M’hencha Moroccan Nut Coils - Boma, Flavors of Africa Disney

By MJH

Ingredients

• 11 ounces Peanuts, chopped
• 10 ounces Pecans, chopped
• 5 ounces Almonds, chopped
• 6 ounces Walnuts, chopped
• 2 Eggs
• 3 ounces Orange blossom water
• 3 ounces Honey
• 6 ounces Sugar
• 8 ounces Powder sugar for rolling and filling
• 1 cup Butter, melted
• 12 sheets Phyllo dough

Details

Adapted from taste.com.au

Preparation

Step 1

Prepare filling by mixing all nuts, eggs, Orange Blossom water, honey and sugar.

This can be done a day ahead and kept chilled in the refrigerator.

When ready to use, roll out filling on a surface dusted heavily with powder sugar.

Roll the filling into an inch sized cylinder, about a foot long. Set aside.

Brush melted butter on 1 sheet of phyllo.

Place another layer of phyllo sheet and brush with butter.

Repeat until you have 4 sheets of phyllo.

Cut the phyllo sheets in half from left to right.

Place a roll of filling on the bottom edge of each half sheet.

Roll the phyllo away from you, encasing the filling with the phyllo.

Repeat the buttering of the sheets 2 more times. You will have a total of 6 rolls of filling encased in phyllo.

Brush the inside of a 10" pie pan with butter.

Starting in the center of the pan, place the phyllo rolls in a coil.

Add the next rolls going outwards, from the center until the pan is completely filled.

Brush the top of the coil with melted butter.

Bake in a 350 oven for about 15 minutes or until golden brown.

When a bit cool, slice in to small pieces without removing it from the pan.

Sprinkle with cinnamon sugar, then serve.