Almond and Honey Mhancha
Ingredients
- 333.3 gAlmond with skin (blanched and finely ground)
- 100 gWhite sugar (powdered)
- 0.7 tspCinnamon ground
- 100 gUnsalted butter (melted and clarified)
- 1.3 tbsprose water
- 6.7 pcPhyllo dough (whole sheets)
- 133.3 gHoney (warmed)
- 1.3 tbspOrange blossom water
Method
A crispy phyllo pastry spiral that cracks under the teeth, releasing a melting almond paste heart scented with cinnamon. Warm honey coats the whole for a shiny, sticky finish, typical of fine pastry stalls.
- 1
Mix the almonds with the white sugar and ground cinnamon until a fine powder is obtained. Add the melted butter, rose water, and orange blossom water. Work the dough by hand: it should be malleable and no longer stick to your fingers.
- 2
Divide the almond paste into portions and roll long, thin logs, about 1 cm in diameter. Ensure they are even for uniform cooking.
- 3
Brush the phyllo pastry sheets with melted butter. Place an almond log on the edge, then roll tightly to enclose the filling. Then coil this cylinder onto itself like a snail in the center of a circular dish.
- 4
Preheat the oven to 180°C. Bake until the pastry is golden brown and crispy. The color should be amber, a sign that the butter has well permeated the layers of pastry.
- 5
Immediately out of the oven, generously glaze the Mhancha with the warmed honey. The syrup should penetrate between the coils. Let cool completely before cutting so the filling sets.
Frequently asked questions
How do you get this dish right?
- Clarify your butter to prevent small black specks of whey from burning on the pastry.
- Handle phyllo dough under a damp cloth to prevent it from drying out and breaking.
- The Mhancha is ready when the bottom is as golden as the top.
How long does this dish keep?
Store at room temperature in an airtight container for 3 to 4 days. Do not refrigerate, as it will soften the pastry.
