Moroccan Almond Pastries (Mhansha)

Moroccan Almond Pastries (Mhansha)

Prep. 15 mins
Cooking 15 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


1 cup finely ground blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons orange blossom water
1 teaspoon butter
24 egg roll sheets (5cm/2in wide)
Warm honey, for brushing



  • Preheat oven to 180˚C (350˚F).
  • In a bowl, combine ground almonds, sugar, cinnamon, orange blossom water, and butter. Knead by hand into a paste.
  • Using your hands, shape paste into 24 cylinders of 2.5cm (1in) thickness.
  • Place egg roll wrappers side by side on a work surface. Place a paste cylinder on one end of each sheet and roll up sheets to enclose paste. Transfer cylinders to a baking sheet.
  • Bake for 15 minutes, or until golden.
  • Remove from the oven. While still hot, brush cylinders with warm honey. Cut with a serrated knife into 6cm (2.5in) pieces. Arrange on a serving plate.


  • Almond is a main ingredient in the sweets of Maghreb countries of North African

© 2019 Chef Osama. All Rights Reserved