Almond-filled Filo Snake (M’hancha)


Almond-filled Filo Snake (M’hancha)


2 cups ground almonds
1 cup icing sugar
1 teaspoon cinnamon
2 tablespoons orange blossom or rose water
3 tablespoons butter, melted

13 sheets filo pastry
3 tablespoons butter, melted

½ cup honey
Zest from one orange
1 tablespoons orange blossom or rose water

¼ cup slithered almonds

Yoghurt to serve

Recipe by: Nici Wickes
Publication: World Kitchen (Jul 2012)
Recipe ID: 101825


In Morocco there are plenty of little sweet treats to choose from, many with a base of ground almonds. This one is great because it looks so spectacular and is a taste and texture sensation.

Morocco – Marrakesh


Preheat the oven to 180 C. Grease a large tray, tin pizza tray or pie plate.
In a  bowl combine the almond filling ingredients and mix well to form a smooth, firm paste. Divide the filling into 4 and shape into log shapes, as long as the long side of the filo pastry sheets.
Take one sheet of filo and brush with butter, then layer another 2 sheets on top, buttering between each. Keep the remaining filo covered with a damp tea towel so that it doesn’t dry out.
Place one of the almond logs across the long edge of the filo layers and roll up loosely.
Repeat the process so that you have total of 4 pastry logs. Leave a spare sheet of filo (to patch up any cracks). 

Place one log on the baking tray, seam-side down, and carefully curl into a spiral, pinching the centre end closed. Join the next log onto the end and continue to coil, then add the remaining two logs and spiral until you have a large coiled pie! Patch up any cracks with the spare pastry and give the whole pie a final brush with butter.

Bake for 20-30 minutes until golden and crispy.

Meanwhile, heat the syrup ingredients in a saucepan.
Remove the pastry snake from the oven brush or drizzle with honey syrup, and then scatter with almonds.

Serve warm or at room temperature, cut into wedges. Serve with yoghurt.


World Kitchen Series 5

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