M'Hanncha (The Snake) – a delicious recipe with almonds, sugar, butter, ground cinnamon, pastry, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the almonds, sugar, butter, and cinnamon in a food processor and process to a paste.
2
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.
3
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.
4
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.
5
To serve - Sprinkle the pastries with cinnamon and icing sugar. Serve warm or cold.
383
kcal
Calories
26
g
Fat
34
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ounces almonds, chopped, 3 ounces granulated sugar, 1 tablespoon butter, melted, 1 teaspoon ground cinnamon, and more.
Yes, M'Hanncha (The Snake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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