Moroccan · Desserts
Individual M'hancha Almond Rolls
Rather than coiling the whole almond-filled warqa log into one large snake shape, this version cuts the filled roll into individual bite-sized pastries before baking, making the classic Fassi almond pastry easier to serve at a crowded dessert table.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 12
- Level
- Advanced
Ingredients
- 300 g ground almonds
- 120 g sugar
- 60 g melted butter
- 1 tsp orange blossom water
- 1/2 tsp cinnamon
- 8 sheets warqa or filo pastry
- 50 g butter, melted, for brushing
- Icing sugar and cinnamon, to finish
Method
- 1
Make the paste
Mix the ground almonds, sugar, melted butter, orange blossom water and cinnamon into a smooth, pliable paste.
- 2
Shape logs
Roll the almond paste into long, thin logs about the width of a finger.
- 3
Wrap
Lay a log along one edge of a buttered pastry sheet and roll into a long, tight cylinder.
- 4
Cut
Cut each rolled cylinder into 4 cm bite-sized pieces.
- 5
Bake
Arrange the pieces cut-side up on a tray, brush with butter, and bake at 180°C for 20–25 minutes until golden.
- 6
Finish
Dust with icing sugar and a light sprinkle of cinnamon once cooled slightly.
Chef's tips
- Roll the cylinders tightly so the pieces hold together neatly once cut.
- Keep spare pastry sheets covered with a damp cloth while you work to prevent cracking.
Frequently asked questions
Can this be made as one large coiled pastry instead?
Yes, that's the traditional presentation — coil the whole filled log into a spiral 'snake' shape on the tray before baking, then slice after baking instead of before.