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M'hencha

A spiral pastry filled with ground almonds, cinnamon, and butter, then baked until golden and drizzled with honey and sprinkled with pistachios.

55 minMediumServes 8185 cal/serving

AlgerianDessertOvenStandard

Ingredients

  • 12 phyllo sheets
  • 1.5 cups ground almonds
  • 1 tsp ground cinnamon
  • 1/4 cup confectioners sugar
  • 1/2 cup butter, melted
  • 1 egg white
  • 1 tsp orange blossom water
  • 1/2 cup honey
  • 1/4 cup shelled pistachios, finely chopped
  • pinch salt

Instructions

  1. 1

    Preheat oven to 350°F. In a medium bowl, combine 1.5 cups ground almonds, 1 tsp ground cinnamon, 1/4 cup confectioners sugar, and pinch salt. Add 1 tsp orange blossom water and 1 egg white, stirring until the filling holds together when pressed.

  2. 2

    Lay out one sheet of 12 phyllo sheets on a work surface and brush lightly with 1/2 cup melted butter. Spread about 2 tablespoons of the almond mixture along the bottom edge in a thin line, leaving 1 inch on each side.

  3. 3

    Fold the sides of the 12 phyllo sheets sheet inward over the filling, then roll tightly from the bottom up into a long cylinder. Gently coil the cylinder into a tight spiral and place on a parchment-lined baking sheet. Repeat with remaining sheets and filling.

  4. 4

    Brush the completed spirals with remaining 1/2 cup melted butter and bake for 25 to 30 minutes, until golden brown.

  5. 5

    While still warm, drizzle generously with 1/2 cup honey and sprinkle with 1/4 cup finely chopped shelled pistachios. Cool for 5 minutes before serving.

Questions

Can I make M'hencha dairy-free?

Yes. The dairy in this entry is 1/2 cup butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make M'hencha gluten-free?

Not cleanly. 12 phyllo sheets has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free dessert collection instead.

How long does M'hencha keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double M'hencha?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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