Ingredients
Serves 6
200g dark chocolate
350g pistachio nuts
130g palm sugar
Pinch of saffron
1 tbs ground ginger
115g butter, melted (or Ghee)
6-8 sheets Fillo Pastry
Method
Before you begin this Filo Pastry recipe, take your Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Prepare the filling
Place the chocolate, pistachios, palm sugar, saffron and ginger in a food processor and process until finely ground. Pour in 1-2 tablespoons melted butter or just enough to bring the mixture together into paste. Transfer to a bowl, cover with plastic wrap and refrigerate for 30 minutes.
Assembling the M’hencha
Preheat the oven to 180°C.
Lay 3 pieces of Fillo lengthways slightly overlapping. Add a second layer on top, and keep the rest of the fillo covered with a tea towel to prevent it drying out. Brush all the Pastry with melted butter. Loosely place the chocolate paste into a long finger along one long side of the Filo Pastry, coming to about 4 cm from each end. Gently roll up the Fillo to make one long roll. This relaxes the Pastry so it doesn’t crack when you shape it. Carefully shape the log into a small coil and tuck the ends underneath.
Place on a baking paper-lined baking tray and repeat with the remaining pastry and chocolate paste. Brush each of the rolls with beaten egg yolk, then bake for 30 minutes or until golden and crisp.
Recipe by Shane Delia with Justine Schofield for Everyday Gourmet.