(M'hancha)Moroccan Almond Snake Pastry
Ingredients
For the Almond Paste:
- 500 g almonds
- Vegetable oil
- 225 g (1 cup) granulated sugar
- 1/4 tsp ground cinnamon
- Pinch of mastic
- 60 kg unsalted butter
- 2 to 3 tablespoons (40 milliliters) orange flower water
For Assembling the Pastry:
- 10 (9- to- 10-inch) warqa leaves
- 1 large egg yolk, slightly beaten
- 100 grams (3 1/2 ounces) unsalted butter, melted
- 1 large egg beaten with 1 tablespoon water or milk
For Garnishing the Pastry:
- 1 cup honey mixed with a little orange flower water
- Coarsely ground or sliced almonds, or confectioners' sugar and ground cinnamon
Instructions
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