Gazelle horns: a step-by-step recipe

Ingredients

For the dough:

• 2 cups flour
• 2 Tbsp orange blossom water
• 2 Tbsp sunflower oil
• 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

• pastry wheel

Preparation

• Mix and knead all the ingredients for the dough. Form a ball, wrap it in plastic wrap, and put it in the fridge for at least 1 hour.
• Mix together all the ingredients for the almond filling. It shouldn't be too dry, so add some orange blossom water if necessary. Form about fifteen small almond filling sausages 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 sausage of almond filling on it and fold it over to seal.
  
• Spread some oil on your work surface as well, and place the "dumpling" 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 substitute it with sesame seeds. Roll each almond filling sausage in sesame seeds and bake for 10 minutes at 180°C.

Questions

Photos of members who cooked this recipe

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