Coiled like a snake, this crisp pastry is filled with orange blossom–infused almond paste.
M’hancha is a popular Moroccan dessert that’s coiled to resemble a serpent. It’s traditionally made of rolled almond paste infused with orange blossom water and a thin pastry called warqa, which has the same crisp flakiness as phyllo pastry.
Add the prepared mastic gum sugar, icing sugar, salt, cinnamon, lemon zest and almond extract, and pulse until fully combined. Scrape down the bowl with a rubber spatula. Add the butter and orange blossom water, and pulse until fully combined. Add the oil and process for another 30 seconds. With the machine running, pour in the remaining lemon water and process until the batter is sticky with visible strands of gluten. Scrape the batter into a large measuring cup, cover and refrigerate for 10 minutes.
Use the offset spatula to gently lift the edge of the warqa and peel it away from the pan. Flip it over — smooth, cooked side–up — onto the prepared sheet pan. Using the clean pastry brush, coat the warqa generously with ghee to prevent sticking . Continue this process until you have 16 warqa leaves.Heat oven to 375 F and adjust the rack to the middle position. Line a baking sheet with parchment paper.
Place one leaf of warqa, smooth-side down, on your work surface. Brush the right third with egg wash and place another leaf on top so that it covers the egg-washed portion. Place a log of almond paste horizontally across the lower third of the layered leaves and all the way to the left . Roll up the warqa around the almond paste, neatly but not so tight that it will crack when bent. Place the log on the prepared sheet pan and roll it into a spiral with the empty few inches of pastry at the end.
Technical Bake Shows/Shows/CBC Life/Great Canadian Baking Show M'hancha Morocco
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