Gazelle horns are the crown jewel of Moroccan pastries, a must at every wedding and big celebration. Their graceful crescent shape, their dough so thin it almost crumbles, and their almond filling scented with orange blossom water make them a sweet that calls for a patient hand and a refined touch.

The real challenge lies in rolling the dough out paper-thin without tearing it, and in shaping the crescents just so. They are baked until pale rather than golden, and that restraint is the secret to their tenderness.

Moroccan Gazelle Horns with Almond Paste and Orange Blossom Water

An elegant crescent-shaped Moroccan pastry made of very thin dough wrapped around an almond filling scented with cinnamon and orange blossom water, baked until pale.

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مدة التحضير 1

مدة الطهي 20

الوقت الكلي 1 20

عدد الحصص: 8 people

Ingredients Method Notes

المقادير

For the dough: 3 cups flour
2 tablespoons melted butter
1 pinch of salt + orange blossom water + water for kneading
For the filling: 500 g blanched, ground almonds
1 and a half cups powdered sugar
1 teaspoon cinnamon
2 tablespoons orange blossom water
1 knob of melted butter
Orange blossom water for sprinkling over the pastries after baking

Method

Make the filling by mixing the ground almonds with the sugar, cinnamon, orange blossom water and butter until the paste holds together, then roll it into thin logs.
Knead the flour with the butter, salt, orange blossom water and water until you have a smooth, supple dough, then let it rest.
Roll the dough out very thinly on an oiled surface and arrange the almond logs at regular intervals.
Fold the dough over the filling, pressing the edges firmly to seal, then cut into crescents using a cutter or a knife.
Shape each piece into a crescent, pinching the edges, trim away the excess and prick the top with a needle.
Bake in an oven preheated to 170°C until the pastries turn pale without browning (about 15 to 20 minutes), then sprinkle them with orange blossom water while still hot.

ملاحظات

Don't let the gazelle horns brown; they should stay pale so they remain soft.
Roll the dough out as thinly as you can to get that delicate crust that sets them apart.
Sprinkling with orange blossom water right after baking perfumes the pastries and keeps them tender.

Frequently asked questions

Why do gazelle horns crack while baking?

It's usually down to too much filling, dough that's too thick or an oven that's too hot; use less filling, roll the dough thin and adjust the temperature.

Can I replace the almonds?

Almonds are the traditional choice, but some people add a little peanut to cut costs, though it changes the flavour.

How long do gazelle horns keep?

About two weeks in an airtight tin; they stay soft as long as you don't overbake them.

Photo: Wikimedia Commons — CC BY-SA

Moroccan Gazelle Horns with Almond Paste and Orange Blossom Water