Mhancha (محَنشة) — Moroccan Coiled Almond Pastry with Cinnamon
Mhancha is a celebratory Moroccan pastry shaped like a snake coil, filled with fragrant almond paste and wrapped in delicate warqa or phyllo. It’s perfumed with cinnamon and orange blossom, then baked until crisp and glossy with honey.
Printable Recipe Card
Servings: 10 · Total: 75 min · Difficulty: medium
Ingredients (quick list)
- 400 g Blanched almonds (finely ground, not almond flour)
- 180 g Powdered sugar
- 2 tsp Ground cinnamon
- 2 tbsp Orange blossom water
- 60 g Unsalted butter (melted and cooled slightly)
- 1 Egg
- 0.25 tsp Fine salt
- 10 sheet Phyllo dough sheets (about 30 x 40 cm sheets)
- 1 Egg yolk (for glazing)
- 1 tbsp Milk (to loosen the yolk)
- 120 g Honey (warmed to brushing consistency)
- 2 tbsp Toasted sesame seeds (for garnish)
Steps (summary)
- Preheat the oven to 180°C and line a large baking sheet with parchment paper. Keep the phyllo covered with a barely damp kitche…
- Make the almond filling by mixing the ground almonds, powdered sugar, cinnamon, and salt in a bowl until evenly combined. Add t…
- Divide the almond paste into 3 equal portions and roll each portion into a long rope about 2 cm thick. If the paste feels stick…
- Lay 2 phyllo sheets on the counter, overlapping the long edges by about 3 cm to create one long strip, and brush the surface li…
- Coil the filled phyllo log into a tight spiral starting from one end, then set it seam-side down in the center of the lined bak…
- Brush the entire coil generously with melted butter, making sure to coat the outer edges and the top so it bakes evenly and cri…
+ 2 more steps in the full instructions section below.
Cultural Background
Mhancha is a showpiece Moroccan pastry often served at weddings, Eid gatherings, and family celebrations. Its coiled “snake” shape symbolizes abundance and hospitality, while almonds and floral waters reflect the country’s love of perfumed sweets.
Equipment
💡 Tips
- Grind almonds to a fine meal with a few tablespoons of the powdered sugar to prevent the nuts from turning oily.
- Use a light hand with butter between phyllo layers; precise brushing keeps the pastry crisp instead of greasy.
- For neat slices, cool the pastry 20 minutes and cut with a serrated knife using gentle sawing motions.
⚠️ Common Mistakes
❌ Phyllo dries out and cracks during rolling.
✅ Fix: Keep unused sheets covered with a barely damp towel and work with 1–2 sheets at a time.
❌ The coil unravels or separates while baking.
✅ Fix: Roll the log snugly, place seam-side down, and brush butter under and over the joins to help them adhere.
❌ Pastry turns soggy after glazing.
✅ Fix: Brush honey in a thin layer while the pastry is hot, then cool uncovered so steam does not soften the crust.
🧊 How to Store
Store tightly covered at room temperature for up to 24 hours for maximum crispness. For longer storage, refrigerate up to 3 days, then re-crisp on a tray at 160°C for 8–10 minutes; add a fresh, thin brush of warmed honey after reheating if needed.
📅 Make Ahead
Prepare and shape the full coil up to 12 hours ahead, cover well, and refrigerate on the baking tray. Bake straight from cold, adding 3–5 minutes to the bake time, then glaze with honey after baking.
🍽️ Pairs Well With
- Moroccan mint tea
- fresh orange segments
- black coffee
- a sprinkle of extra toasted sesame.
Regional Variations
- Some Moroccan households add 1 tsp ground anise or 0.5 tsp ground mastic to the almond paste for a more perfumed profile.
- In northern Morocco, mhancha may be finished with a heavier sesame coating and less honey for a drier, tea-friendly bite.
- A festive version includes a small amount of finely chopped candied orange peel mixed into the almond filling.
Ingredients
- 400 gBlanched almonds (finely ground, not almond flour)
- 180 gPowdered sugar
- 2 tspGround cinnamon
- 2 tbspOrange blossom water
- 60 gUnsalted butter (melted and cooled slightly)
- 1Egg
- 0.25 tspFine salt
- 10 sheetPhyllo dough sheets (about 30 x 40 cm sheets)
- 1Egg yolk (for glazing)
- 1 tbspMilk (to loosen the yolk)
- 120 gHoney (warmed to brushing consistency)
- 2 tbspToasted sesame seeds (for garnish)
🔄 Substitutions
- Phyllo dough sheets→ Warqa pastry sheets
- Orange blossom water→ Rose water
- Honey→ Light sugar syrup (120 g sugar + 90 ml water, simmered 3 minutes, cooled)
Instructions
- 1
Preheat the oven to 180°C and line a large baking sheet with parchment paper. Keep the phyllo covered with a barely damp kitchen towel so it does not dry and crack while you work.
- 2
Make the almond filling by mixing the ground almonds, powdered sugar, cinnamon, and salt in a bowl until evenly combined. Add the melted butter, orange blossom water, and egg, then mix until a cohesive paste forms that holds together when pressed.
- 3
Divide the almond paste into 3 equal portions and roll each portion into a long rope about 2 cm thick. If the paste feels sticky, chill it for 10 minutes so it rolls cleanly without tearing the phyllo.
- 4
Lay 2 phyllo sheets on the counter, overlapping the long edges by about 3 cm to create one long strip, and brush the surface lightly with melted butter. Place one almond rope along the lower long edge, leaving a 2 cm margin at the ends, then roll up snugly to encase the filling.
- 5
Coil the filled phyllo log into a tight spiral starting from one end, then set it seam-side down in the center of the lined baking sheet. Repeat with the remaining phyllo and almond ropes, attaching each new log to the end of the coil and wrapping it around to form a larger spiral.
- 6
Brush the entire coil generously with melted butter, making sure to coat the outer edges and the top so it bakes evenly and crisps. Whisk the egg yolk with the milk and brush a thin, even layer over the pastry for a glossy finish.
- 7
Bake for 25 to 30 minutes, rotating the tray after 15 minutes, until the mhancha is deeply golden and crisp. Warm the honey just until fluid, then brush it over the hot pastry so it absorbs slightly and sets into a shiny glaze.
- 8
Sprinkle the top with toasted sesame seeds and dust with the measured cinnamon while the honey is still tacky. Let the mhancha cool for at least 20 minutes so the layers firm up, then slice into wedges with a serrated knife for clean edges.
🪪 Recipe Passport
Cultural Background
Mhancha is a showpiece Moroccan pastry often served at weddings, Eid gatherings, and family celebrations. Its coiled “snake” shape symbolizes abundance and hospitality, while almonds and floral waters reflect the country’s love of perfumed sweets.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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