Gazelle Horns with Almonds and Orange Blossom Water (Kaab el Ghazal)
These Gazelle Horns are a true invitation to travel to the heart of traditional Moroccan pastry. The thin crispy dough wraps a filling scented with almonds and orange blossom, creating a delicate sweetness that melts in the mouth. By preparing them, you'll discover the secrets of Moroccan desserts, where the harmony of spices like cinnamon and floral aromas blend with the sweetness of powdered sugar. It's an essential recipe to accompany your mint tea and impress your guests.
Ingredients
- ground almonds250 g
- powdered sugar150 g
- melted butter2 tablespoons
- orange blossom water3 tablespoons
- ground cinnamon1 teaspoon
- flour250 g
- egg1
- sunflower oil1 tablespoon
- pinch of salt1
- egg yolk1
Instructions
- 1
Prepare the filling: mix the ground almonds, powdered sugar, cinnamon, melted butter and orange blossom water in a bowl. Form a homogeneous paste and let it rest.
- 2
Prepare the dough: in a large bowl, mix the flour, egg, oil, salt and a little orange blossom water. Knead until smooth and elastic. Cover and let rest for 15 minutes.
- 3
Roll out the dough very thinly (about 2 mm) on a floured surface. Cut circles 8 cm in diameter.
- 4
Place a small ball of almond filling (about 10 g) in the center of each circle. Fold the dough into a crescent shape and pinch the edges to seal.
- 5
Place the gazelle horns on a baking sheet lined with parchment paper. Brush with beaten egg yolk.
- 6
Bake in an oven preheated to 180°C for 15-20 minutes, until lightly golden. Let cool before serving.
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