![Moroccan Almond Snake Pastry](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/moroccan-almond-snake-pastry--ba0d64e1-20e1-4eaf-88d3-01783345ee82.png)
Recipe
Moroccan Almond Snake Pastry
Serpentine Delight: Moroccan Almond Snake Pastry
4.7 out of 5
Indulge in the rich flavors of Moroccan cuisine with this exquisite recipe for Moroccan Almond Snake Pastry. This traditional dish, known as M'hanncha, features a delicate almond filling wrapped in layers of flaky pastry, creating a visually stunning and delicious treat.
Metadata
Preparation time
30 minutes
Cooking time
25-30 minutes
Total time
55-60 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if using plant-based butter), Dairy-free, Egg-free, Kosher
Allergens
Almonds, Wheat (gluten), Dairy (if using butter)
Not suitable for
Gluten-free, Nut-free, Low-carb, Paleo, Keto
Ingredients
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1/2 teaspoon salt 1/2 teaspoon salt
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1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
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1/2 cup (120ml) water 1/2 cup (120ml) water
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2 cups (200g) ground almonds 2 cups (200g) ground almonds
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
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1 tablespoon orange blossom water 1 tablespoon orange blossom water
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Powdered sugar, for dusting Powdered sugar, for dusting
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat: 20g (Saturated Fat: 8g)
- Carbohydrates: 40g (Sugars: 20g)
- Protein: 6g
- Fiber: 3g
- Salt: 0.2g
Preparation
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1.In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
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2.Gradually add water and knead the dough until it comes together. Form the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
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3.In a separate bowl, combine the ground almonds, granulated sugar, cinnamon, and orange blossom water. Mix well to form a thick paste-like filling.
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4.Preheat the oven to 180°C (350°F).
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5.Divide the dough into two equal portions. Roll out one portion into a thin rectangular sheet.
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6.Spread half of the almond filling evenly over the dough, leaving a small border around the edges.
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7.Starting from one of the longer sides, tightly roll the dough into a long cylinder shape.
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8.Carefully transfer the rolled dough onto a baking sheet lined with parchment paper, shaping it into a spiral snake-like form.
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9.Repeat steps 5-8 with the remaining dough and filling.
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10.Bake the pastries in the preheated oven for 25-30 minutes, or until golden brown.
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11.Allow the pastries to cool slightly before dusting them with powdered sugar.
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12.Serve the Moroccan Almond Snake Pastries warm or at room temperature.
Treat your ingredients with care...
- Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
- Orange blossom water — Use a high-quality orange blossom water to ensure a fragrant and authentic flavor in the filling. Adjust the amount according to your preference for the floral aroma.
Tips & Tricks
- To achieve a flaky pastry, make sure the butter is cold and cubed before incorporating it into the dough.
- Dust the work surface and rolling pin with flour to prevent the dough from sticking.
- For an extra touch of sweetness, drizzle honey over the pastries before serving.
- Serve the Moroccan Almond Snake Pastries with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Serving advice
Serve the Moroccan Almond Snake Pastries as a delightful dessert after a Moroccan-inspired meal. Pair them with a cup of Moroccan mint tea for an authentic experience.
Presentation advice
Arrange the Moroccan Almond Snake Pastries on a platter in a coiled snake-like shape to showcase their unique appearance. Dust them generously with powdered sugar for an elegant touch.
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