(M’hancha)Moroccan Almond Snake Pastry By The Spruce Eats

(M'hancha)Moroccan Almond Snake Pastry By The Spruce Eats

RatingDifficultyIntermediate
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(M'hancha)Moroccan Almond Snake Pastry By The Spruce Eats
Yields4 Servings
Prep Time1 hrCook Time35 minsTotal Time1 hr 35 mins

This sweet Moroccan pastry takes its name from a traditional presentation of coiling pastry-wrapped almond paste into a snake-like shape. M'hancha can be made quite large for serving at social gatherings, guests enjoy the pastry by breaking off small portions from the outermost part of the coil.

Alternatively, m'hancha may be shaped into small, individual-sized coils, or simply prepared as small stick-like lengths of wrapped almond paste. Here, however, the method is for making a large pastry such as that shown. 

For the Almond Paste:
 500 g almonds(17 ounces)
 Vegetable oilfor frying
 ¼ tsp ground cinnamonor to taste
 Pinch of masticor gum arabic powder
 60 kg unsalted butter(1/4 cup) , softened
 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

Ingredients

For the Almond Paste:
 500 g almonds(17 ounces)
 Vegetable oilfor frying
 ¼ tsp ground cinnamonor to taste
 Pinch of masticor gum arabic powder
 60 kg unsalted butter(1/4 cup) , softened
 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
(M’hancha)Moroccan Almond Snake Pastry By The Spruce Eats

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