Kaab el ghazal (Gazelle horns)

    1 hour 40 min

    Gazelle horns is a very delicate and simple Algerian pastry. We are very fond of these in my family. These small North African pastries are made of a shortcrust pastry, filled with almond paste and then dipped in sugar (or, better still, honey) syrup, flavoured with orange blossom water and dusted with icing sugar.

    3 people made this

    Serves: 8 

    • For the shortcrust pastry
    • 500g plain flour
    • 1 pinch salt
    • 200g butter, softened
    • 150ml water
    • 1 tablespoon orange blossom water
    • 500g icing sugar
    • For the filling
    • 200g ground almonds
    • 50g granulated sugar
    • 1 pinch ground cinnamon
    • 3 tablespoons orange blossom water
    • For the syrup
    • 150ml water
    • 2 tablespoons runny honey
    • 2 teaspoons orange blossom water
    • icing sugar, for dusting

    Prep:25min  ›  Cook:15min  ›  Extra time:1hr  ›  Ready in:1hr40min 

      Prepare the pastry:

    1. Preheat the oven at 200 C / Gas 6. In a bowl, combine the flour, salt and butter. Rub together until the mixture resembles fine breadcrumbs.
    2. Add the water and the orange blossom water and knead quickly (not too long) until the dough comes off the edges of the bowl and forms a ball. (If you knead for too long, the pastry might become rubbery and toughen during baking.) Cover with cling film and refrigerate for 1 hour.
    3. Prepare the filling:

    4. In a bowl, combine the ground almonds, sugar, cinnamon and 3 tablespoons orange blossom water. Mix well.
    5. Assemble and bake:

    6. On a lightly floured surface, roll out the chilled pastry to a thickness of about 2 to 3mm. With a biscuit cutter or a glass, cut out circles about 8cm in diameter. Place 1 teaspoon of filling at the centre of each circle.
    7. Fold in half and seal by wetting the edges with water and pinching the edges together. Bend each half-circle into a crescent shape. Place on a greased baking tray.
    8. Bake for 10 to 15 minutes, or until lightly golden. Let cool.
    9. For the syrup:

    10. Boil the water with the honey and orange blossom water. Remove from the heat and allow to cool. Dip each gazelle horn in the syrup and then roll in icing sugar.
    11. After 10 minutes, roll again in icing sugar, to coat them completely.


    Place on a serving dish and savour with a good Turkish coffee, white coffee or mint tea.

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