Saturday 24 August 2013

Moroccan pastry recipe : Gazelle Horns

We first discovered these typical North African pastries called "cornes de gazelle" or "gazelle horns" in Tunisia last year and got to try some more in Morocco this year. I promised Juliette that I'd look up the recipe when we got home because she loves them so much, so here it is. It sounds quite simple actually so they shouldn't be too hard to replicate :

Gazelle horns

ingredients :

440ml flour
30ml melted butter
30ml orange flower water
2 large egg yolks, beaten
2ml salt
icing sugar

Almond paste:
500ml finely ground almonds
250ml icing sugar
30ml orange flower water
30ml melted butter
2egg yolks, beaten
2.5ml cinnamon
the zest of 1 lemon

Combine all the almond paste ingredients in a bowl and divide into about 16 pieces, rolling each piece between your hands to make cylinder shapes about 7cm long.

To make the pastry, combine the flour and salt. In a separate bowl, mix the melted butter, orange flower water and one egg yolk. mix in the flour and salt mixture and add enough cold water to form a soft dough. Keep kneading for about 10 minutes until it is soft and elastic.

Roll the pastry out until very thin on a floured table and cut into strips just slightly larger than the almond cylinders. Lay a cylinder of almond paste on each pastry strip and fold it over to seal it inside, using egg yolk to seal the pastry and brushing the remainder over the top. Shape it into a crescent/gazelle horn shape.

Bake in a 180°C (350°F) oven for 12 to 16 minutes or until lightly golden. When cool, sprinkle with icing sugar and serve.

Other blogposts you may be interested in :

Moroccan recipe : Chicken with Olives and Preserved Lemons

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