Delight in the unique flavors of M’hanncha (Snake Cake), an easy puff pastry dessert recipe that features a beautifully coiled pastry filled with a rich almond paste. Perfect for special occasions or a sweet treat, this dessert combines intricate presentation with delicious taste.

M’hanncha (Snake Cake)

by

Prep
30m

Cook
35m

Makes
10 servings

M’hanncha, also known as Moroccan Snake Cake, is a traditional Moroccan dessert made from layers of filo dough filled with a sweet almond paste, coiled into a snake-like shape, and baked until golden. It’s often drizzled with honey and garnished with nuts, making it a delightful treat for special occasions.

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Ingredients (10)

500 grams (17 ounces) almonds

1 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground mastic or gum arabic powder (optional)

1/4 cup unsalted butter, softened

2-3 tablespoons orange blossom water

10 sheets of filo dough

1/2 cup melted butter (for brushing)

1 egg yolk (beaten)

1 cup honey mixed with a little orange blossom water (for garnish)

Steps (5)

1

Prepare the Almond Paste: If using whole almonds, blanch and peel them. Fry half of the almonds in shallow vegetable oil until golden brown, then drain. Place both fried and unfried almonds in a food processor with the sugar and process until finely ground. Add the ground cinnamon, mastic (if using), softened butter, and orange blossom water. Mix until a smooth paste forms.

2

Prepare the Filo Dough: Lay out one sheet of filo dough on a clean, dry surface. Brush it lightly with melted butter. Place another sheet on top and brush with butter again. Repeat until you have 3 layers.

3

Add the Filling: Spread a thin line of the almond paste along one edge of the layered filo dough. Roll the dough tightly around the filling to form a long tube.

4

Form the Snake Shape: Coil the filled dough tube into a spiral shape, resembling a snake. Place the coil on a buttered baking sheet. Repeat the process with the remaining filo sheets and almond paste, adding each new coil to the end of the previous one to form a larger spiral.

5

Brush with Egg Yolk: Brush the entire surface of the coiled pastry with the beaten egg yolk to give it a golden color when baked.

6

Bake: Preheat the oven to 350°F (175°C). Bake the M’hanncha for 30-35 minutes, or until golden brown and crispy.

7

Add Honey: While the pastry is still warm, drizzle the honey and orange blossom water mixture over the top. Let it soak in before serving.

Additional tips

  • Keep Filo Dough Covered: Filo dough dries out quickly, so keep it covered with a damp cloth while working.
  • Use Fresh Almonds: For the best flavor, use fresh, high-quality almonds.
  • Serve at Room Temperature: M’hanncha is best enjoyed at room temperature after the honey has fully soaked in.
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