Almond Mhencha with Pistachio, Honey and Rose | Recipes.com.au
Almond Mhencha with Pistachio, Honey and Rose This recipe is a traditional pastry from Northern Africa, perfect for breakfast or dessert.
Ingredients
- FOR THE ALMOND PASTE:
- 150 g Icing sugar (sieved)
- 2 pinch cinnamon
- 360 g Almond meal
- 30 g Plain flour
- 1 Whole egg
- 2 pinch salt
- 0.5 tbsp Vanilla paste
- 20 g Orange Blossom water
- 2 drop Almond essence
- 80 g Unsalted butter
- FOR THE MHENCHA:
- 18 sheet Filo pastry (270cm x 420cm approx.)
- 150 g Unsalted butter, melted
- 3 Egg yolks
- FOR THE CARAMELISED HONEY RASBERRY AND ROSE:
- 500 g Clear honey
- 130 g Fresh raspberries
- 40 g Rose syrup
- TO SERVE:
- 40 g Pistachio, finely chopped
- 15 g Dried rose petals
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