M’hencha (almond snake) Melted butter Slivered almonds Icing sugar Egg whites Natural orange essence Filo

pastry Butter melted
Honey Syrup

To grease 130g 195g 2 To taste 9 sheets 80g 100g 125ml 2tbs

Caster sugar Water Honey

1. Preheat oven to 200°C. Place an oven shelf in the lowest position. Brush a round 20cm (base measurement) springform cake pan with butter to grease. Line a baking tray with non-stick baking paper. 2. Place the almonds, sugar, egg whites and orange essence in the bowl of a food processor and process until the almonds are finely chopped. 3. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with butter. Top with another filo sheet. Brush with butter. Repeat with another filo sheet to make a stack. Place one-third of the almond mixture along 1 narrow edge. Fold in the sides and roll up firmly to form a log. 4. Arrange the log, seam-side down, in a coil shape in the centre of the prepared pan. Repeat, in 2 more batches, with butter and the remaining filo and almond mixture to make 2 more logs. Place 1 log, seam-side down, at the end of the coil and wrap around. Repeat with remaining log to extend the coil and completely fill pan. 5. Brush the pastry with the remaining butter and place the pan on the lined baking tray. Bake on the lowest shelf of oven for 1 hour or until golden. 6. Meanwhile, to make the honey syrup, place the sugar and water in a small saucepan over medium heat and cook, stirring, for 3-4 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the syrup thickens slightly. Stir in the honey. 7. Pour the syrup over the filo. Set aside to cool completely. Cut into wedges to serve.