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Gazelle Horns (Cornes de Gazelle)

Moroccan · Dessert · Hard

Gazelle Horns (Cornes de Gazelle)

Total
1 hr 40 min
Prep
1 hr 15 min
Serves
24
Calories
170
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Thin crescent pastries wrap a fragrant almond filling, with orange blossom water, a light honey glaze and crushed pistachios.

A very thin pastry shell lets the almond filling lead in Gazelle Horns (Cornes de Gazelle). Orange blossom water scents both layers, while a light honey finish catches a scattering of pistachios without drowning the delicate crust.

Roll only half the dough at a time and keep the rest covered. Seal close to the filling to remove air pockets, then trim a narrow border so the crescents look slender rather than bulky.

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Method

  1. Mix almond flour, sugar, cinnamon, one egg and 1 tablespoon orange blossom water into a firm paste. Divide into 24 pieces and roll each into a short tapered log.

  2. Rub all-purpose flour with butter and salt until crumbly. Mix in remaining egg, vegetable oil, remaining orange blossom water and water to make a supple dough. Cover and rest for .

  3. Heat the oven to 325°F (165°C). Roll half the dough between parchment until about 1/16 inch thick. Place filling logs along an edge, fold dough over them and press out air pockets.

  4. Curve each covered log into a crescent, seal closely around the filling and trim with a pastry cutter. Repeat with remaining dough and filling, placing crescents on two lined sheet pans.

  5. Bake for , switching pans halfway, until dry and faintly golden with set almond centers. Cool for .

  6. Warm honey in a small saucepan over low heat for until fluid. Brush lightly over the crescents, sprinkle with pistachios and leave on a rack to set.

Forkue tips

  • Use a light hand with orange blossom water; brands differ in strength, and too much can taste perfumed.

Storing and reheating

Keep airtight at cool room temperature for 4 days or freeze for 2 months. Separate layers with parchment so the honey glaze does not stick.

Kitchen gear

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Nutrition per serving, estimated

170Calories
4gProtein
21gCarbs
9gFat

Gazelle Horns (Cornes de Gazelle): FAQ

Can I leave off the honey?

Yes. The pastries are often served without a glaze; the almond filling provides plenty of sweetness.

Why did the pastry split?

The dough may have dried out or trapped air around the filling. Keep unused dough covered and press the shell closely around each almond log.

How do I store and reheat Gazelle Horns (Cornes de Gazelle)?

Keep airtight at cool room temperature for 4 days or freeze for 2 months. Separate layers with parchment so the honey glaze does not stick.

How long does Gazelle Horns (Cornes de Gazelle) take?

About 1 hr 40 min in total: 1 hr 15 min prep and 25 min cooking.

What do I need to make Gazelle Horns (Cornes de Gazelle)?

The key ingredients are almond flour, cinnamon, eggs, orange blossom water, all-purpose flour and butter, plus pantry basics.

Any tips for Gazelle Horns (Cornes de Gazelle)?

Use a light hand with orange blossom water; brands differ in strength, and too much can taste perfumed.

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