Called "snake" in Arabic (Mhancha or Malfouf) this pastry is the most famous in Morocco. Crisp and buttery filled with almond paste.

Ingredients

* 6 ounces almonds, chopped

* 3 ounces granulated sugar

* 1 tablespoon butter, melted

* 1 teaspoon ground cinnamon

* 8 phyllo pastry

* 2 teaspoons butter (for frying)

* 1 teaspoon ground cinnamon

* 1 teaspoon icing sugar

Directions

1- Place the almonds, sugar, butter, and cinnamon in a food processor and process to a paste.

2- Divide the mixture into 8, place one portion (about 2.5cm/1 inch thick) lengthways down the side of one piece of phyllo pastry, then roll the pastry around the stuffing forming a sausage.

3- Coil the sausage to form a snail's shell then set aside and cover with a damp tea towel whilst you repeat with the remaining 7 pieces of pastry.

4- Heat the butter in a large frying pan until hot, then fry the pastries until browned on both sides. You may have to do this in batches adding more butter if necessary. Drain on kitchen paper.

5- To serve - Sprinkle the pastries with cinnamon and icing sugar. Serve warm or cold.