Cornes de gazelle

    Cornes de gazelle

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    2hr5min


    1 person made this

    About this recipe: Cornes de gazelle, or gazelle horns, are a popular pastry throughout North Africa in Tunisia, Algeria and Morocco. They're also called Tcherek, Tcharek, or Kaab el Ghazal. These gazelle horns boast an almond filling and soaking of honey flavoured with orange blossom water. A unique and decadent treat!

    Ingredients
    Makes: 50 gazelle horns

    • For the filling
    • 320g whole almonds
    • 160g granulated sugar
    • 1 egg
    • 1/4 teaspoon ground cinnamon
    • 1 tablespoon orange blossom water
    • For the pastry
    • 250g plain flour
    • 1 generous pinch salt
    • 120g butter, diced and softened
    • 1 1/2 tablespoons orange blossom water
    • 1 egg, beaten
    • 3 tablespoons vegetable oil
    • To finish
    • 6 tablespoons honey
    • 1 tablespoon orange blossom water
    • crushed pistachios, for topping

    Method
    Prep:1hr  ›  Cook:35min  ›  Extra time:30min  ›  Ready in:2hr5min 

    1. Preheat the oven to 150 C / Gas 2. Spread the almonds on a baking tray lined with baking parchment. Place in the oven and roast for 20 to 25 minutes.
    2. Prepare the pastry while the almonds are roasting. In a bowl, combine the flour, salt and butter and rub together till the mixture resembles breadcrumbs. Add the egg, orange blossom water and oil and start kneading. If necessary, add a little water in order to shape the dough into a ball. Wrap the ball in cling film and let rest for 30 minutes.
    3. Remove almonds from oven and let cool slightly. Place almonds in a food processor and grind till evenly fine. Gradually add the sugar, egg, cinnamon and orange blossom water, pulsing between each addition. Process until the mixture turns into a homogeneous almond paste.
    4. Take portions of filling with greased hands, about 12 to 15g. Roll them into small logs with thin ends. Set aside.
    5. Preheat the oven to 160 C / Gas 2-3. Line a baking tray with parchment (you can use the same parchment used for the almonds).
    6. On a lightly floured surface, roll out half of the pastry to 2mm thick. Place a log of almond paste on an edge of pastry, fold the pastry over the filling to cover it completely, then seal the edges. Mould with your fingers into a crescent shape. Use a pastry cutter to cut around the crescent; transfer crescent to the prepared baking tray.
    7. Place the tray in the oven, and allow the gazelle horns to bake evenly to a light golden colour, about 20 minutes. (Do not let the gazelle horns take too much colour.) Let cool slightly.
    8. Heat the honey in a small saucepan. Add the orange blossom water and mix well. Dip the gazelle horns in the honey and place them on a serving dish. Sprinkle with crushed pistachios.

    Cook's note

    The filling in this recipe has less sugar than usual, because the honey sweetens them further. If you decide to omit the honey, you can add 200g or 220g of sugar to the filling.

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