M'hanncha - Moroccan Snake Pastry
You will need a serving platter that is perfectly (or nearly) flat for this pastry, as a curved platter might distort the shape of the pastry as it sits and would make slicing it more difficult. A cutting board. This beautiful recipe is from: cathyarkle.com/shepaused4thought
- 8 oz
- moist dried figs, (soak overnight in water or tea, drain before using)
- 7 oz
- almond paste, cut into ~-inch pieces
- 1/4 tsp
- anise seed
- zest of 1 lemon, very finely chopped
- 3 Tbsp
- 2 Tbsp
- sheets fila (the sheets should be 17 inches long, if possible), room temperature
- large egg yolks
- 6 Tbsp
- unsalted butter, melted and lukewarm
- powdered sugar and candied lemon zest for serving
- chopped pistachio nuts (optional)
How to Make M'hanncha - Moroccan Snake Pastry
- 1Preheat the oven to 375°.
- 2Generously butter the bottom and sides of a 9-inch cake pan with some melted butter. Unfold the fila and lay it out on the work surface. Cover with plastic wrap and a damp towel to prevent it from drying out.
- 4Place the egg yolks in a small bowl and stir, just to blend.
- 6Take a fifth of the fig mixture and make a long, even mound with it on the fila, about one inch from the edge nearest you, that extends all the way out to the two short edges of the dough. Fold the bottom of the filo over the filling, then proceed to roll it up, jelly roll fashion, to within one inch of the opposite long edge. Do not try to roll it very tightly or the fila will crack.
- 7Brush a small amount of egg yolk along the top edge, then continue to roll the dough on top of it, so the seam side is down. Arrange the roll, seam side down, along the outer edge of the buttered cake pan. Brush the inside of the roll with a light coating of egg yolk.
Note: It is easier to start from the center of the pan and work out.
- 8Prepare 4 more rolls as directed above, then place each one in the cake pan, extending the coil by attaching the new roll to the end of the last roll with a dab of egg yolk. Again, brush the inside of each roll with egg yolk so that as the rolls coil around and touch each other, they will adhere to both the roll behind them as well as in front of them - this is very important when slicing the pastry for serving.
- 9Brush the final roll with egg everywhere except the bottom before you put it in the pan, as the last roll fits snugly and there will not be room to add the egg later. The last roll should curl tightly around itself, filling the center of the pan.
- 11To Unmold:
Run a thin sharp knife around the edges of the pan, loosening any filo that may have stuck. Gently set a plate upside down on top of the cake pan, then, holding the pan and plate together, flip the two over. The pastry should slide out onto the plate.
Note: If the pastry sticks to the bottom of the pan, place the pan in a hot oven or over a burner for a few seconds, just long enough to warm and loosen the butter and egg, then try turning it out again.
- 12Place your serving platter upside down on top of the pastry, then flip the two over so that the pastry is right side up.
Dust the top of the snake very lightly with powdered sugar and sprinkle the nuts. Use a thin, sharp knife to cut wedges of the pastry, transferring each to a plate using a pie wedge or cake server.
Store at room temperature, lightly covered with plastic wrap or foil, for up to 4 days.