Almond, pistachio and turkish delight m’hencha
- July 2016
- Serves 10-12
- Hands-on time 45 min, oven time 30-35 min
Crisp layers of filo pastry are filled with spiced frangipane and gooey chunks of Turkish delight, then rolled into a spectacular Moroccan m’hencha swirl.
For an equally good nutty pastry, look no further than our hazelnut, apple and tahini pastry cigars.
- 44.2g (16.4g saturated)
- 36.8g (22.7g sugars)
The turkish delight is easiest to cut with a pair of sharp scissors, dipped in icing sugar every so often to prevent sticking.
The cake tin is used (step 5) as insurance against the m’hencha unravelling in the oven, but if you’re confident it’s properly sealed, you can bake it on an oiled baking sheet.
This is best eaten just warm but will keep for 24 hours in an airtight container. Warm through in the oven before serving.
M’hencha is a Moroccan pastry filled with spiced frangipane. We’ve added turkish delight, making it a bit more indulgent. Serve with thick natural yogurt.
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