How to Make
Moroccan Pastry – M’hanncha (The Snake Pastry)
M’hanncha, also called “Moroccan Snake Pastry,” is a traditional almond-filled filo dessert scented with orange blossom water. It’s sweet, delicate, and perfect for Eid, Ramadan, or tea time.
Ingredients:
8 sheets filo pastry
1 ½ cups (150g) ground almonds
½ cup (100g) sugar
1 tsp cinnamon
2 tbsp orange blossom water
3 tbsp butter (melted)
1 egg yolk
Powdered sugar & crushed pistachios for garnish
Instructions:
Mix almonds, sugar, cinnamon, orange blossom water, butter, and yolk into a paste.
Lay filo sheets, brush with butter, and spread almond filling in a line.
Roll into a long tube and coil into a spiral “snake.”
Brush top with butter, bake at 180°C (350°F) for 25–30 min until golden.
Sprinkle with powdered sugar and pistachios before serving.
