[ENG] Moroccan Almond Mhencha | Flavors of Morocco

Shape the almond paste into logs by rolling it back and forth to achieve the correct size.

Beat an egg and set it aside to seal the pastilla sheets.

Place the pastilla sheets on your work surface and cut them in half.

Ensure the soft side of the pastilla sheet is facing down and brush the edges with the beaten egg.

Line up the logs of almond paste along the edge of the pastilla sheets and press them together to create a single long log.

Fold the pastilla sheets over the almond paste and carefully tuck and roll them up until you form a long log of mhancha.

Brush the sheets with melted butter every time you roll it to ensure they are soft and crispy when cooked.

Roll the pastilla sheets and straighten them with your hands to avoid creasing.

Brush the sheets with the beaten egg while rolling them and dip your hands in melted butter as needed.

Shape the log into a spiral and brush any excess sheet with egg to seal it.

Brush a baking sheet with melted butter to prevent sticking and to achieve a golden color.

Transfer the mhancha to the baking pan and place it in the center.

Repeat the same technique with the remaining logs of almond paste and pastilla sheets, ensuring the soft side is always facing down.

Glue the overlapped edges of the sheets with the egg wash.

Press the almond paste logs together into a single long roll and tuck the pastilla sheets while rolling and brushing with egg and butter.

Coil the log into a snail shape, leaving excess pastilla sheet at the end.

Wrap the second log around the existing mhancha using the excess pastilla sheet to glue them together with egg wash.

Cut off any excess pastilla sheet and seal it on the side as well.

Decide on the size of the mhancha; you can keep it medium-sized or larger by adding more logs.

Place the mhancha in an oven preheated to 180°C (350°F) and bake until golden brown.

Remove the mhancha from the oven and transfer it to a serving plate.

Brush honey all over the almond mhancha while it’s still warm for absorption.

Garnish with sliced almonds and slice to see the inside.

Equipment Needed

Spice Level:

Dietary

Allergens