(M’hancha)Moroccan Almond Snake Pastry By The Spruce Eats
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:
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
CategoryBaking, Breakfast, Oven Baked, SnackCuisineMoroccan Recipes, North African RecipesCooking MethodAppetizer, Dessert, Snack
Ingredients
For the Almond Paste:
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
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