Recipe: Mhancha - Sweet almond and pastry spiral

  • 500g blanched almonds
  • 150g caster sugar
  • 2 tablespoons orange blossom water
  • 150g butter, at room temperature
  • 1 egg yolk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon nutmegg
  • 16 sheets filo pastry
  • 3 egg yolks, lightly whisked
  • 100g butter, melted
  • 200g honey
  • icing sugar and ground cinnamon to garnish

Serves 8-10

  1. Preheat the over to 200 degrees celsius.
  2. To make the filling, put the almonds into a food processor with the caster sugar and blend to a paste.
  3. Add the orange blossom water and blend briefly to combine.
  4. Place the butter into a saucepan with the almond paste and stir over moderate heat for 5 minutes, making sure it doesn't burn.
  5. Leave to cool and then add the egg yolk and cinnamon, cardamon and nutmeg. Mix thoroughly.
  6. Shape the almond mixture into 8 long sticks the thickness of your thumb.
  7. Brush a pastry sheet with egg yolk and place another sheet on top (the egg will make it stick.
  8. Place oe of the almond logs in the centre and roll the pastry around it to look like a snake.
  9. Continue this process until you have 8 snakes.
  10. Join the snakes end to end, shaping into a tight spiral, onto a buttered round baking tray.
  11. Brush evenly with butter. Bake unti golden.
  12. Remove from the over and brush with warmed honey all over.
  13. Cool before serving and sprinkle with icing sugar and cinnamon.

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