Kaab el Ghazal — Almond and Orange Blossom Gazelle Horns
Gazelle horns, or kaab el ghazal, are a treasure of Moroccan pastry, often prepared for special occasions. You'll love their perfect balance between the sweetness of almonds, the enchanting aroma of orange blossom, and the crispness of the pastry. To master this iconic dessert, choose quality almonds and delicate shaping. And if you're wondering what spices are essential in Moroccan cuisine, remember that cinnamon, saffron, ginger, and cumin are pillars, but for sweets, cinnamon and orange blossom water are queens. Don't hesitate to make them with family—it's a true moment of sharing.
Ingredients
- Briouate pastry (brick sheets)12 sheets
- Blanched almonds300 g
- Icing sugar150 g
- Orange blossom water3 tbsp
- Melted butter80 g
- Ground cinnamon1 tsp
- Honey100 g
- Frying oil500 ml
- Icing sugar for coating50 g
Instructions
- 1
Prepare the filling: blend the almonds with icing sugar, cinnamon, and orange blossom water until you get a smooth paste. Shape into small finger-sized logs.
- 2
Cut the brick sheets into 10 cm wide strips. Brush them with melted butter.
- 3
Place a log of filling at one end of each strip and roll into a crescent shape. Pinch the edges to seal.
- 4
Heat the oil to 170°C and fry the gazelle horns until golden. Drain on paper towels.
- 5
Quickly dip the gazelle horns in warm honey, then roll them in icing sugar. Let cool before serving.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !