Almond Mhencha is a delightful Moroccan pastry made with a rich almond paste filling, wrapped in delicate filo pastry, and soaked in honey for a sweet, sticky finish. This recipe yields 8 mini mhencha, perfect for a special treat or dessert. The combination of orange blossom water and cinnamon adds a fragrant and exotic touch to this traditional dessert.
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Preheat the oven to 180°C (350°F).
Transfer the almonds and sugar into a nut grinder or food processor and process until it becomes a moist paste. This will take about 5 minutes.
Add the orange blossom water and softened butter to the paste and process again for a few seconds.
Divide the almond paste into 8 equal parts and shape each part into long tubes (approximately 30 cm). Cover with cling film and set aside.
Place a filo sheet on a work surface and brush it with melted butter. Keep the remaining sheets covered with a cloth to prevent them from drying out.
Take an almond paste tube and place it on the long side of the filo pastry. Loosely roll up the sheet, ensuring not to over-tighten to avoid breaking during baking.
Brush the rolled almond paste with more melted butter and roll it up to form a snug coil.
Place the mhencha onto a lined baking sheet and repeat the process with the remaining almond paste and filo sheets.
Bake in the preheated oven until lightly golden, about 15 minutes.
Heat the honey in a small saucepan over medium heat. Avoid burning the honey by controlling the heat. Once it becomes foamy, reduce the heat.
Once the pastries are baked, immediately transfer them to the simmering honey and soak for 2 minutes. Work in batches if necessary.
Remove the pastries to a flat dish to cool before serving.
Decorate with ground nuts and/or freeze dried berries if desired.
Keep the filo sheets covered with a damp cloth while working to prevent them from drying out.
Do not over-tighten the pastry when rolling to avoid breakage during baking.
Ensure the honey does not burn by keeping the heat under control while simmering.
Can I use store-bought almond paste instead of making it from scratch?
Yes, you can use store-bought almond paste, but making it from scratch ensures a fresher and more authentic flavor.
Can I prepare the almond paste in advance?
Yes, you can prepare the almond paste a day in advance and store it in the refrigerator wrapped in cling film.
What can I use as a substitute for orange blossom water?
You can use rose water or a small amount of vanilla extract as a substitute, but the flavor will differ slightly.
How do I prevent the filo pastry from drying out?
Keep the filo sheets covered with a damp cloth while working to prevent them from drying out.
Can I freeze the mhencha before baking?
Yes, you can freeze the assembled mhencha before baking. Bake them directly from frozen, adding a few extra minutes to the baking time.
