Moroccan · Desserts
Almond Snake Pastry (Fassi Coiled Pastry)
A grand coiled pastry from Fes patisserie tradition, built from long ropes of almond paste wrapped in thin dough, then curled into a spiral and baked until golden — a showpiece dessert for celebrations, dusted with sugar and cinnamon in stripes.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Serves
- 10
- Level
- Advanced
Ingredients
- For the filling: 400 g ground almonds, 200 g icing sugar, 2 eggs, 2 tbsp orange-blossom water, 1 tsp cinnamon, 50 g melted butter
- 12–14 sheets warqa pastry or filo
- 100 g butter, melted, for brushing
- 1 egg yolk, for sealing and glazing
- Icing sugar and ground cinnamon, to decorate
Method
- 1
Make the almond paste
Mix the ground almonds, icing sugar, eggs, orange-blossom water, cinnamon and melted butter into a smooth, firm paste.
- 2
Shape ropes
Divide the paste and roll into long, even ropes about 2.5 cm thick.
- 3
Wrap each rope
Lay each rope along the edge of a buttered sheet of warqa or filo and roll up into a long, thin log, sealing the seam with a little egg yolk.
- 4
Coil into a snake
Arrange the first log into a tight spiral in the centre of a round buttered baking tray, then continue coiling the remaining logs to extend the spiral outward, joining the ends together as you go.
- 5
Glaze and bake
Brush the whole coil generously with melted butter and egg yolk, and bake at 180°C for 25–30 minutes until deep golden and crisp.
- 6
Decorate
Cool slightly, then dust with icing sugar and use a hot skewer or thin strip of card to mark cinnamon stripes radiating out from the centre.
- 7
Serve
Serve at room temperature, cut into wedges, alongside mint tea.
Chef's tips
- Join the logs seamlessly as you coil so the spiral holds together as one piece once baked and sliced.
- Work with warqa or filo under a damp cloth as you go, since it dries and cracks quickly once exposed to air.
- This pastry can be assembled a day ahead and kept chilled unbaked, then baked fresh before serving.
Frequently asked questions
What is the difference between this and m'hanncha?
This coiled almond pastry follows the same principle as the classic m'hanncha snake pastry — long almond-filled logs wrapped and coiled — presented here as its own detailed method.
Can I make individual portions instead of one large coil?
Yes, the filled logs can be cut into shorter lengths and coiled into small individual spirals for easier serving.