Kaab El Ghazal

Almand,-corne-de-gazelle-
Course: ,
Mood: ,
Prep Time:
Cook Time:

Rating: 4 Stars

The most popular pastries in Morocco ( Gazelles'Horn)

Ingredients

Pastry

  • 300 g plain flour
  • 1 egg yolk
  • 30 g butter, melted
  • 2 tablespoons orange flower water

Almond Filling

  • 300 g ground almonds
  • 90 g icing sugar
  • 1 table spoon orange flower water
  • 1 egg white, lightly beaten
  • 30 g unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon natural almond extract

Method

To make the pastry

  1.  Sift the flour into a mixxingbowl and make a well in the centre
  2. Beat the egg yolk 125 ml of water and pour it into the flour with the butter and orange flower water
  3. Mix to a soft dough, then knead in the bowl for 5 minutes to form a smooth, elastic dough
  4. Devide into two pieces, wrap in a lastic wrap and rest for 20 minutes

To make The Almond filling

  1. Mix all the filling ingredients to a stiff paste
  2. Shape 3 level teaspoons of filling into a ball
  3. Shape the remaining filling into balls of the same size
  4. Roll each ball between your palms into 7.5 cm long, tapering at each end
  5. place on baking tray and set aside
  6. Preheat the oven to 180 degrees
  7. Thinly roll out one ball of the prepared dough on a lightly floured work surface, to a rectangle about 30×40 cm with the short side towards you
  8. Place three almond shapes 5 cm from the edge of the pastry closest to you, 2.5 cm apart and half that from each end
  9. Lightly brush the pastry along the edge and between the almond shapes with cold water
  10. Lift and stretch the end of the pastry over the filling and press firmly around the filling to seal
  11. Cut around the filling  with a fluted pastry wheel, leaving a 1 cm border around the filling
  12. As each pastry placed on the baking tray, bend it upwards on the filling side into a crescent
  13. Using a pick, prick the top of the pastries four times, straighten the edge of the pastry with the pastry wheel and repeat until the filling and pastry is used, including the trimmings
  14. Bake the pastries for 12-15 minutes, until cooked but still pale
  15. Transfer to wire rack and leave to cool. enjoy!