Pull-apart M’samna- a Moroccan buttery pastry
Not many people know but moroccans also have a five o'clock tea ceremony. Every afternoon, around 5 pm, at my house, the entire family would sit around a steaming hot mint teapot, poured from up high into thin- glass tea cups.
It was our chance to catch up, discuss the news or sometimes have guests over for tea. My mom served at least two kinds of tea cookies and she sometimes made this sweet, cinnamony and flaky pastry. M’samna means “buttered” and there is plenty of butter in it.
The version below is similar to my mom’s only the rolling technique is different and the pastry is baked as a pull sort dish.
4 c.. all-purpose flour
3 tbsp. sugar
1 tbsp. yeast
3 tbsp. oil
1 cup + 2 more tbsp. lukewarm water
1 tsp.. salt
For rolling:
7 tbsp. butter, melted
Sugar, mixed cinnamon- for rolling
In a mixer bowl, place the flour, sugar and yeast and mix.
Add the oil and gradually add the water. After 2 minutes of mixing, add the salt.
Knead for about 12 minutes. The dough should be soft, elastic but not sticky. Cover and let it rest for 45 minutes.
Divide the dough into 10 balls. Place them in a tray and cover them with some oil. Let them rest for 30 minutes.
Preheat the oven to 375°
Take a ball of dough and start stretching the dough from the center to the outside corners till a thin square forms.
Spread about 1 tsp. butter on the dough.
Form an envelope, spreading some butter on each side. Left to center, right to center, bottom to center and top to center. Set aside.
To create a multi layered dough, open another ball of dough, spread some butter and place the envelope you created in the center. Form another envelope when the first one is inside the second. Repeat it two more times, creating a four- envelope square dough.
Repeat the entire process with the rest of the dough.
Slice the “enveloped” dough into thick slices. You’ll see the beautiful layers of dough. Roll in the sugar and cinnamon and place in a greased Bundt pan. Sprinkle with cinnamon and sugar.
Bake for 45 minutes, till the top is brown and crispy. Serve with tea.
