Moroccan · Desserts
Keneffa (Fassi Almond Praline Layers)
A refined Fassi dessert built from crisp layers of warqa pastry alternating with a rich almond-and-honey praline paste, dusted heavily with icing sugar and cinnamon — closer to a delicate confection than a cake, and reserved for special occasions.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Serves
- 8
- Level
- Advanced
Ingredients
- 8 sheets warqa pastry or filo
- 100 g butter, melted, for brushing
- 250 g ground almonds
- 150 g sugar
- 2 tbsp honey
- 2 tbsp orange-blossom water
- Icing sugar and ground cinnamon, to finish
Method
- 1
Bake the pastry rounds
Cut the warqa or filo into rounds, brush each with melted butter, and bake in stacks or singly at 180°C for 8–10 minutes until crisp and golden. Cool completely.
- 2
Make the praline
Toast the ground almonds in a dry pan until fragrant, then combine with the sugar, honey and orange-blossom water over gentle heat until it forms a thick, spreadable paste.
- 3
Layer
Spread a layer of the almond praline over a crisp pastry round, top with another round, and repeat, building 4–5 layers, finishing with pastry on top.
- 4
Chill briefly
Rest the assembled keneffa for 15–20 minutes so the layers settle and the praline firms slightly.
- 5
Decorate
Dust heavily with icing sugar, then mark decorative lines with a dusting of cinnamon over the top.
- 6
Serve
Cut into wedges with a very sharp knife and serve with mint tea.
Chef's tips
- Bake the pastry rounds until truly crisp and fully cooled before layering, or the praline will make them soggy.
- Spread the almond praline while it is still warm and pliable, since it firms up and becomes hard to spread as it cools.
- Use a sharp, thin knife to slice cleanly through the crisp layers without crushing them.
Frequently asked questions
What is keneffa traditionally served for?
It is a celebration dessert associated with Fassi households, served at weddings and special family occasions alongside other fine pastries.
Can this be made a day ahead?
Yes, assemble it a few hours to a day ahead and keep it covered at room temperature; dust with icing sugar just before serving for the freshest look.