Moroccan · Dessert
M'hanncha (Moroccan Almond Snake Pastry)
M'hanncha means 'the snake' — a long rope of warqa or filo pastry packed with cinnamon-scented almond paste, then coiled into a spiral like a sleeping serpent, baked golden, and glazed with honey or dusted with icing sugar and cinnamon. It is the showpiece pastry of Moroccan celebrations, crisp on the outside and dense with sweet almond within.
- Prep
- 45 min
- Cook
- 35 min
- Total
- 80 min
- Serves
- 8
- Level
- Medium
Ingredients
- 10 sheets warqa pastry or filo
- 100 g butter, melted, for brushing
- For the filling: 400 g ground almonds, 150 g icing sugar, 2 tsp cinnamon, 2 tbsp orange-blossom water, 80 g soft butter, zest of 1 lemon, 1 egg yolk
- 1 egg beaten with a little milk, to glaze
- Honey or icing sugar and cinnamon, to finish
- Flaked or whole almonds, to decorate
Method
- 1
Make the almond paste
Knead the ground almonds, icing sugar, cinnamon, orange-blossom water, soft butter, lemon zest and egg yolk into a firm, pliable paste. Roll into long thin logs about the thickness of a finger.
- 2
Fill the pastry
Lay out a sheet of pastry (overlap two for length), brush with melted butter, and place a log of almond paste along one long edge. Roll it up into a tight, thin cylinder, sealing the ends.
- 3
Coil the snake
Starting from the centre of an oiled round tin, coil the filled ropes into a flat spiral, joining each new rope to the last, until you have a large coiled snake.
- 4
Glaze and bake
Brush all over with the egg wash and bake at 180°C for 30–35 minutes until deep golden and crisp.
- 5
Finish
While warm, brush with honey or dust generously with icing sugar and pipe cinnamon lines across it. Scatter with almonds and cool before slicing into wedges.
Chef's tips
- Roll the almond ropes evenly so the coil bakes at the same rate and slices neatly.
- Work quickly with filo and keep spare sheets under a damp cloth so they don't dry and crack.
- Coil it snugly but not so tight that it can't expand — leave a little room as it bakes and puffs.
Frequently asked questions
What pastry is used for m'hanncha?
Traditionally warqa (ouarka), the gossamer-thin Moroccan pastry. Filo is the standard and very good substitute at home, brushed with butter to crisp up in the oven.
Can m'hanncha be made ahead?
Yes. It keeps for several days in an airtight tin and many prefer it a day old once the almond filling has settled. You can also assemble it and refrigerate before baking fresh.