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  Added: Apr 11, 2006  •  Visited (358)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Pastry Coils Filled With Almond Paste ("The Snake")
What You Need:
  • 6 sheets filo pastry, each about 16 inches long and 12 inches wide
  • 8 tablespoons (1 quarter-pound stick) unsalted butter, melted, plus 4 to 8 tablespoons butter
  • 1 recipe for almond-paste filling
  • 2 to 4 tablespoons vegetable oil
  • ¼ cup sugar mixed with ¼ teaspoon ground cinnamon

  • How To Cook:
    1. With a pastry wheel or sharp knife, cut each filo sheet in half crosswise to make a dozen 8-by-12-inch rectangles. For each m'hannsha, brush the entire top of one filo rectangle lightly with melted butter, then fold the filo in half to make a two-layered rectangle 8 inches long and 6 inches wide. Brush again with melted butter.

    2. Spoon the almond paste into a pastry bag fitted with a ¼-inch plain tip and pipe the paste along the 8-inch side of the rectangle about ½ inch from the eqge and to within about 1 inch of each end.

    3. Turn the edge of the filo over the almond paste and roll the rectangle into a tight cylinder, tucking in the ends as you proceed. Brush the cylinder with a little butter and shape it into a coil.

    4. When all of the m'hannsha have been filled and shaped, melt 2 tablespoon of butter with 1 tablespoon of oil in a heavy 10- to 12-inch skillet.

    5. When the foam begins to subside, add 2 of the m'hannsha and brown them in the hot fat, turning them over gently with a wide metal spatula and regulating the heat so that they color richly and evenly without burning.

    6. Transfer the browned pastries to a plate and sprinkle them with a little of the sugar-and-cinnamon mixture. Brown the remaining m'hannsha in the same fashion, adding butter and oil to the skillet as needed. Serve the pastries warm or at room tempetature.
    Serving Size: 12 small pastries
     This recipe is also available in:
    Cuisine » Europe » Morocco
    Main Ingredient » Nuts » Almond
    Dish » Cookies


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