M'hanncha (The Snake)
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 ounces almonds, chopped
- 3 ounces granulated sugar
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
- 8 phyllo pastry
- 2 teaspoons butter (for frying)
- 1 teaspoon ground cinnamon
- 1 teaspoon icing sugar
directions
- Place the almonds, sugar, butter, and cinnamon in a food processor and process to a paste.
- Divide the mixture into 8, place one portion (about 2.5cm/1 inch thick) lengthways down the side of one piece of phyllo pastry, then roll the pastry around the stuffing forming a sausage.
- Coil the sausage to form a snail's shell then set aside and cover with a damp tea towel whilst you repeat with the remaining 7 pieces of pastry.
- Heat the butter in a large frying pan until hot, then fry the pastries until browned on both sides. You may have to do this in batches adding more butter if necessary. Drain on kitchen paper.
- To serve - Sprinkle the pastries with cinnamon and icing sugar. Serve warm or cold.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in the UK with my wife and two daughters.
I work in the travel computer industry. I really do have a passion for cooking. I only wish I had discovered this earlier in life and may be I could have made it a career. No doubt I am not the only one !
My favourite cookbooks at the moment is Rick Bayless's Mexican Kitchen , The Fishmongers Cookbook by Mitchell Tonks and all cookbooks by Rick Stein. Casa Moro is great too.