M'hanncha

Ingredients

• 8warqa or phyllo sheets
• 400 g (14 oz)almond paste
• buttermelted
• to finishcinnamon and sugar

Method

1. Begin by rolling the 400 g (14 oz) of almond paste into a long, even snake shape, about 1.5 cm (0.6 inches) in diameter. This will ensure that the filling is distributed evenly throughout the pastry.
2. Lay out one sheet of warqa or phyllo on a clean, flat surface and brush it generously with melted butter. Place the almond paste snake along one edge of the pastry, leaving a small border at the end.
3. Carefully roll the pastry around the almond paste, tucking in the edges as you go to create a tight cylinder. Brush the outside of the roll with more melted butter to help it crisp up during baking.
4. Repeat the process with the remaining sheets of warqa or phyllo, connecting each new roll to the previous one by slightly overlapping the edges and continuing to roll until you have one long pastry snake.
5. Gently coil the long pastry snake into a spiral shape and place it in a round baking pan. Ensure the coil is snug but not too tight, as it needs room to expand slightly while baking.
6. Preheat your oven to 180°C (350°F). Bake the coiled pastry in the oven until it turns a rich golden brown, which should take about 30-35 minutes. The pastry should be crisp and flaky.
7. Once baked, remove the M'hanncha from the oven and allow it to cool slightly in the pan. Dust the top generously with cinnamon and sugar, which will add a sweet and aromatic finish.
8. To serve, slice the M'hanncha into pieces, revealing the beautiful spiral of almond paste inside each slice. Enjoy as a sweet treat with tea or coffee.