Kaab el Ghazal (Gazelle Horns)
Kaab el Ghazal, also known as Gazelle Horns, are traditional Moroccan crescent-shaped pastries filled with sweet almond paste and delicately scented with orange blossom water. These elegant treats are often served with mint tea.
Equipment
- Mixing bowl for preparing dough and filling
- Rolling Pin for rolling out the dough
- Baking sheet for baking the pastries
- Pastry Brush for applying egg wash
- Food processor for grinding almonds into paste
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1 pinch salt
- 3 tbsp orange blossom water divided
- 2 cups blanched almonds
- 3/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1 egg beaten, for sealing dough
- 6 tbsp honey for glazing
Instructions
- In a mixing bowl, combine flour, softened butter, salt, and 1 tbsp of orange blossom water. Mix until a soft dough forms. Cover and let rest for 30 minutes.
- In a food processor, grind almonds with sugar and cinnamon until finely ground. Add 2 tbsp of orange blossom water and mix until a paste forms.
- Roll out the dough thinly. Cut into strips, place a small amount of almond filling along the edge, and fold over to seal. Shape into crescents.
- Brush the edges with beaten egg, press to seal, and place on a baking sheet. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Warm the honey slightly and brush it over the pastries while they are still warm.
- Let the pastries cool completely before serving. Enjoy with a cup of Moroccan mint tea!
Notes
- Storage: Store in an airtight container at room temperature for up to a week.
- Customization: Add a sprinkle of sesame seeds or crushed pistachios for extra texture.
- Serving Tip: Enjoy with a drizzle of extra honey or a dusting of powdered sugar.