M'hancha

Combine ground almonds, powdered sugar, cinnamon, and 2 tablespoons orange blossom water in a bowl. Mix until a firm paste forms that can be rolled into ropes. Divide into 4 equal portions.

Roll each portion of almond paste into a long, thin rope about 60cm long and 1.5cm in diameter. If the paste is too crumbly, add a few drops of orange blossom water.

Lay 2 sheets of phyllo on your work surface, one on top of the other, brushing butter between them. Place one almond rope along the long edge of the phyllo. Roll the phyllo tightly around the almond paste to create a long, thin filled tube.

Repeat with the remaining phyllo sheets and almond ropes to create 4 filled tubes total. Keep unused phyllo covered with a damp towel throughout the process.

Grease a round baking pan. Take one filled tube and coil it tightly in the center of the pan, starting the spiral. Attach the end of the next tube and continue the coil outward. Repeat until all tubes form one large spiral.

Brush the entire surface with egg yolk wash. Bake at 175°C (350°F) for 25-30 minutes until the phyllo is deeply golden and crispy. The coil should hold its shape firmly.

Warm the honey with orange blossom water. Remove the baked m'hancha from the oven and immediately drizzle the honey syrup over the hot pastry. Sprinkle with toasted sesame seeds and a dusting of powdered sugar. Let cool before slicing into wedges to serve.