M’hanncha or snake cake is a traditional Moroccan dessert in which pastry is filled with a delicious almond paste, then shaped into a snake-like form. This take on a traditional Moroccan dish is a beautiful twist to a sweet treat turned main meal or festive platter addition.

Bound to be a talking point around the dinner table and for sure adding “Wow-Factor”!

If you are keen to try a traditional M’Hanncha then give one of these a try:

Moroccan Almond Pastry

M’Hanncha Pastry

No matter what this recipe is a phyllo pastry SHOWSTOPPER! Make sure you pair it with one of these delicious puddings



Savory M'hanncha

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This delicious savory M'hanncha pastry recipe is a must try. Showstopper of note for your next dinner party
Prep Time: 45 minutes
Cook Time: 45 minutes
Vegan Product



  • Peel and take the seeds out of the butternut, rub with oil and roast in the oven until soft.
  • In the meantime, boil the barley until cooked through.
  • In a large bowl, mash the butternut and mix with the rest of the filling ingredients.
  • Laydown 2 clean and damp dish towels. Take 2 sheets of filo pastry out at a timeand lay down in a diamond shape, then lay out the next 2 sheets, overlapping,then the next 2. Brush with oil, then lay out the filling in a long straightrow and shape with your hands
  • Gently wrap use the towels to help you wrap the filling in the pastry to form a snake, brush with oil again and then gently coil into a snake.
  • Place in the oven to bake for 45 minutes or until golden brown and crispy. Sprinkle with flaked almonds and serve.