M'hanncha (Snake Pastry)

Ingredients

• 10 sheetsWarqa or phyllo pastry sheets
• 100 gButter, melted
• 400 gBlanched almonds, ground fine
• 180 gPowdered sugar
• 60 gUnsalted butter, softened, for filling
• 3 tbspOrange blossom water
• 0.5 tspGround cinnamon
• 1 wholeEgg yolk, for egg wash
• 3 tbspHoney, warmed, for glazing
• 3 tbspSliced almonds, toasted, for garnish

Instructions

1. 1

   Make the almond filling by combining the ground almonds, powdered sugar, softened butter, orange blossom water, and cinnamon in a bowl until it forms a smooth, pliable paste. Divide into long, finger-thick rolls, about as long as the width of your pastry sheets.

2. 2

   Preheat the oven to 180°C (350°F) and grease a round baking dish or pan.

3. 3

   Lay out one sheet of warqa or phyllo, brush generously with melted butter, and place a second sheet on top if using thin phyllo (for extra strength).

4. 4

   Place an almond paste roll along the edge of the pastry sheet and roll it up tightly into a long, thin log, brushing with more butter as you go.

5. 5

   Repeat with the remaining pastry and filling to form several long filled logs.

6. 6

   Starting from the center of the prepared pan, coil the first log into a tight spiral, then continue attaching and coiling the remaining logs end to end to build one large continuous coiled snake shape.

7. 7

   Brush the top of the coiled pastry generously with egg yolk for a glossy golden finish.

8. 8

   Bake for 30-35 minutes, until deep golden brown and crisp.

9. 9

   Remove from the oven and immediately drizzle warm honey evenly over the top, then scatter with toasted sliced almonds.

10. 10

    Let cool slightly before slicing into wedges and serving with mint tea.