Mhancha (Moroccan Snake Pastry) Recipe
Crisp, honey-drenched phyllo dough coiled into a stunning spiral and filled with a fragrant mixture of spiced almonds, orange blossom water, and cinnamon, creating a showstopping dessert that balances delicate sweetness with rich nuttiness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g blanched almonds</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">2 tbsp orange blossom water</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">250g phyllo pastry sheets (about 12 sheets)</li><li class="ingredients-single-item">125g unsalted butter, melted (for brushing)</li><li class="ingredients-single-item">50g chopped pistachios, for garnish</li><li class="ingredients-single-item">For the syrup:</li><li class="ingredients-single-item">250g honey</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">175ml water</li><li class="ingredients-single-item">1 tbsp orange blossom water</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">Powdered sugar, for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large baking tray (at least 30cm diameter)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Clean kitchen towel</li><li class="equipment-single-item">Small saucepan</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Place the almonds on a baking sheet and toast them for 8-10 minutes until lightly golden and fragrant, shaking the tray halfway through. This toasting step intensifies the nutty flavor that forms the foundation of your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once cooled slightly, place the toasted almonds in a food processor and pulse until finely ground but not pasty (similar to coarse sand). Be careful not to over-process or the natural oils will release and create almond butter instead of the dry, crumbly texture we need.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the ground almonds to a large mixing bowl and add the sugar, melted butter (100g), cinnamon, orange blossom water, and vanilla extract. Mix thoroughly until everything is well combined and the mixture holds together when pressed. The butter acts as a binder while the orange blossom water provides the characteristic floral note essential to Moroccan pastries.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare your workstation by clearing a large counter space and having your melted butter (125g) ready with a pastry brush. Remove the phyllo dough from its packaging and cover with a slightly damp kitchen towel to prevent it from drying out while you work.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Take one sheet of phyllo and place it on your work surface with the long edge facing you. Brush it lightly with melted butter, then layer another sheet on top. Repeat until you have a stack of 3 sheets. The butter creates flaky layers when baked and helps the sheets adhere to each other.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spoon about one-third of the almond mixture along the bottom edge of the phyllo stack, creating a thin sausage-like shape approximately 2cm thick. Leave a 2cm border on all sides. Press the filling gently to compact it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully roll the phyllo around the filling away from you, creating a log. Don't roll too tightly as the filling needs space to expand slightly during baking. Brush the exterior with more melted butter and place it seam-side down. Repeat steps 5-7 with the remaining phyllo and filling until you have three logs.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On your baking tray, start forming the "snake" by coiling one log from the center outward in a spiral shape. When you reach the end of the first log, connect the second log by slightly overlapping the ends, and continue the spiral. Add the third log in the same manner until you have one large coiled "snake." Brush the entire pastry with the remaining melted butter, which will help achieve that beautiful golden color.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 25-30 minutes, until the pastry is crisp and golden brown. The pastry should make a hollow sound when tapped lightly with your fingernail.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the Mhancha is baking, prepare the syrup. Combine honey, sugar, water, and cinnamon stick in a small saucepan. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes until slightly thickened. The syrup should coat the back of a spoon but remain pourable. Remove from heat, discard the cinnamon stick, and stir in the orange blossom water.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the Mhancha comes out of the oven, immediately pour about three-quarters of the warm syrup evenly over the hot pastry. The contrast between hot pastry and warm syrup ensures maximum absorption, allowing the flavors to penetrate deeply. Reserve the remaining syrup for serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the Mhancha to cool for at least 30 minutes, then sprinkle with chopped pistachios and dust lightly with powdered sugar just before serving. The pastry can be enjoyed warm or at room temperature with the reserved syrup on the side. For the authentic experience, serve with Moroccan mint tea.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is orange blossom water essential in Moroccan pastries?
Orange blossom water provides the signature floral aroma that defines authentic Moroccan sweets. It adds a delicate perfume that balances the richness of nuts and honey while creating depth of flavour. This ingredient is considered essential in North African cuisine and cannot be easily substituted without changing the dessert's traditional character.
How do you prevent phyllo pastry from drying out when making snake pastry?
Keep phyllo sheets covered with a slightly damp tea towel while working. Only remove one sheet at a time, work quickly, and brush each layer generously with melted butter. The key is maintaining moisture without making the dough wet, as dry phyllo will crack and split during rolling and baking.
What's the best way to serve this traditional Moroccan coiled pastry?
Serve this elegant pastry at room temperature with Moroccan mint tea for authenticity. Cut slices from the spiral and drizzle with reserved honey syrup. For special occasions, add a light dusting of powdered sugar, scattered pistachios, and fresh mint leaves for a visually stunning presentation.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
