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Mhancha
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Level
Mid
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Time
50 Min
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SErves
8
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Calories
77.3g
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Fat
2.8g
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Saturates
6g
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Carbs
7.7g
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Sugar
6.2g
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Fiber
1.0g
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Ingredients
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- 16 sheets filo pastry
- 1 egg yolk, lightly whisked with 1 tbsp cold water
- 80g unsalted butter, melted
- 150g honey, warmed icing sugar, ground cinnamon and white sesame seeds, to sprinkle
Almond filling
- 500g blanched almonds
- 150g caster sugar
- 2 tbsp orange-blossom water (see Note)
- 150g unsalted butter, softened
- 1 egg yolk
- 1 tspground cinnamon
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Instructions
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Step 1
Preheat oven to 200°C. To make almond filling, place almonds and sugar in a food processor and blend to a paste, add orange-blossom water and process until combined.
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Step 2
Place butter and almond paste in a saucepan over medium heat and cook, stirring frequently, for 5 minutes or until slightly darker in colour. Remove from heat and cool completely. Add egg yolk and cinnamon and mix to a firm paste.
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Step 3
Shape almond filling into 8 x 33 cm-long, 3 cm-thick logs. Working with one sheet of pastry at a time, and keeping the others covered with a lightly dampened tea towel, brush lightly with egg yolk mixture and top with another sheet. Place 1 almond log in the centre and roll pastry around to enclose. Continue process with remaining pastry and logs.
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Step 4
Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral. Brush evenly with melted butter and bake for 20 minutes or until golden. Brush with honey. Cool completely then dust with icing sugar and cinnamon and sprinkle with sesame seeds.
Note
• Orange-blossom water is from specialist and Middle Eastern food shops.
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