Gazelle horns
Thin pastry crescents filled with almonds and scented with orange blossom.
Active time1 h
Cooking15 min
Total1 h 45 minResting : 20 min
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Ingredients
- 80 g unsalted butter
- 1 tsp ground cinnamon
- 200 ml orange blossom water
- 200 g plain wheat flour
- 250 g ground almonds
- 100 g icing sugar
Preparation
Melt the butter gently. Mix with flour and 100 ml of orange blossom water in a bowl. Knead just until supple. Cover and rest while making the filling.
80 g unsalted butter200 ml orange blossom water200 g plain wheat flour- saucepan
- bowl
- spoon
- lid
In another bowl, mix almonds, icing sugar, cinnamon and the remaining orange blossom water. Work into a smooth ball.
1 tsp ground cinnamon250 g ground almonds100 g icing sugar- bowl
- spoon
Heat the oven to 180 °C. Roll the pastry between baking paper to about 2 mm. Cut discs with a cutter. Put a small crescent of filling on each, fold over and seal the edges firmly. Trim with a knife and shape a crescent. Reroll scraps until the filling is used. Place on a paper-lined tray.
- oven
- rolling pin
- baking paper
- cutter
- knife
- baking tray
Bake for about 15 minutes. The pastry should be cooked but remain pale. Remove with oven gloves and cool on a wire rack for about 20 minutes before serving.
- oven
- baking tray
- oven gloves
- wire rack
Allergens
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration