Moroccan Gazelle Horns with Almond Paste and Orange Blossom Water
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
المقادير
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
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.
Secrets to getting them right at home
It all starts with the dough. Knead it well until it turns smooth and supple, soft like an earlobe, then cover it and let it rest for at least half an hour. That rest is what lets you roll it paper-thin without tearing. Before rolling, brush the work surface with a little melted butter so the dough slides instead of sticking. Go easy on the filling too: slim, even ropes of almond paste give you a graceful crescent. The real make-or-break is the baking. Gazelle horns should stay pale. Let them brown and they lose their tenderness, turning dry and hard.
Variations and substitutions to suit you
Almonds are the heart of the filling, but some households fold in a little toasted almond for a deeper flavour, or swap part of it for coconut. Cinnamon can be dialled up or down to taste, and you can add a pinch of ground mastic or a few drops of dissolved gum arabic for a distinctive perfume. If you have no orange blossom water, rose water will do in a pinch, though the taste shifts, so use it sparingly. For a lighter sweetness, ease off the sugar a touch, since the almonds already carry plenty of richness on their own.
How to serve gazelle horns
Gazelle horns are eaten cold, once they’ve rested and soaked up the orange blossom water sprinkled over them straight from the oven. Arrange them fanned out on a wide platter, crescents tucked close together, and dust them with a veil of icing sugar if you like that elegant white finish. Traditionally they’re served with a glass of mint tea, whose slight bitterness balances the sweetness of the almond beautifully. At weddings and celebrations they sit alongside other almond sweets, yet they always reign as the queen of the tray.
Storing and making ahead
One of the joys of gazelle horns is that you can make them well before the occasion. Keep them in an airtight tin, away from any damp: they’ll last around two weeks and stay soft as long as you haven’t overbaked them. Slip a sheet of baking paper between the layers so they don’t stick together. You can also freeze them unbaked: shape them, lay them on a tray, freeze, then transfer to a bag and bake straight from frozen, adding a minute or two in the oven. Don’t freeze ones already baked and scented, as the moisture would spoil their texture.
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.
Why prick the tops with a needle before baking?
The little holes let trapped air escape, which keeps the dough from puffing up or splitting open over the filling, and helps each piece hold its crescent shape.
How do I know the dough is thin enough?
Hold it up to the light and you should almost be able to see through it; the thinner it is, the more delicate the horns. Just take care not to tear it as you cover the filling.
Should I sprinkle the orange blossom water while they're hot or cold?
Sprinkle them while still hot from the oven; the warmth helps them drink in the orange blossom water and locks its fragrance into the dough.
Photo: Wikimedia Commons — CC BY-SA
