How to Make Safi’s Traditional Massaban Pastry

Paper-thin dough, a soft almond filling, and a touch of color come together in this delicate pastry Safi saves for weddings and festive celebrations.

Safi – Every Moroccan city is known for a signature sweet, and in Safi, that honor belongs to massaban.

Small in size but striking on the table, massaban is made with paper-thin dough wrapped around a soft almond filling, shaped into a delicate rose, and finished with colorful sprinkles.

Families traditionally serve it at weddings and major religious holidays, when the finest serving trays are brought out for the occasion.

Safi, on Morocco’s Atlantic coast, is best known for its centuries-old pottery tradition, where artisans shape and fire clay by hand. Massaban reflects that same spirit of craftsmanship.

Like the city’s ceramics, the pastry relies on patience, precision, and techniques passed down through generations.

Making massaban is a slow process. The dough must be rolled paper-thin without tearing, then carefully folded around the almond filling to form its signature rose shape.

Once assembled, the pastries are left to rest for a full day before being decorated and baked, turning massaban into a two-day labor of love rather than a quick afternoon recipe.

This recipe follows a method by pastry chefs from Safi.

Ingredients

For the dough:

250 g white flour
1 tablespoon butter
2 egg yolks
A pinch of salt

For the almond filling:

250 g almonds (blanched)
150 g granulated sugar
Zest of 1 orange
7 egg yolks
1 tablespoon orange blossom water

Decoration:

Colored sprinkles

Instructions

Start with the dough. Work the flour, butter, egg yolks, and salt together until they form a smooth ball. Wrap it in plastic and let it rest for one hour.
While the dough rests, prepare the filling. Finely grind the almonds with the sugar, then mix in the orange zest.
Add the egg yolks and orange blossom water, mixing until a soft, smooth paste forms. Set aside.
Roll the dough out on a lightly floured surface until it is almost transparent. Cut out small circles using a fluted massaban mold or a round cutter.
Place a small ball of almond paste in the center of each circle, then gently gather the edges around it to create a delicate rose shape.
Leave the shaped roses to dry for at least overnight, or up to a full day. If you shape them in the morning, decorate and bake them in the evening. If you shape them at night, decorate and bake the next morning.
Once the roses are ready, add the colored sprinkles to each rose for the final touch.
Place the roses on a baking sheet and bake at 140°C in a preheated oven. Since baking time can vary, watch them carefully and take them out as soon as they become golden. Never allow them to brown.
Let the pastries cool fully before placing them on a plate.