M'HANNCHA (SNAKE CAKE)
Provided by Krystina Castella
Categories Cake Nut Dessert Bake Vegetarian Tree Nut Almond Spice Chill Cinnamon Phyllo/Puff Pastry Dough Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 cake (serves 6 to 8)
Number Of Ingredients 21
Steps:
- To Make the Orange-Almond Paste:
- Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
- Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
- To Assemble the Cake:
- Preheat the oven to 350°F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
- Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
- Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
- Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
- To Bake:
- Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
- To Serve:
- Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.
MOROCCAN ALMOND PASTRY
This is a flaky Moroccan dessert of phyllo dough stuffed with ground almonds & sugar, topped with honey.
Provided by FDADELKARIM
Categories Dessert
Time 35m
Yield 12 triangles
Number Of Ingredients 9
Steps:
- Combine the almonds, sugar, & cinnamon in a bowl. Gently melt the butter until just hot then add the almond mixture. Stir continuously until the mixture browns slightly, remove from heat.
- Let the mixture cool then briskly beat the egg in with it. Preheat the oven to 400 degrees.
- Note: Make sure to keep the phyllo dough under a damp towel or it will dry out.
- Fold each phyllo dough in half making a long thin strip. Place 2 tbsp of mixture at one end & make a triangle packet by folding one side over the filling, continue until the last section. Brush the last fold with egg yoke to seal. Set aside --.
- Heat the oil & fry the triangles on each side for 1 minute. Finish cooking in the oven for 3 minutes. Place the triangles in a serving dish & pour the heated honey over them.
Nutrition Facts : Calories 312, Fat 23.6, SaturatedFat 5.6, Cholesterol 45.8, Sodium 99.2, Carbohydrate 21.8, Fiber 2.3, Sugar 9.3, Protein 5.5
MOROCCAN ALMOND CRESCENT COOKIES
The pastries in Morocco are truly magnificent. They have incorporated French techniques with Middle Eastern ingredients such as almonds, dried fruits, honey and sesame seeds to make their renowned desserts. This authentic cookie recipe is as easy to make as it is to eat!
Provided by Sommer Clary
Categories Dessert
Time 40m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary-it can be sticky). Refrigerate dough for about 10 minutes, or until it is slightly firm.
- Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat. Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends .
- Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.
Nutrition Facts : Calories 100.2, Fat 6.9, SaturatedFat 2.4, Cholesterol 15.2, Sodium 40.1, Carbohydrate 8.2, Fiber 1, Sugar 3.8, Protein 2.1
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