Gazelle’s Horns are a popular Moroccan pastry that is often served at weddings because of the love story that it symbolizes. A young princess was in love with a certain young man, but her father married her off to another prince, who treated her badly. She sent her handmaiden to her lover with news of where she was, and the young man set out to rescue his love. He was almost there when he collapsed of exhaustion. When the princess discovered this, she filled the hollow horns of the gazelles that were sent out to graze each morning with a fortifying paste of honey and almond for the young man to eat. When he did so, he was revived. He rescued the princess, and they were married.
. . . finely ground walnuts, pecans, or any other nut for the filling of this recipe? Experiment!
Ingredients
For pastry:
- 4 c flour
- 1 egg
- 1 stick butter (½ cup), melted
- Pinch salt
- 2 tablespoons orange-blossom water
- 1 cup water
For Filling:
- 1 lb blanched almonds
- 2 c sugar
- ¼ teaspoon cinnamon
- ½ stick butter (¼ cup), melted
- 2 ½ - 3 tablespoons orange-blossom water
For Topping:
- 1tablespoon butter, melted
- Powdered sugar, optional
Procedure
- Pour flour into a bowl, making a well in the center. To the well, add egg, butter, salt, orange-blossom water, and water. Knead thoroughly until the dough is a smooth ball. Divide ball evenly in half, then divide each half again, then divide each quarter. You should have 8 pieces. Divide each of these pieces in half, then again. You should now have 32 pieces.
- In a blender or food processor, pulse almonds, one small batch at a time, to a finely ground texture. Mix ground almonds with sugar, cinnamon, butter, and orange-blossom water. Cut the mixture into two even halves, and follow the procedure described above until you have 32 portions of almond mixture. Note: keep filling wrapped in plastic wrap, or in a bowl with a lid to prevent it from drying out.
- Preheat oven to 350º. With a pastry roller, roll out a pastry ball into a thin rectangle. Roll one of the portions of almond filling into a 2-inch long thick ‘snake,’ and place at one end of the pastry. Roll the pastry around the almond ‘snake’ to cover, pinching the ends shut to seal. Shape with your fingers into a crescent shape, place on a greased baking sheet, and grease lightly with melted butter. Repeat the process with the other portions of dough and almond filling.
- Make a small slit in each horn before baking to allow the steam to escape. Bake for 15 - 20 minutes, until gazelle horns take on a golden color. Let cool on a wire rack; dust with powdered sugar, if desired.
Preparation Time: 50 minutes
Servings: 16
Source: Moroccan Pastries, by Rachida Amhaouche
Submitted to Caravan Cuisine by: Amanda Jones
Gazelle’s Horns are a popular Moroccan pastry that is often served at weddings because of the love story that it symbolizes. A young princess was in love with a certain young man, but her father married her off to another prince, who treated her badly. She sent her handmaiden to her lover with news of where she was, and the young man set out to rescue his love. He was almost there when he collapsed of exhaustion. When the princess discovered this, she filled the hollow horns of the gazelles that were sent out to graze each morning with a fortifying paste of honey and almond for the young man to eat. When he did so, he was revived. He rescued the princess, and they were married.
Last 5 posts in Pastries and Desserts
Tags: almond, Cinnamon, gazelle's horns, Moroccan Cuisine, Moroccan pastry, orange blossom water
This entry was posted to Caravan Cuisine on Thursday, August 4th, 2011 at
8:00 am and is filed under
Pastries and Desserts.
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