M’hencha

Baked Moroccan almond strudel smeared with butter, sprinkled with cinnamon sugar, drizzled with honey and served with sour cream.

Ingredients:

500 g puff pastry 200 g chopped almonds 120 g semolina sugar 80 g almond flour 80 g of icing sugar 60 g of butter 1-2 pcs of egg whites 1 tbsp grated orange peel 1/2 tsp ground cinnamon 1/4 teaspoon ground star anise butter for mold To finish: cinnamon sugar for sprinkling honey for drizzling sour cream

Procedure:

1. Mix the chopped almonds, almond flour, semolina and icing sugar, egg whites, finely grated orange peel, ground cinnamon and ground star anise in a bowl
2. Roll out the puff pastry on a floured rolling pin, brush it with half of the melted butter, put the almond mixture on top, roll it into a narrow roll and twist it into a snail shape
3. Place in a round baking tin with a diameter of 18 cm greased with butter, place in a preheated oven at 180 °C and bake until golden brown (about 40 minutes)
4. After baking, brush with the remaining melted butter and serve sprinkled with cinnamon sugar, drizzled with honey and topped with sour cream.