December 8, 2023
This sweet Moroccan pastry derives its name from the traditional coiling pastry-wrapped almond paste into a snake-like shape.
M’hancha can be crafted into a sizable treat ideal for social events, where guests can savor it by breaking off small portions from the outermost part of the coil.
Alternatively, you can shape m’hancha into small, individual-sized coils or prepare it as stick-like lengths of wrapped almond paste. This recipe, however, focuses on creating a large pastry, and don’t worry—the process is more straightforward than it may seem.
Tips:
. Check the tips section below for guidance if you prefer making smaller versions.
. To save time, skip the frying step and use all blanched almonds instead.
Almond Briouats Variation
Discover different versions of traditional Moroccan almond paste. The almond briouats variation adds more effort by frying half of the almonds, resulting in enhanced flavor and texture.
Traditional Warqa Pastry
Warqa, the traditional paper-thin pastry in Morocco, is recommended for this recipe. However, if you prefer, explore the tips at the end for using phyllo dough as an alternative.
Decorative Options of M’hancha
After baking, enhance the pastry’s appeal with a generous dusting of powdered sugar or a brush of warm honey adorned with ground or sliced almonds for a delightful finish.
For the Almond Paste:
– 500 grams (17 ounces) almonds
– Vegetable oil, for frying
– 225 grams (1 cup) granulated sugar
– 1/4 teaspoon ground cinnamon, or to taste
– Pinch of mastic or gum Arabic powder
– 60 grams (1/4 cup) unsalted butter, softened
– 2 to 3 tablespoons (40 milliliters) orange flower water
For Assembling the Pastry:
– 10 (9- to 10-inch) warqa leaves
– 1 large egg yolk, slightly beaten
– 100 grams (3 1/2 ounces) unsalted butter, melted
– 1 large egg beaten with 1 tablespoon water or milk
For Garnishing the Pastry:
– 1 cup honey mixed with a little orange flower water
– Coarsely ground or sliced almonds, or confectioners’ sugar and ground cinnamon
Almond Paste Preparation:
1. If you start with whole, raw almonds, begin by blanching and peeling them.
2. Allow the blanched almonds to dry, then fry half of them in shallow vegetable oil until golden brown. Be cautious to avoid burning.
3. Remove and drain the fried almonds using a filter or paper towels.
4. Place the fried and unfried almonds in a food processor with sugar. Process until very powdery, and continue processing until the mixture forms a paste.
5. Transfer the ground almonds to a bowl. Incorporate cinnamon, gum Arabic, butter, and orange flower water by hand. Knead until all ingredients blend into a smooth almond paste.
6. Shape a handful of the almond paste into a log. Roll the record on your work surface to create a long stick of paste with the thickness of your thumb or index finger. Avoid tapering the ends.
7. Repeat the process with the remaining almond paste.
Shaping and Baking the M’hancha Pastry:
1. Preheat your oven to 350°F (180°C) and line a large baking pan with parchment paper.
2. Trim round warqa leaves into rectangular shapes, stacking them neatly.
3. On a spacious work surface, overlap three or four pastry rectangles horizontally, sealing the edges with egg yolk.
4. Brush the connected pastry leaves with melted butter.
5. Line up logs of almond paste along the bottom edge, pressing them into a single long roll. Leave a bit of space on the right side for tucking.
6. Enclose the almond paste in the warqa pastry, rolling from the bottom to the top. Seal the top edge with egg yolk.
7. Carefully coil the wrapped almond paste from the left end, avoiding pastry cracking.
8. Brush the hollow end with egg yolk and tuck it under the coil, sealing it to the bottom.
9. Repeat with the remaining logs, adding the new length to the existing coil or shaping a separate pastry.
10. Transfer the rolled pastry to the prepared baking pan.
11. Brush the top and sides with melted butter, then apply an egg wash.
12. Bake in the oven until golden brown (30-40 minutes).
13. Remove from the oven, garnish as desired, and enjoy your beautifully baked M’hancha pastry. (Note: Inverting the pastry to brown the bottom is optional and unnecessary.)
To Garnish with Powdered Sugar: Garnishing with Honey and Almonds:
1. Heat honey in a small saucepan until hot and thin.
2. Stir in a spoonful of orange flower water for added flavor.
3. Brush the still-warm pastry with as much honey syrup as desired.
4. Garnish the honey-brushed pastry with chopped or sliced almonds.
5. Allow the M’hancha pastry to cool before serving, ensuring a delightful finish to your Moroccan treat.
1. Prepare in Advance:
– Shape the entire M’hancha pastry, including brushing with the egg wash, if planning to make it in advance.
– Freeze the wrapped pastry, then bake on the serving day. Allow extra time if baking directly from the freezer.
2. Using Phyllo Dough:
– Substitute phyllo dough for warqa using the same method.
– Layer two or three phyllo sheets for every warqa layer, brushing each layer with melted butter.
– Keep unused phyllo covered under a damp towel until ready to use.
3. Mini M’hancha Variation:
– For mini M’hancha, divide the almond paste into 20 portions.
– Shape each portion into a narrow cylinder slightly longer than your middle finger.
– Cut round warqa sheets in half, brush with butter, and fold each half into a wedge.
– Place a log of almond paste along the bottom of the folded wedge and roll it up, using egg yolk to seal the point.
– Coil the wrapped almond paste on the baking pan, brushing with melted butter and egg wash.
– Bake and garnish as directed for a delightful mini version.