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Ingredients
1 kg Almond paste
500 g Warka (large circular sheets, can be substituted with phyllo dough)
50 g Butter, melted
1 Egg, beaten
100 g Toasted slivered almonds
Honey (for drizzling)
Prepare the Warka
1
- Fold each large Warka sheet in half to form a semi-circle, trimming the uneven edges. Cut both sides of the semi-circle to create straight edges.
- Cut along the folded side to divide the sheet into two separate halves.
- On a flat surface, arrange 4 individual Warka sheets in a line, overlapping their edges slightly.
- Brush the surface of the Warka generously with melted butter.
Shape the Mhencha
2
- Roll the almond paste into logs, each about the thickness of your thumb.
- Place the almond paste logs along the edge of the Warka closest to you, covering all 4 sheets.
- Fold the sides of the Warka over the almond paste logs.
- Roll the Warka tightly around the almond paste, as if rolling up a carpet.
- Starting from one end, coil the roll into a spiral shape, resembling a coiled snake.
- Brush the end of the roll with beaten egg to seal it.
- Place the coiled Mhencha on a baking pan lined with parchment paper.
- Bake in a preheated oven at 400°F (200°C) for 15 minutes, or until golden brown.
- Remove the Mhencha from the oven and immediately drizzle with honey.
- Garnish with toasted slivered almonds and allow to cool completely before serving.
Ingredients
Ingredients
1 kg Almond paste
500 g Warka (large circular sheets, can be substituted with phyllo dough)
50 g Butter, melted
1 Egg, beaten
100 g Toasted slivered almonds
Honey (for drizzling)
Directions
Prepare the Warka
1
- Fold each large Warka sheet in half to form a semi-circle, trimming the uneven edges. Cut both sides of the semi-circle to create straight edges.
- Cut along the folded side to divide the sheet into two separate halves.
- On a flat surface, arrange 4 individual Warka sheets in a line, overlapping their edges slightly.
- Brush the surface of the Warka generously with melted butter.
Shape the Mhencha
2
- Roll the almond paste into logs, each about the thickness of your thumb.
- Place the almond paste logs along the edge of the Warka closest to you, covering all 4 sheets.
- Fold the sides of the Warka over the almond paste logs.
- Roll the Warka tightly around the almond paste, as if rolling up a carpet.
- Starting from one end, coil the roll into a spiral shape, resembling a coiled snake.
- Brush the end of the roll with beaten egg to seal it.
- Place the coiled Mhencha on a baking pan lined with parchment paper.
- Bake in a preheated oven at 400°F (200°C) for 15 minutes, or until golden brown.
- Remove the Mhencha from the oven and immediately drizzle with honey.
- Garnish with toasted slivered almonds and allow to cool completely before serving.
