Mhanncha Moroccan Snake Pastry Recipes

M'HANNCHA (SNAKE CAKE)

M'hanncha (Snake Cake) image

Provided by Krystina Castella

Categories Cake Nut Dessert Bake Vegetarian Tree Nut Almond Spice Chill Cinnamon Phyllo/Puff Pastry Dough Pescatarian Peanut Free Soy Free Kosher

Yield Makes 1 cake (serves 6 to 8)

Number Of Ingredients 21

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

Steps:

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 butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
To Assemble the Cake:
Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
To Bake:
Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
To Serve:
Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

M'HANNCHA (THE SNAKE)

M'hanncha (The Snake) image

Make and share this M'hanncha (The Snake) recipe from Food.com.

Provided by Paulg

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces almonds, chopped
3 ounces granulated sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
8 phyllo pastry
2 teaspoons butter (for frying)
1 teaspoon ground cinnamon
1 teaspoon icing sugar

Steps:

Place the almonds, sugar, butter, and cinnamon in a food processor and process to a paste.
Divide the mixture into 8, place one portion (about 2.5cm/1 inch thick) lengthways down the side of one piece of phyllo pastry, then roll the pastry around the stuffing forming a sausage.
Coil the sausage to form a snail's shell then set aside and cover with a damp tea towel whilst you repeat with the remaining 7 pieces of pastry.
Heat the butter in a large frying pan until hot, then fry the pastries until browned on both sides. You may have to do this in batches adding more butter if necessary. Drain on kitchen paper.
To serve - Sprinkle the pastries with cinnamon and icing sugar. Serve warm or cold.

Nutrition Facts : Calories 501.2, Fat 20.3, SaturatedFat 3.9, Cholesterol 6.3, Sodium 576.5, Carbohydrate 69, Fiber 4.9, Sugar 12.9, Protein 12.1

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