Introduction
Embark on a culinary journey to Morocco with Cornes de Gazelle—a delightful pastry that translates to “Gazelle Horns.” These crescent-shaped treats are a symphony of almond paste, orange blossom water, and flaky pastry, offering a taste of North African sweetness. Join me in exploring the art of creating these elegant and delicious pastries that will transport you to the bustling markets of Morocco.
Who is This Recipe For?
This recipe is for those who appreciate the delicate balance of nutty flavors and floral notes in a pastry. Whether you’re a fan of international sweets, a baking enthusiast, or someone seeking a unique addition to your dessert repertoire, Cornes de Gazelle is a perfect choice. Let’s dive into the details of crafting these crescent delights in your own kitchen.
Ingredients
For the Pastry:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1/2 cup orange blossom water
- Pinch of salt
For the Almond Filling:
- 2 cups almond flour
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon orange blossom water
- 1/4 cup melted unsalted butter
For Dusting:
- Powdered sugar
Directions
Making the Pastry:
- Mixing Dough Ingredients: In a large bowl, combine the flour, softened butter, vegetable oil, orange blossom water, and a pinch of salt. Mix until a soft, pliable dough forms.
- Chilling the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheating Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Preparing the Almond Filling:
- Combining Ingredients: In another bowl, mix together the almond flour, powdered sugar, ground cinnamon, orange blossom water, and melted butter to create a smooth almond paste.
Assembling the Cornes de Gazelle:
- Rolling Out Dough: Roll out the chilled dough on a floured surface into a thin rectangle.
- Cutting Strips: Cut the dough into strips, each about 2 inches wide.
- Shaping Crescents: Take a small portion of the almond filling and roll it into a log. Place it along the length of each dough strip and roll it up into a crescent shape.
- Arranging on Baking Sheet: Place the crescents on the prepared baking sheet, leaving some space between each.
- Baking to Golden Perfection: Bake in the preheated oven for 15-20 minutes or until the Cornes de Gazelle are golden brown.
- Cooling and Dusting: Allow the pastries to cool on a wire rack. Once cooled, dust them generously with powdered sugar for a finishing touch.
Tips and Shortcuts
- Orange Blossom Water: Adjust the amount of orange blossom water in both the pastry and filling according to your preference. Start with a smaller quantity and add more if desired.
- Make-Ahead Option: You can prepare the almond filling and pastry dough in advance and assemble the Cornes de Gazelle just before baking.
Kitchen Equipment
To create these Moroccan delights, you’ll need the following equipment:
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Wire rack
Storing Leftovers
Cornes de Gazelle are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to three days. Refresh them by lightly warming in the oven before serving.
Food and Drink Pairings
Pair your Cornes de Gazelle with a cup of mint tea for an authentic Moroccan experience, or enjoy them with a side of fresh fruit for a light and refreshing treat.
FAQ
Q: Can I use almond paste instead of almond flour? A: While almond flour provides a coarser texture, you can use almond paste for a smoother filling. Adjust the sugar quantity accordingly.
Q: Can I freeze the unbaked Cornes de Gazelle? A: Yes, you can freeze the unbaked pastries. Arrange them on a baking sheet and freeze until firm, then transfer to a sealed container. Bake directly from frozen, adding a few extra minutes to the baking time.
Conclusion
There you have it—the recipe for creating Cornes de Gazelle, a taste of Moroccan sweetness in the comfort of your own kitchen. Share the joy by recreating these crescent delights, and don’t forget to subscribe for more culinary adventures. Happy baking!