One quick glance at mhencha will have everyone eager to try a bite! This unique Moroccan pastry is coiled like a plump, golden snake (which is where its name comes from). Beneath the flaky, buttery filo dough is a spiced almond paste. It’s almost too good to share!
It’s fun to look at, fun to make, and definitely fun to eat — sweet and flaky almond mhencha is a delicious dessert that really lives up to the hype! Plus, after baking to a golden brown, it gets soaked in a honey and orange water mixture, too!
And don’t get this confused with borek, another coiled pastry that’s instead stuffed with savory, juicy ground meat.
Mhencha isn’t always filled with almond paste, though it’s by far the most popular choice. The simple almond paste I use in this treat is a quick combination of almond flour, sugar, cinnamon, and orange blossom water.
Now that’s an ingredient I can’t get enough of. Orange blossom water is a fragrant, sweet liquid used to give many North African, Middle Eastern, and Mediterranean desserts a floral, delicate sweetness that is simply to die for. You’ll find it in baklava, pastilla (another Moroccan favorite), and shortbread maamoul cookies.
Almond Filling
The filling is super easy to make with minimal ingredients. It basically is almond paste, better known as marzipan. BUT this is different! It contains orange blossom water and cinnamon. It is ridiculously delicious.
Feel free to substitute with store bought marzipan, which has more almond flavor and is a bit expensive. If you do, just sprinkle the cinnamon over each rolled piece before wrapping in the filo dough.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Filo Pastry – Mhenca is traditionally made with warqa, which is a little less flexible than filo. For accessibility, I’m using filo. However, if you want to use (and can get your hands on) warqa, go for it.
- Almond Flour – Try to not substitute almond flour — it’s the main flavor of the filling!
- Powdered Sugar – Caster sugar is another common choice for almond paste.
- Cinnamon – Cardamom, allspice, and nutmeg are the best alternatives.
- Orange Blossom Water – It is water that results from the distillation of orange tree blossoms. As a result, it’s not “sour” or “tangy” like oranges but is more reminiscent of flowers. It’s extremely common in Moroccan baking.
- Honey – It’s what makes this dessert sticky-sweet. Raw or pure honey is always preferred for the purest, cleanest flavor. Plus it’s just easier to work with.
- Orange Zest – We’re only using the zest in this mhencha recipe, but don’t waste the juice. Use it in another dessert like a moist, scrumptious Greek olive oil cake.
- Ground Nuts – Mhencha is often topped with toasted almonds, other ground nuts, and even dried fruit. Top yours however you like!
How to Make Mhencha
- Blend the Filling. Add the flour, sugar, cinnamon, and salt to a food processor and pulse until combined. Pour the orange water into the processor and continue pulsing until a thick paste forms. For reference, it should weigh around 400 grams.
- Shape the Filling. Portion the filling into 8 balls. Roll each ball into a log about 12 inches thick. Keep covered with a kitchen towel while filling and shaping the pastry.
- Fill the Pastry. Retrieve the filo and brush each sheet with the melted butter. Take one log of filling and place it on the long side of a sheet of filo. Loosely roll up the pastry sheet. Repeat until all of the filo and filling are used.
- Shape the Mhencha. Take one of the rolled-up pastry sheets and roll it into a tight coil. Place on a prepared baking sheet. Repeat with all of the pastry. See the process images for a visual guide.
- Bake. Brush the rest of the melted butter onto the almond mhencha and bake at 350 degrees F for 10 to 15 minutes until golden brown.
- Top. Just before removing the pastry from the oven, add the honey and orange water to a small, microwave-safe bowl and heat for 30 seconds. Stir and immediately spoon it over the hot pastry once it’s out of the oven.
- Serve. Top as desired with orange zest and ground nuts before serving.
- Baking Sheet/Pan – I usually make this mhencha recipe with a baking stone dish, but a regular baking sheet or pan lined with parchment (or a silicone mat) is perfectly acceptable.
- Kitchen Scale – Baking is a science! Use a kitchen scale to make sure your paste is where it needs to be.
Storing and Reheating
Mhencha can be safely stored at room temperature for 7 to 10 days. Store in the refrigerator if you’d like to extend its shelf life. It also freezes very well and can be frozen for a few months.
Let the frozen pastry thaw at room temperature before serving. And while this pastry is delicious at room temperature, you can also warm it in the oven or even an air fryer if preferred. Drizzle a little more orange honey on top for good measure.
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Frequently Asked Questions
I would say yes, but it must be thick and firm enough to shape into a log and to be wrapped in the filo dough while holding its shape.
However, I do recommend making this almond mhencha filling from scratch! It’s made with traditional Moroccan ingredients for an authentic flavor, and no almond paste you buy from the store will have the right taste.
Unfortunately, that’s a firm no. Almond butter is more like peanut butter in consistency. So not only is it not thick enough, but it will get far too runny and melty once it’s baked.
Rather than orange juice, substitute orange blossom water with rose water (for a similar floral flavor) or water with a bit of orange extract and orange zest (1 teaspoon of zest per tablespoon of water).
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Preheat oven to 350°F. Line a baking sheet or pan with parchment or silicone mat (I used a baking stone dish).
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In a food processor add the almond flour, sugar, cinnamon and salt and pulse until combined. Add the orange water and process for 1 minute until a paste forms. It should weight 400 grams.
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Form the paste in 8 equal balls (50 grams each). On a clean surface, roll each ball into 12-inch logs. Cover with a light kitchen towel.
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On a clean work surface take each sheet and brush with melted butter. Place a tube of the filling on the long side of each filo sheet and loosely roll up the sheet (don’t over-tighten the pastry when rolling, it will break during the baking process).
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Roll it up to form a tight coil and place on baking sheet or pan and repeat with remaining almond paste and filo sheets. Brush each mhencha with more melted butter and bake until lightly golden, about 10-15 minutes.
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Heat the honey and orange zest in the microwave for 30 seconds and stir.
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Once the pastries are baked, immediately spoon the honey all over to soak in. Decorate with ground nuts if desired and serve warm or at room temperature.
Calories: 1285kcal | Carbohydrates: 212g | Protein: 25g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1532mg | Potassium: 241mg | Fiber: 8g | Sugar: 59g | Vitamin A: 350IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 10mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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