Golden Almond Mhansha


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Ramadani dishes are always unique and this has been on my mind for a while, as you most of you know the moroccan cuisine has a special place in my heart and the tastes from that part of the world leaves a strong flavor that is fit for a Ramadani after iftar dessert. To make this crispy tasty creation you would need the following:

The Pastry 

  • 12 (30x45cm) Phyllo Pastry Sheets
  • 1 1/2 Unsalted Butter Sticks (Softened)
  • 2 Egg Yolks (Beaten)
  • 1 Tbsp. Water (Room Temp)
  • 1/2 Tsp. Cinnamon

Orange Almond Dough

  • 3 Cups Blanched Almonds
  • 3/4 Cup Powdered Sugar
  • 1 Tsp. Ground Cinnamon
  • 1/4 Tsp. Ground Cardamom
  • 1/4 Tsp. Ground Nutmeg (Optional)
  • 1 1/2 Small Unsalted Butter Sticks (Softened)
  • 2 Egg Yolks (Beaten)
  • 1 Tbsp. Orange Blossom Water
  • 1 Tbsp. Fresh Orange Juice (If not in season you can use supermarket juice)
  • 1 Tbsp. Grated Orange Zest
  • 1 Tsp. Vanilla/Almond Extract

The Topping 

  • 1/4 Cup Powdered Sugar
  • 4 Tsp. Ground Cinnamon
  • 1/4 Cup Almond Slivers

Combine the blanched almonds, powdered sugar, cinnamon, and cardamom in a food processor to turn it into a coarse powder. Add the butter and egg yolks and pulse until they blend well then move the dough into a bowl, and stir in the orange blossom water, orange juice, orange zest, and extract together. Divide the dough into 12 balls, and refrigerate for 30 min.

Set the dough balls on a work surface dusted with powdered sugar and start rolling each one into a 8 cm long pieces then refrigerate them for 30 min. Preheat the oven to 350° and starts dusting the work surface with powdered sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form rectangle and brush the sheet with melted butter then add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets. Set four orange-almond dough logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.



Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil. Combine the egg yolks, water, and ground cinnamon. Brush the mixture over the top of the roll to create that golden effect and gloss.

Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet. Stir together the powdered sugar and cinnamon sprinkle it on top with the almond slivers.

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