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M’Hencha

 

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M’Hencha
 

 

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Recipe

M’Hencha

Times

  • Ready Time : 0 min

Servings

6

Ingredients

  • 2 1/2 cups ground almonds
  • 1/2 pound butter, melted
  • 1/4 cup sugar
  • 1 1/2 teaspoons grated fresh orange peel
  • 3/4 teaspoon ground cinnamon
  • 1/2 pound phyllo dough
  • 6-8 tablespoons honey

Directions

Preheat the oven to 375 degrees. Mix the almonds, 4 tablespoons melted butter, sugar, orange peel and cinnamon until well combined. Set aside. Using one phyllo sheet at a time, spread the dough out on a flat surface and brush lightly with melted butter. Top with the next phyllo sheet and repeat, using 4 sheets of phyllo. Spread about an inch of the almond mixture in a line about an inch from the edge on the long side. Roll the dough, jelly roll style, then coil it into a snake shape. Place the pastry on a cookie sheet. Brush with butter. Repeat 5 more times to make 6 pastries. Bake for about 25 minutes or until golden brown. While the pastries are baking, heat the honey until it is warm and liquefied. Pour the warm honey over the pastries and serve. NOTE: you can make smaller pastries: cut the phyllo sheets in half and proceed as above.

About Ronnie Fein

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Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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