Moroccan Mhencha Pastry
Moroccan mhencha is a coiled, golden pastry made with buttery filo stuffed with a sweet, fragrant almond paste and topped with crunchy nuts.
- Prep time
- 40 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 cup almond flour
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 3 tbsp orange blossom water
- 8 sheets filo pastry
- 8 tbsp butter (melted)
- 1 cup honey
- 1 tsp orange zest
- ground nuts ((optional))
Instructions
- 1
Preheat oven to 350°F. Line a baking sheet or pan with parchment or silicone mat (I used a baking stone dish).
- 2
In a food processor add the almond flour, sugar, cinnamon and salt and pulse until combined. Add the orange water and process for 1 minute until a paste forms. It should weight 400 grams.
- 3
Form the paste in 8 equal balls (50 grams each). On a clean surface, roll each ball into 12-inch logs. Cover with a light kitchen towel.
- 4
On a clean work surface take each sheet and brush with melted butter. Place a tube of the filling on the long side of each filo sheet and loosely roll up the sheet (don’t over-tighten the pastry when rolling, it will break during the baking process).
- 5
Roll it up to form a tight coil and place on baking sheet or pan and repeat with remaining almond paste and filo sheets. Brush each mhencha with more melted butter and bake until lightly golden, about 10-15 minutes.
- 6
Heat the honey and orange zest in the microwave for 30 seconds and stir.
- 7
Once the pastries are baked, immediately spoon the honey all over to soak in. Decorate with ground nuts if desired and serve warm or at room temperature.