M’hanncha (Moroccan Almond Pastry Coil) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
