Moroccan M'hanncha (The Snake) (Moroccan Almond Pastries)
>> Wednesday, March 11, 2009
Moroccan M'hanncha (The Snake) (Moroccan Almond Pastries)
Ingredients :
8 pastries
2 cups almonds
1/3 cup sugar
1 tablespoon butter, melted
1 teaspoon orange flower water (or more, to taste)
cinnamon
8 sheets filo pastry
Directions :
Pound the almonds in a mortar with the sugar. Add the butter, flower water, and cinnamon. Pounding the almonds makes a smoother paste than simply grinding them.
Lay out a sheet of filo pastry. Using 1/4 cup of the almond paste, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving.
Note: Use rose water instead of orange flower water.
Share It
1 commentaires:
Bake it, instead of frying it. Add little more butter (1/4 cup total) and egg yoke to filling. Brush snake w butter and bake for 20-25 minutes at 350 F. Flip it and bake an additional 5-10 minutes. Great dessert!!
Post a Comment