Mhancha

Mhancha is a traditional Moroccan pastry made with phyllo dough and filled with a sweet almond paste.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the ground almonds, sugar, melted butter, cinnamon, and orange blossom water. Mix well to form a paste.
Place one sheet of phyllo dough on a clean surface and brush it with melted butter. Repeat with 5 more sheets, stacking them on top of each other.
Spread half of the almond paste evenly over the stacked phyllo dough.
Repeat the layering process with the remaining 6 sheets of phyllo dough and almond paste.
Roll the stacked phyllo dough and almond paste into a log shape, resembling a snake or a coil.
Transfer the rolled mhancha onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 35-40 minutes, or until golden brown and crispy.
Remove from the oven and let it cool for a few minutes.
Dust the mhancha with powdered sugar before serving.
Slice and serve the mhancha warm or at room temperature.