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home > recipes > dessert > m'hanncha
from NY, US 2 cups almonds 1/3 cup sugar 1 tablespoon butter, melted 1 teaspoon orange flower water (or rose water works nicely ) cinnamon to taste 8 sheets filo pastry Pound the almonds in a mortar with the sugar.( I use a food processor to grind ) Add the butter, flower water, and cinnamon. Lay out a sheet of pastry. Using 1/4 cup of the almond paste mixture, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving.

M'hanncha


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(posted February 2, 2011)

from NY, US

2 cups almonds
1/3 cup
sugar
1 tablespoon
butter, melted
1 teaspoon
orange flower water (or rose water works nicely )
cinnamon to taste
8
sheets filo pastry

Pound the almonds in a mortar with the
sugar.( I use a food processor to grind ) Add the butter, flower water, and cinnamon.

Lay out a sheet of
pastry. Using 1/4 cup of the almond paste mixture, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then coil the sausage to form a snail's shell.

Fry in butter until browned, then sprinkle with cinnamon and
icing sugar before serving.



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