Gazelle horns: a step-by-step recipe

Ingredients

For the dough:

• 2 cups flour
• 2 Tbsp oil
• 2 Tbsp orange blossom water
• 2/3 cup water

For the almond filling:

• 3 cups almond flour
• 1 Tbsp cinnamon
• 3/4 cup sugar
• 1/4 cup butter
• 1 ounce orange blossom water
• sunflower oil

Materials

• Fluted pastry wheel

Preparation

• Mix all the ingredients for the dough and form a ball. Wrap it and refrigerate for at least 1 hour.
• Mix together all the ingredients for the almond filling. It shouldn't be too dry; if it is, add a little orange blossom water. Form about fifteen small logs of almond filling and set them aside on the work surface.
  
• Once the dough has rested sufficiently, take a small ball of it. Spread some oil on your hands and stretch the dough thinly between your hands.
• Place a log of almond filling on it and fold the dough over to seal.
  
• Spread some oil on your work surface as well, and place the "pastry" on it. Shape it into the traditional gazelle horn shape. Press the edges to seal the dough.
• Use a pastry wheel to trim the excess dough. If you don't have one, simply cut with a knife.
  
• Arrange your gazelle horns on a baking tray, then let them dry for one hour at room temperature.
  Finally, bake them for 15 minutes at 350°F (180°C).
• And there you have it, your gazelle horns are ready!
  

Observations

Variations: If working with the dough seems too complicated, you can replace it with sesame seeds. Roll each log of almond filling in sesame seeds and bake for 10 minutes at 180°C.

Questions

Photos of members who cooked this recipe