Vida Recetas Editorial
Gazelle horns, known in Arabic as Kaab el Ghazal, are delicious traditional Moroccan pastries, famous for their crescent shape and sweet almond filling flavored with cinnamon and orange blossom water. These gems of Moroccan pastry are typically prepared for celebrations such as weddings, religious holidays, or family gatherings, and are a symbol of hospitality and generosity.
Their dough, made with flour, butter, and oil, is rolled thinly and filled with a mixture of ground almonds, powdered sugar, and spices, achieving a perfect contrast between the crunchy exterior and the soft, aromatic heart. Although they require some skill and patience, they are ideal for those looking to explore international pastry and impress guests with an elegant and sophisticated sweet.
There are variations that include a touch of clarified butter or even a honey glaze, but the classic version is dusted with powdered sugar. If you like exotic flavors and delicate textures, these pastries will become your favorites. Perfect for accompanying mint tea, they are a culinary experience that transports you straight to the souks of Marrakech.
Prep
60 min
Servings
24
In a mixing bowl, combine the flour, softened butter, vegetable oil, orange blossom water, and salt. Mix until a soft dough forms. If the dough is too sticky, you can add a bit more flour.
Divide the dough into small pieces and shape them into balls, roughly the size of a walnut. Place the dough balls on a baking sheet, cover them with plastic wrap, and let them rest for about 30 minutes.
Preheat your oven to 350°F (180°C).
In the meantime, prepare the almond filling by mixing the almond meal, powdered sugar, cinnamon, and orange blossom water in a separate bowl. The mixture should have a slightly sticky consistency.
Take one dough ball at a time and roll it out into a thin circle, about 3 inches in diameter.
Place a small amount of the almond filling in the center of the dough circle and fold the dough in half, creating a crescent shape. Pinch the edges to seal.
Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with egg white to give them a golden finish.
Bake in the preheated oven for about 20-25 minutes or until the pastries are lightly golden.
Remove from the oven and let them cool for a few minutes.
While still warm, dust the Gazelle Horns with powdered sugar.
Allow them to cool completely before serving.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 24 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
