.jpg)
8 Serves
100 Mins
9 g
78 g
33 g
Preheat your oven to 175°C and prepare a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Almond Paste
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
BritishVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
91 µg / 400 µgCalcium
105 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
280 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
42 g / 50 gSaturated Fat
11 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
In a large mixing bowl, combine the almond paste, sugar, and a touch of almond extract to create a smooth, pliable filling.
Brush sheets of phyllo dough with melted butter, then spread the almond filling along the edge and roll into a long, thin cylinder.
Coil the filled pastry cylinders into a spiral shape on the prepared baking sheet.
Bake the M'hancha for 25-30 minutes until golden brown, then drizzle with honey while warm.
Granulated Sugar
Almond Extract
Melted Butter
Phyllo Dough
Honey
Vitamin C
0 mg / 90 mgVitamin E
8 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
91 µg / 400 µgCalcium
105 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
189 mg / 1,250 mgPotassium
226 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
42 g / 50 gSaturated Fat
11 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
3
g55
g16
g
.jpg)
MoroccanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g