I am guessing you are wondering what this M'hanncha is. It is actually a Moroccan sweet dish that is made with ground almonds a little bit of chocolate and filo pastry.
A few years ago I ate at a Moroccan restaurant and absolutely fell in love with the food. So recently I bought myself the Australian Women's Weekly Moroccan cookbook and discovered this recipe.
At first it is a little tricky but once you have done it the next time will be much easier just persevere through it.
I used a Cadbury chocolate hazelnut bar but you can omit that or use a milk free chocolate bar.
It is an incredibly delicious dish which you will find you will keep for yourself as it is too good to share.
I say indulge!
90 g margarine melted,
1 2/3 cups ground almonds
½ cup icing sugar
1 x 45 gm Cadbury hazelnut bar or milk free chocolate
6 sheets filo pastry
100gm melted margarine
½ teaspoon ground cinnamon
Preheat oven to 160C and grease a 20cm springform tin.
Combine margarine, ground almonds, sifted icing sugar and chocolate in a medium bowl.
Roll rounded teaspoons of mixture into balls and then into 2.5cm log shapes.
Brush 1 sheet of pastry with some of the extra margarine top with a second pastry sheet and brush with margarine.
Place one third of the chocolate logs along the long end 5cm from the edge and leave a 2.5cm border on the short ends.
Roll pastry tightly to enclose logs. Repeat with remaining pastry, margarine and logs. Brush pastry logs with margarine.
Pinch one end of the pastry log to seal, this will become the centre of the spiral. Wind the pastry log into a tight spiral, brushing with margarine to join.
Continue adding pastry logs end to end in a spiral pattern brushing with margarine to join and seal ends.
Transfer spiral to tin. Brush top with margarine and sprinkle with cinnamon and chocolate shavings as I have done.
Bake M'hanncha for about 25 minutes or until golden. Serve dusted with a little sifted icing sugar.