This is how gazelle horns are made, a traditional Moroccan sweet recipe (with video included)

On weekends we like to bake sweets to accompany the after-dinner or snack and we may not be the only ones. So today we want to share with you the Moroccan gazelle horns recipe, with video included, and encourage you to prepare it at home this weekend.

Gazelle horns are delicious pastries for tea, easier to prepare than you may be thinking. Beneath a crisp exterior hides an almond paste filling flavored with orange blossom water that is pure pleasure. It is one of the most popular and traditional sweets in Morocco that you cannot miss.

Ingredients

For 18 units
  • Ground almond (filling) 500 g
  • Sugar (filling) 250 g
  • Lemon zest (filling) 0.5
  • Orange blossom water (for both masses) 30 ml
  • Egg yolk (filling) 1
  • Wheat flour (outer dough) 250 g
  • Egg white (outer dough) 1
  • Melted butter (outer dough) 20 g
  • Sunflower oil to oil our hands
  • Icing sugar to sprinkle

How to make gazelle horns

Difficulty: medium
  • Total time 1 hour
  • Elaboration 40 m
  • Cooking 20 m

In the elaboration of the gazelle horns we have to prepare two masses, one is the one from the outside and the other is the one from the filling. We begin by preparing the dough from the outside and, for this, mix the flour with the melted butter, the egg white and half the orange blossom water. We remove and knead with the hands until homogeneous. Let it rest for 15 minutes.

Meanwhile we prepare the filling by mixing the ground almonds with the sugar, the lemon zest, the rest of the orange blossom water and the egg yolk. We grease our hands, take portions of the filling dough and form small cylinders that we let rest on a greased tray or covered with vegetable paper so that they do not stick to the base.

For the assembly of the gazelle horns we take a pinch of the initial mass and roll with a roller in a thin wafer. We put a filling cylinder in the center, fold the dough over it and tighten the joints well. We cut the leftover, which we return to the rest of the mass, and we give it the shape of a horn or crescent. We repeat the operation until we finish with the masses.

We place the horns on a baking sheet covered with vegetable paper and cook them in the oven, pre-heated to 170º C, about 20 minutes. They have to be cooked, but white. Let cool before sprinkling with icing sugar and serve.

With what to accompany the gazelle horns

In Morocco it is a tradition to accompany the gazelle horns with a mint tea, but we are not going to be purist. If you like it with coffee or with any other drink, go ahead. Of course, what you do not consume at the moment, better keep them in an airtight container and do not delay in giving them out. It will dry out over the days.

Tags:  Fish Desserts Meats And Birds 

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