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Recipe: Moroccan M’hanncha (The Snake) Cake

Recipe: Moroccan M’hanncha (The Snake) Cake

Ingredients

6 oz (12 tbsp) butter, melted plus another cup for brushing phyllo dough
4 oz (1 cup) sliced almonds, toasted
4 oz (2/3 cup) granulated sugar
11 oz (2 3/4 cups) almond meal
2 oz (1/2 cup) powdered sugar
1 egg lightly beaten
1 ½ tbsp ground cinnamon
2 tbsp orange flower water, divided
12 oz phyllo dough
1 egg yolk lightly beaten with some water
¼ cup honey

Directions

Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Let the phyllo dough thaw if you have not already.

Place the sliced almonds in a dry skillet over medium heat, mix often and toast until the nuts are golden fragrant, about 5 minutes. Watch carefully as the almonds can burn easily. Transfer nuts to a heat safe bowl to cool.

Pulse the toasted almonds with the granulated sugar in a food processor until the mixture resembles fine breadcrumbs. The sugar will help prevent the nuts from turning into almond butter. Add the 6oz melted butter, almond meal, the whole egg, powdered sugar and cinnamon to the food processor, keeping almond/sugar in the bowl. Process until the mixture is well combined, scraping down the edges as needed.

Grease the 12 inch cast iron skillet with butter. Unroll the phyllo dough, place on a large clean work surface. Have the 1 cup melted butter handy. While you are working, keep the stack of unrolled phyllo dough lightly covered with a clean damp cloth or plastic wrap to prevent it from drying out. Carefully take one sheet of the phyllo dough and place it longways in front of you. Lightly brush with a layer of the melted butter. Continue to layer in this way with two more sheets, brushing butter in between each layer and on the top most layer.
Roll a golf ball sized piece of the almond mixture in your hands until you have a 1/2 inch snake. Piece the snakes together until they are long enough to fit the entire length of the stacked phyllo sheets. Place the almond snake at the edge of the phyllo dough, lay the snakes across the dough so they fit end to end. Starting at the side closest to you, roll the dough until you have a long coil. Continue to make these coils in the same way until you have enough to make a single layer in the skillet. They will resemble cinnamon buns. Place the coils in the skillet, they can and will touch.

Brush the tops of the pastries with the egg yolk wash. Bake for about 30 minutes or until crisp and golden brown. Gently heat the honey and the 1 tbsp of orange flower water, drizzle it over the pastry. Serve warm or at room temperature.

~ Marla Meridith

Recipe: Mini Pumpkin Spice Hand Pies

Make a few batches of these delicious Mini Pumpkin Spice Hand Pies recipe for Halloween and Thanksgiving, they are easy to prepare and delicious.

24 mini hand pies

–Pie Crust
2 1/2 cups unbleached all-purpose flour ~ or ~ 1 cup white whole wheat flour & 1 1/2 cups white unbleached a/p flour
1 tablespoon coconut sugar
1/2 teaspoon salt
20 tablespoons cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
4 to 10 tablespoons ice cold water
–Pumpkin Spice Filling
1/2 cup pumpkin puree
4 ounces cream cheese, softened
3 tablespoons pure maple syrup
1/2 teaspoon. pumpkin pie spice

Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.
Form dough into two balls, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour to 24 hours before rolling out and baking.
Roll out one dough disk so it is large enough to cover a 9 inch pie pan. Drape over the pan & pinch in the sides to fit snug. Roll out the second disk & cut out shapes with a cookie cutter, place shapes on a cookie sheet. Refrigerate all dough until ready to use.
Pumpkin filling: Stir to combine all ingredients until well incorporated.
To assemble: Pre heat the oven to 375 degrees fahrenheit with the racks in the middle. Spray two baking sheets with cooking oil. Take one disk of dough out of the fridge and let it sit out for 15-20 minutes until its soft enough to roll. On a floured surface roll the dough to 1/8 inch thick. Continue to flour the surface as needed.
Cut pumpkin shapes out with a 2 inch pumpkin cookie cutter. For each hand pie cut eyes out of one pumpkin, the top piece, these will serve as vents while they bake.
On the bottom half, rim the edge with some water. Place 1-2 teaspoons of filling in the center. Place the top on & crimp the top & bottom together with a fork. Continue this process until the pies are all filled.
Bake for 25-30 minutes or until the hand pies are golden brown. Let cool & enjoy.

