (350°F). Bake the pastry for 35 minutes or until it turns crisp and golden brown.
7. Make the syrup: While the pastry bakes, prepare the syrup by combining caster sugar, orange zest, and orange juice in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 5 minutes until slightly thickened. Remove from heat and stir in ground cinnamon.
8. Serve: Once baked, remove the pastry from the oven and allow it to cool slightly. Drizzle the warm or room temperature spiral generously with the orange and cinnamon syrup before serving.

Notes

• Ensure the filo sheets are covered with a damp cloth while working to prevent drying out.
• Be gentle when rolling the filo pastry to avoid tearing the delicate sheets.
• For an extra fragrant touch, you can add a drop of rose water to the almond paste if desired.
• Store leftovers covered at room temperature for up to 2 days; reheat lightly before serving.
• If fresh filo is unavailable, frozen filo can be used but should be fully thawed and handled carefully.

Keywords: m’hanncha, snake pastry, Moroccan dessert, almond pastry, filo dessert, orange blossom, cinnamon syrup