M'hanncha

Combine the chopped almonds, granulated sugar, 1 tablespoon melted butter, orange flower water, and 1 teaspoon ground cinnamon in a bowl, mixing until the almond filling is well incorporated.

Lay out one sheet of filo pastry on a clean work surface and brush it generously with melted butter.

Spread a thin line of the almond filling mixture along the long edge of the buttered filo sheet, leaving about 2 cm from the edges on either side.

Roll the filo sheet tightly around the filling, starting from the edge with the filling, to create a long cylinder.

Coil the rolled filo cylinder on a parchment-lined baking tray, spiraling it into a flat, round shape like a snake.

Repeat steps 2-5 with the remaining 7 filo sheets and almond filling, coiling each one alongside the previous coil to create a large spiral disk.

Brush the entire surface of the coiled pastry with melted butter, ensuring all exposed filo is well coated.

Bake at 180°C (350°F) for 25-30 minutes until the pastry is golden brown and crisp.

Remove from the oven and allow to cool for a few minutes until safe to handle.

Dust the warm M'hanncha generously with icing sugar and additional ground cinnamon in a decorative pattern.

Cut into wedges and serve warm or at room temperature.