Make a few batches of these delicious Mini Pumpkin Spice Hand Pies recipe for Halloween and Thanksgiving, easy and delicious.

~ Marla Meridith

Recipe: Sweet Summer Raspberry Tarts

We love fresh summer raspberries by the handful and especially love them in these beautiful Sweet Summer Raspberry Tarts.

6 raspberry tarts

1/2 recipe Pâte Sucrée (Sweet Pastry Dough), chilled logs ( https://newmm2019.wpengine.com/baking-basics-pate-sucree-sweet-french-pastry-crust/ )
flour for dusting
1/2 recipe Creme Patisserie (Pastry Cream), chilled ( https://newmm2019.wpengine.com/baking-basics-creme-patisserie-vanilla-pastry-cream/)
2 1/2 cups fresh raspberries
confectioners sugar for decoration

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Line a baking tray with parchment paper or a silicone baking liner.
–Make the tart shells
Remove the Pâte Sucrée log from the fridge and leave it out at room temperature before rolling out.
On a lightly floured surface, slice the log into 6 equal slices. Roll the dough discs out to about 1/8 inch thick.
Place the dough over individual tart tins and gently press it onto the bottom, corners and up over the sides of the tin. Once the dough is completely covering the tin, use a rolling pin gently over the edge to trim off excess. Do this for the remainder of the tart tins. Move the tarts to the prepared baking sheet.
Line the pastries with some parchment paper and fill with dry beans, dry rice or pie weights.
Blind bake the tarts for 15 minutes.
Remove the pie weights and bake for another 10 minutes.
Let the tart shells cool to room temperature.
–Assemble the tarts
Remove the pastry cream from the fridge, whisk before using.
Divide the cream evenly among the tarts. Top with the raspberries and some powdered sugar.
Serve immediately.

~ Marla Meridith

Bacon, Egg & Cheese Hand Pies

Ingredients

Directions

~ Marla Meridith

Bacon, Egg & Cheese Hand Pies

Bacon, Egg & Cheese Hand Pies. This easy & delicious recipe is great for breakfast, brunch & lunch boxes! MarlaMeridith.com ( @marlameridith )

These Bacon, Egg & Cheese Hand Pies will change your life forever. Flakey crust envelopes the most delicious ingredients. Perfect for breakfast, brunch, snacks & the lunchbox!

8 Handpies

–Pie Crust
2 1/2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
20 tablespoons cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
4 to 10 tablespoons ice cold water
–Filling
1/2 cup onion, diced
1 tablespoon olive oil
8 large eggs
1 tablespoon water
1/2 cup grated cheddar cheese
5 strips bacon, cooked & crumbled (see my Baked Bacon recipe)
pinch of salt & pepper
one egg yolk beaten with 2 tablespoons water (for egg wash)

–Pie crust
In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.
Form dough into two balls, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour to 24 hours before rolling out and baking.
–Filling
In a large sauté pan heat the onion & olive oil over medium heat. Cook a few minutes until onions are softened & fragrant, stir often. Whisk the eggs and water in a bowl. Add eggs to pan. Cook about 5 minutes until you have scrambled eggs, stirring frequently. Add the cheese & bacon. Combine well & cook just to heat up, about a minute. Remove eggs from the heat.
–Assemble hand pies
Remove dough from the fridge & let it sit in the counter to soften for a few minutes. On a floured work surface roll the dough to 1/8 inch thick. Cut out 5 inch shapes (square or round, I used the rim of a plastic storage container to make shapes) Rim one square with some water to help seal the hand pies. Add 2 large tablespoons egg mixture to the middle of the square. Top with another square & press to seal well with your fingers. Continue to do this with the remainder of the dough & eggs.
Pre-heat the oven to 375 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper. Remove the pies from the refrigerator. Place them on the baking sheets. Score each pie in the middle with a knife, so they can vent while they bake. Brush egg yolk on each hand pie & sprinkle with some sugar. Bake for about 20-40 minutes (all depends on how thick you rolled the dough) Rotate the pan half way through baking.The pies will be golden brown and flakey when done. Remove from the oven & let cool a bit before serving. Enjoy!

