Moroccan Almond Phyllo Pastries (A Take On M'hanncha)

Name: Moroccan Almond Phyllo Pastries (A Take On M'hanncha)
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 3
Cuisine: Global
Ingredients: 355 milliliters raw almonds; 8 Tbsps (1 stick) butter, melted; 0 teaspoons cardamom; 1 teaspoons cinnamon; 118 milliliters confectioners sugar; 1 egg yolk; 1 teaspoons vanilla

Moroccan Almond Phyllo Pastries (A Take On M'hanncha) might be just the crust you are searching for. This recipe makes 3 servings with 779 calories, 16g of protein, and 67g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. Head to the store and pick up egg yolk, confectioners' sugar, cardamom, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegetarian diet.

Instructions

For filling: In the bowl of a food processor, combine almonds and confectioners' sugar and pulse until a coarse meal.

Ingredients you will need

Powdered Sugar

Almonds

Equipment you will use

Food Processor

Bowl

Add cinnamon, cardamom, egg yolk, vanilla, and butter and pulse until mixture is a paste. It doesn't have to be completely smooth though the almonds should be ground very fine. Cover paste with plastic wrap and refrigerate for 30 minutes.

Ingredients you will need

Cardamom

Cinnamon

Egg Yolk

Almonds

Vanilla

Butter

Wrap

Equipment you will use

Plastic Wrap

Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Lay one sheet of phyllo on prepared baking sheet.

Equipment you will use

Baking Sheet

Brush with butter then fold in half lengthwise, creating a 6- by 8 1/2-inch rectangle.

Ingredients you will need

Butter

Brush top of rectangle with more butter, then lay a second sheet of phyllo on top, placing it so that the long edge on the one side is aligned (new sheet of phyllo should hang off the other edge).

Ingredients you will need

Butter

Brush the aligned-half of the top sheet of phyllo with more butter and fold over to match the 6- by 8 1/2-inch rectangle formed by the first. You should end up with a stack of phyllo that is four sheets thick. Repeat with two more pieces of phyllo to produce a 6- by 8 1/2-inch stack of phyllo 8 layers thick.

Ingredients you will need

Butter

Repeat step 3 with remaining 8 sheets phyllo dough, forming three rectangles of 8 layers each total.

Ingredients you will need

Filo Pastry