Kaab el ghazal (Gazelle horns)

Method
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.

Prepare the filling:

3. In a bowl, combine the ground almonds, sugar, cinnamon and 3 tablespoons orange blossom water. Mix well.

Assemble and bake:

4. 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.
5. 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.
6. Bake for 10 to 15 minutes, or until lightly golden. Let cool.

For the syrup:

7. 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.
8. After 10 minutes, roll again in icing sugar, to coat them completely.

Suggestion

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