~ Marla Meridith

Bacon, Egg & Cheese Hand Pies

Bacon, Egg & Cheese Hand Pies. This easy & delicious recipe is great for breakfast, brunch & lunch boxes! MarlaMeridith.com ( @marlameridith )

These Bacon, Egg & Cheese Hand Pies will change your life forever. Flakey crust envelopes the most delicious ingredients. Perfect for breakfast, brunch, snacks & the lunchbox!

8 Handpies

–Pie Crust
2 1/2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
20 tablespoons cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
4 to 10 tablespoons ice cold water
–Filling
1/2 cup onion, diced
1 tablespoon olive oil
8 large eggs
1 tablespoon water
1/2 cup grated cheddar cheese
5 strips bacon, cooked & crumbled (see my Baked Bacon recipe)
pinch of salt & pepper
one egg yolk beaten with 2 tablespoons water (for egg wash)

–Pie crust
In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.
Form dough into two balls, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour to 24 hours before rolling out and baking.
–Filling
In a large sauté pan heat the onion & olive oil over medium heat. Cook a few minutes until onions are softened & fragrant, stir often. Whisk the eggs and water in a bowl. Add eggs to pan. Cook about 5 minutes until you have scrambled eggs, stirring frequently. Add the cheese & bacon. Combine well & cook just to heat up, about a minute. Remove eggs from the heat.
–Assemble hand pies
Remove dough from the fridge & let it sit in the counter to soften for a few minutes. On a floured work surface roll the dough to 1/8 inch thick. Cut out 5 inch shapes (square or round, I used the rim of a plastic storage container to make shapes) Rim one square with some water to help seal the hand pies. Add 2 large tablespoons egg mixture to the middle of the square. Top with another square & press to seal well with your fingers. Continue to do this with the remainder of the dough & eggs.
Pre-heat the oven to 375 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper. Remove the pies from the refrigerator. Place them on the baking sheets. Score each pie in the middle with a knife, so they can vent while they bake. Brush egg yolk on each hand pie & sprinkle with some sugar. Bake for about 20-40 minutes (all depends on how thick you rolled the dough) Rotate the pan half way through baking.The pies will be golden brown and flakey when done. Remove from the oven & let cool a bit before serving. Enjoy!

~ Marla Meridith

Recipe: Apple Turnovers

Looking for a pastry thats super simple, totally homemade and out of this world delicious?! Bring on the apple hand pies!

Ingredients

For the Pastry
2 ½ cups cups unbleached all-purpose flour
1 tbsp granulated sugar
½ tsp salt
20 tbsp cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
4-6 tbsp ice cold water
Filling and Assem
2 apples, cored & dices (I prefer Honey Crisp or Pink Lady)
1 tbsp unsalted butter
cup pure maple syrup
1 tsp lemon juice
½ tsp ground cinnamon
1 egg beaten
coarse sanding sugar, to top pastry

Directions

Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together. Form dough into two balls, wrap with plastic and flatten into a disk. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

Apple filling: Heat the butter in a small sauté pan over medium heat. Add the apples, cinnamon, maple syrup & lemon juice. Cook a few minutes until apples are softened & fragrant. Carefully pour out the extra juices, you don’t want mushy hand pies!

Assemble the hand pies: Remove the dough from the refrigerator & let it sit out a few minutes until just pliable. Roll out one dough disk into 1/8 inch thickness, punch out round shapes (you can keep the other disk in the fridge while you work) I used a 4 inch round cookie cutter. Spoon 1 tablespoon of the apple mixture onto the middle of a dough disk. Wet the rim of the disk with some water. Fold the disk together and seal all sides with your fingers.

Continue to do this until you have used up all the dough. Place shapes on a cookie sheet. Refrigerate pies for 30 minutes.

Pre-heat the oven to 375 degrees Fahrenheit with the rack in the middle. Line 2 baking sheets with parchment paper. Remove the pies from the refrigerator. Place them on the baking sheets. Score each pie in the middle with a knife, so they can vent while they bake. Brush egg yolk on each hand pie & sprinkle with some sugar. Bake for about 20-40 minutes (all depends on how thick you rolled the dough) Rotate the pan half way through baking.The pies will be golden brown and flakey when done. Remove from the oven & let cool a bit before serving. Enjoy!

~ Marla Meridith