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Clover Classic Moroccan M’hanncha

Clover Classic Moroccan M’hanncha
Recipe by: Jay Miller
Serves: 8-10
Preparation time: 15 minutes
Baking time: 45 – 50 Minutes
3 cups almonds
3/4 cup icing sugar
1/2 tsp cinnamon
1/4 tsp ground cardamom
2 egg yolks
2 tsp orange essence
1 tablespoon orange zest
1 tsp vanilla
1 tablespoon orange juice
10 Sheets of Phyllo pastry
1 cup Clover Classic Fat Spread, for brushing
For the topping
2 egg yolks
2 tablespoons water
1/2 tsp of cinnamon
almond slivers
cinnamon sugar
Pre-heat the oven to 180C. Add all the ingredients (except the phyllo pastry) into a food processor and blitz until you have a nice smooth paste. Set aside. Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you.

Working quickly, lay out 3 sheets of filo side-by-side with the long edges towards you, overlapping each one and brushing between the overlaps with water to make sure they stick. It is important to keep your pastry damp to avoid any cracks. Lightly brush the sheets with Clover Classic Fat Spread, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for any patching up. Spoon your filling in a line along the long edge closest to you in a log like shape.

Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pin wheel. Be careful, because if you know anything about phyllo pastry, you know that it is quite fragile. Gently slide it onto a large, greased baking tray, and patch-up any gaps, if needed. Mix the ingredients together for the topping and gently brush over the top. Feel free to sprinkle some cinnamon sugar over the top for that extra texture.

Bake for 45 to 50 minutes, or until gloriously crisp and golden. Remove from the oven and allow to rest for 10 minutes before serving.

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