M’hanncha (Moroccan Almond Pastry Coil) Recipe

Introduction

M’hanncha is a beautifully coiled Moroccan pastry filled with fragrant orange-almond paste. Its crisp, buttery phyllo layers combined with the aromatic spices make it a delightful treat for any occasion.

Ingredients

• Orange-Almond Paste:
• 3 cups almonds
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 egg yolks, beaten
• 1 tablespoon orange-flower water
• 1 tablespoon orange juice
• 1 tablespoon grated orange zest
• 1 teaspoon vanilla extract
• Assembly:
• 12 (12- by 17-inch) sheets phyllo dough
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 egg yolks, beaten
• 1 tablespoon water
• 1/2 teaspoon cinnamon
• Toppings:
• 1/4 cup confectioners’ sugar
• 4 teaspoons ground cinnamon
• 1/4 cup sliced almonds

Instructions

1. Step 1: To make the orange-almond paste, combine the almonds, confectioners’ sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the melted butter and beaten egg yolks, then pulse until blended. Scrape the mixture into a bowl and stir in the orange-flower water, orange juice, orange zest, and vanilla extract. Divide the paste into 12 balls and refrigerate for 30 minutes.
2. Step 2: On a work surface dusted with confectioners’ sugar, roll each ball into a 3 1/2-inch-long log. Refrigerate again for 30 minutes.
3. Step 3: Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners’ sugar and place one sheet of phyllo dough on it. Fold the sheet into thirds to form a 4- by 17-inch rectangle. Brush with melted butter. Repeat layering and buttering with three more sheets, for a total of four buttered phyllo layers.
4. Step 4: Arrange four orange-almond paste logs in a row along one long edge of the phyllo. Roll the pastry over the logs into a cylinder, then fold over the ends and brush with melted butter to seal. Shape the cylinder into a tight coil and place it seam side down on the prepared baking sheet.
5. Step 5: Prepare two more phyllo rolls the same way and add them to the baking sheet, attaching each to the end of the coil to form a large spiral.
6. Step 6: Combine the beaten egg yolks, water, and cinnamon. Brush this mixture evenly over the top of the pastry coil.
7. Step 7: Bake for 15 to 20 minutes, or until the pastry is golden and crisp. Remove from oven and let cool on the baking sheet.
8. Step 8: Mix together confectioners’ sugar and ground cinnamon. Sprinkle this over the cooled cake and top with sliced almonds before serving.

Tips & Variations

• Make sure to keep your phyllo dough covered with a damp towel while working to prevent it from drying out and cracking.
• For a different flavor, try adding a teaspoon of rose water instead of orange-flower water to the almond paste.
• Use blanched almonds for a finer texture in the paste and a lighter color.
• If you prefer a less sweet dessert, reduce the amount of confectioners’ sugar in the filling slightly.

Storage

Store the M’hanncha in an airtight container at room temperature for up to 3 days to maintain its crispness. If refrigerated, it may lose some of its crunch but will keep for up to 5 days. Reheat gently in a warm oven for a few minutes to refresh the crisp texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the orange-almond paste ahead of time?

Yes, the paste can be prepared a day in advance and kept refrigerated until ready to use. Just cover it tightly to prevent drying out.

What can I substitute for orange-flower water?

If you don’t have orange-flower water, you can substitute with rose water or a small amount of orange extract. Use sparingly to avoid overpowering the flavors.

M’hanncha (Moroccan Almond Pastry Coil) Recipe

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★★★★★

4.6 from 75 reviews

M’hanncha is a traditional Moroccan dessert featuring delicate phyllo dough rolled around a fragrant orange-almond paste, shaped into a coiled ‘snake’ pastry, and baked until golden. This sweet treat is flavored with cinnamon, cardamom, orange zest, and orange-flower water, offering a delightful combination of citrus and nutty aromas, perfect for festive occasions.

• Author: Lila
• Prep Time: 1 hour 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Moroccan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Orange-Almond Paste

• 3 cups almonds
• 3/4 cup confectioners’ sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 egg yolks, beaten
• 1 tablespoon orange-flower water
• 1 tablespoon orange juice
• 1 tablespoon grated orange zest
• 1 teaspoon vanilla extract

Assembly

• 12 (12- by 17-inch) sheets phyllo dough
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 2 egg yolks, beaten
• 1 tablespoon water
• 1/2 teaspoon cinnamon

Toppings

• 1/4 cup confectioners’ sugar
• 4 teaspoons ground cinnamon
• 1/4 cup sliced almonds

Instructions

1. Make the Orange-Almond Paste: Combine the almonds, confectioners’ sugar, cinnamon, and cardamom in a food processor or blender and pulse until ground into a coarse meal. Add the melted butter and beaten egg yolks and pulse again until blended. Transfer the mixture to a bowl and stir in the orange-flower water, orange juice, orange zest, and vanilla extract. Divide into 12 equal balls and refrigerate for 30 minutes.
2. Shape the Paste Logs: On a work surface dusted with confectioners’ sugar, roll each chilled almond paste ball into a 3 1/2-inch-long log. Refrigerate again for 30 minutes to firm up the logs.
3. Prepare the Phyllo Sheets: Preheat the oven to 350°F (175°C). Butter a large baking sheet. Dust a work surface with confectioners’ sugar. Take one phyllo sheet, fold it into thirds lengthwise to form a 4- by 17-inch rectangle, and brush with melted butter. Repeat with three more sheets, layering and buttering each one to create a stack of four sheets.
4. Assemble the First Roll: Place four orange-almond paste logs side-by-side along one long edge of the phyllo stack. Carefully roll the phyllo over the logs into a cylinder, folding in the ends and brushing melted butter on the seams to seal. Coil this cylinder tightly into a small circle and place seam-side down on the baking sheet.
5. Form the Large Coil: Repeat the rolling process two more times, preparing two additional phyllo rolls with four logs each. Attach each new roll to the end of the existing coil on the baking sheet, spiraling to form a larger coiled pastry.
6. Apply Egg Wash: Mix the beaten egg yolks, water, and cinnamon together. Brush this mixture evenly over the entire top surface of the coiled pastry for a golden finish.
7. Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the phyllo dough is golden and crisp. Remove from oven and allow to cool on the baking sheet.
8. Finish and Serve: Combine confectioners’ sugar and ground cinnamon, then sprinkle this mixture generously over the cooled pastry. Finally, scatter the sliced almonds on top. Serve and enjoy this aromatic Moroccan delicacy.

Notes

• Use fresh phyllo dough sheets and keep them covered with a damp towel during assembly to prevent drying out.
• Orange-flower water is essential for authentic flavor but can be substituted with a teaspoon of orange extract if unavailable.
• Ensure the almond paste logs are chilled well before rolling to prevent the phyllo from tearing.
• Brush each phyllo layer thoroughly with melted butter to achieve a flaky and golden texture.
• For storage, keep the pastry in an airtight container for up to 2 days; it is best enjoyed fresh.

Keywords: M’hanncha, Moroccan dessert, phyllo pastry, almond paste, orange zest, cinnamon, coiled pastry