Almond Mhencha Pastry / محنشة باللوز - CookingWithAlia - Episode 414

Mix the almond paste with the ground cinnamon.

In a saucepan, on medium heat, melt the butter and the vegetable oil together then place in a bowl.

Break the egg into a small bowl and beat with a fork.

Drizzle a little bit of the butter-oil mixture on your workstation.

Split the almond paste into two and roll each portion into a log about the thickness of your thumb.

Place a pastilla leaf into your workstation. If using large pastilla, fold it into two. If small, superpose one on top of the other.

Place an almond paste log on the pastilla dough edge closest to you.

Drizzle a little bit of the butter-oil mixture on the pastilla dough.

Fold the side edges of the pastilla dough over the almond paste rod and roll the pastilla dough along with the almond paste, as if rolling a carpet.

Brush the top of the pastilla roll with the egg wash.

Repeat the same for the other almond paste log.

Cut the rolls into bite-size pieces, but do not cut all the way through so they hold their shape.

Place the rolls in a buttered baking pan.

Bake in a preheated oven at 400 F / 200 C for 15 minutes or until the rolls get a beautiful golden color.

As soon as you remove the rolls from the oven, drizzle honey on top of them.

Slice and separate the bite-size pieces and place them in small paper cups.

Let the Mhencha pieces cool completely before serving.

Equipment Needed

Spice Level:

Allergens