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M'hencha with pineapple and orange salad
M'hencha with pineapple and orange salad
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Named for its coiled shape, this almond-filled dessert is both intriguing and delicious.
Ingredients:
  • 400g (2 1/2 cups) natural whole almonds
  • 110g (1/2 cup) caster sugar
  • 2.50 gm ground cinnamon
  • 20.00 gm orange-flower water (see note)
  • 250g unsalted butter, softened
  • 2 eggs, separated
  • 16 sheets filo pastry
  • 100g honey, warmed with the finely grated zest of 1 orange
  • 40.00 ml pine nuts, roasted
  • 1/2 pineapple, such as Bethonga, peeled, finely chopped
  • 2 oranges, segmented, chopped
  • 62.50 ml torn mint leaves
  • Tamar Valley Greek Style Yoghurt, to serve
Instructions:
  • In a food processor, pulse together almonds, sugar, and cinnamon until finely ground. Add flower water, 125g butter, and egg yolks, then process until mixture forms a ball. Chill dough for 1 hour to firm up.
  • 1. Preheat the oven to 190°C. 2. Butter a 28cm cake tin. 3. Melt the remaining butter. 4. Divide the almond mixture into 8 portions. 5. Layer 2 filo sheets, brushing with melted butter in between. 6. Cover the remaining filo sheets with a damp tea towel to keep them moist. 7. Place one portion of the nut mixture in a line along one edge of the filo sheets. 8. Brush the opposite end with egg white and roll up the filo lengthwise. 9. Starting from the center of the tin, carefully coil the filo 'snake' with the seam-side down. 10. Repeat the process with the remaining filo and filling, connecting each new 'snake' to the last one and coiling it around until the tin is filled.
  • Brush the top with butter and bake for 30 minutes until golden brown. Drizzle with a warm honey mixture and sprinkle with pine nuts.
  • Mix together pineapple, oranges, and mint in a bowl. Serve the m'hencha with the fruit and yogurt at room temperature.

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