Authentic Moroccan Gazelle Horns (Kaab el Ghazal)
Morocco's most prestigious festive pastry: paper-thin delicate pastry crescents stuffed with rich ground almond paste perfumed with pure orange blossom water, cinnamon, and clarified butter.
Ingredients
Delicate Pastry Dough
- 250g all-purpose flour
- 50g melted pure butter
- 1 tbsp orange blossom water
- Pinch of salt and warm water to knead
Perfumed Almond Paste Filling
- 500g blanched almonds, ground into an ultra-fine paste
- 200g powdered sugar
- 40g soft butter
- 1/2 tsp ground cinnamon
- 2-3 tbsp orange blossom water (pure distilled)
- Pinch of ground mastic (gum arabic)
Instructions
Make the Almond Paste
Knead finely ground almonds with powdered sugar, butter, cinnamon, mastic, and orange blossom water until malleable and smooth. Roll into small finger-shaped logs.
Roll the Dough Paper-Thin
Knead the pastry dough until ultra-elastic. Roll out so thin that the counter shows through.
Shape the Crescent Horns
Place an almond paste log on the dough, fold dough over, and shape with fingers into an elegant crescent horn. Trim edges with a fluted pastry wheel and prick top with a fine pin.
Rest Overnight & Gentle Bake
Let the pastries dry at room temperature for at least 8 hours so the dough holds its shape. Bake at 160°C (320°F) for 12-15 minutes until set without browning.
Nutrition Facts
* Based on a 2,000 calorie diet.