Simple Cuisine Menu Cornes de Gazelle (Gazelle Horns) :: Good Recipes
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| Cornes de Gazelle (Gazelle Horns) |
"Cornes de gazelle are crescent-formed cookies which can be packed with a sweet almond-orange blossom filling and are crowned with crushed pistachios. They popular all over North Africa in Tunisia, Algeria, and Morocco and also are called tcherek, tcharek, or kaab el ghazal."
Ingredients :
- Filling:
- 2 1/four cups almonds
- 3/four cup white sugar
- 1 tablespoon white sugar
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1 tablespoon orange blossom water
- Pastry dough:
- 2 cups all-cause flour
- half of cup softened, unsalted butter, diced
- 1 tablespoon unsalted butter
- 1 pinch salt
- 1 egg, crushed
- three tablespoons vegetable oil
- 1 half of tablespoons orange blossom water
- Decorating:
- 6 tablespoons honey
- 1 tablespoon orange blossom water
- three tablespoons overwhelmed pistachios, or to taste
Instructions :
| Prep : 1M | Cook : 50M | Ready in : 1H16M |
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- Preheat oven to 300 stages F (a hundred and fifty ranges C). Line a baking sheet with parchment paper. Spread almonds over the baking sheet.
- Bake in the preheated oven until almonds are fragrant and roasted, 20 to 25 minutes.
- Prepare pastry dough at the same time as almonds are roasting. Combine flour, half cup plus 1 tablespoon butter, and salt in a bowl and rub together until the aggregate resembles breadcrumbs. Add egg, oil, and 1 half of tablespoons orange blossom water; knead the whole thing right into a smooth pastry dough. Add a little water, 1 teaspoon at a time, if dough is just too dry. Shape pastry dough right into a ball, wrap in plastic wrap, and set apart for half-hour.
- Remove almonds from oven and cool slightly, about five minutes. Place almonds in the bowl of a meals processor; technique till finely and evenly ground. Add 3/four cup plus 1 tablespoon sugar, cinnamon, egg, and 1 tablespoon orange blossom water in that order to the meals processor, pulsing after each addition until mixture is calmly mixed and resembles a paste.
- Remove small walnut-sized portions of filling with greased arms. Roll them into small logs with skinny ends. Set aside.
- Preheat oven to 325 ranges F (a hundred sixty five levels C). Line a baking sheet with parchment paper.
- Roll out half of of the pastry dough on a lightly floured surface till very thin. Place one of the almond paste logs on the brink of the pastry, fold pastry over the filling, covering it absolutely, and seal the edges. Mold along with your arms right into a crescent shape. Using a pastry cutter, cut around the crescent, and transfer to the prepared baking sheet. Repeat with last dough and filling.
- Bake within the preheated oven until gazelle horns are gently golden and baked via, about 20 mins. They ought to no longer get too dark. Let cool barely, about three minutes.
- Heat honey in a small saucepan over low-medium heat. Remove from heat and stir in 1 tablespoon orange blossom water. Dip gazelle horns into the honey and vicinity on a serving plate. Sprinkle with overwhelmed pistachios.
Notes :
- The filling in this recipe has much less sugar than normal, due to the fact the honey sweetens them similarly. If making a decision to miss the honey, you can upload a total of 1 cup of sugar to the filling (or extra if you want it greater sweet).
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