Teresa's Recipes
Mhancha
Mhancha, also known as 'snake pastry', is a beloved traditional Moroccan dessert that beautifully intertwines the flavors of sweet almonds, fragrant orange blossom water, and warm cinnamon. This delightful pastry is crafted from layers of crispy phyllo dough, rolled into a coiled shape, and baked to golden perfection. Often enjoyed during special occasions, Mhancha is not just a treat for the taste buds but also a feast for the eyes, making it a centerpiece at any gathering. Its rich history can be traced back to Moroccan celebrations, symbolizing hospitality and the warmth of family gatherings.
Ingredients
- for dusting Powdered sugar
- 2 tablespoons Orange blossom water
- 1 teaspoon Cinnamon
- 1/2 cup, melted Unsalted butter
- 1/4 cup Granulated sugar
- 2 cups Ground almonds
- 1 package (16 oz) Phyllo dough
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 250
- Fat: 15g
- Carbs: 28g
- Protein: 4g
- Sodium: 50mg
- Sugar: 10g
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the ground almonds, granulated sugar, melted butter, cinnamon, and orange blossom water. Mix well until it forms a smooth paste.
- On a clean surface, lay down one sheet of phyllo dough and brush it generously with melted butter. Repeat this process, layering 5 more sheets on top, ensuring each layer is brushed with butter.
- Spread half of the almond paste evenly over the stacked phyllo dough, leaving a small border around the edges.
- Repeat the layering process with another 6 sheets of phyllo dough, brushing each with butter, and then spread the remaining almond paste over this new stack.
- Carefully roll the entire stack into a tight log, shaping it into a coil or 'snake' shape.
- Transfer the rolled mhancha onto a baking sheet lined with parchment paper, ensuring the ends are tucked underneath.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and crispy.
- Once baked, remove from the oven and let it cool for a few minutes before dusting with powdered sugar.
- Slice the mhancha into pieces and serve warm or at room temperature.
Tips
- For a twist, you can add a pinch of nutmeg or use different flavored waters like rose water.
- Serve Mhancha with a side of Moroccan mint tea for an authentic experience.