One of the most famous dessert recipes in the Maghreb, it is loved by everyone, and the nights of Ramadan are not without this delicious dessert.One of the most famous dessert recipes in the Maghreb, it is loved by everyone, and t...
250 gr white flour
1 tbsp butter, at room temperature
1 egg, beaten
2 tbsp orange flower water
500 gr almond paste
2 tbsp butter
2 tbsp orange flower water
250 gr sugar
Keep cooking the same
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In a mixing bowl add the flour, salt, butter and orange flower water. Drizzle warm water little by little, and mix to combine, until you get a malleable and stretchy dough.
Divide the dough into small walnut-sized balls. Allow the dough balls to sit for 10 minutes, covered with a clean kitchen towel.
Meanwhile, to make the filling, combine the almond paste with melted butter, orange flower water and sugar. Mix well into a sticky dough consistency.
Take a spoonful of dough and roll into a small sausage shape, 5cm long and 2cm thick. Repeat with the remaining mixture.
Lightly flour your working surface and using a rolling pin, roll the dough balls into very thin pieces of pastry.
Place a filling ‘sausage’ onto the middle of each piece of flat pastry. Fold the pastry over the filling, cover it completely, and secure the edges by lightly pressing with your fingers over the pastry.
Mold with your fingers into curved crescent shapes. Using a pastry cutter, cut around the crescents to reveal the “gazelle horns”.
Preheat the oven to 180°C/360°F and line a large baking sheet pan with parchment paper.
Place the “gazelle horns” on the prepared baking sheet.
Lightly brush the pastry with a beaten egg and prick it to make sure it doesn't expand too much when cooking. Bake for 10 minutes.
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