Orange, cardamom, and date m’hanncha (snake pastry)
Filo pastry is notoriously difficult to make, but if you're up for the challenge this recipe is sure to impress.
For this recipe you will need a large work surface (2m/6ft long), a large round baking tray and a 2cm/1in diameter dowel, rod or oklava.
For the filo pastry
For the filling
- 375g/13oz butter
- 375g/13oz icing sugar
- 3 free-range eggs
- 375g/13oz finely ground almonds
- 3 cardamom pods, crushed
- 2 unwaxed oranges, zest and 30ml/2 tbsp juice
- 50g/1¾oz dates, stones removed, chopped
- 50g/1¾oz flaked almonds