Cornes From Gazelle

Easy recipe for cornes de gazelle, a traditional Moroccan pastry full of almond paste:

Components:

For the dough:

- 2 cups all-motive flour

- half of a cup unsalted butter, melted

- 1/4 cup orange blossom water

- 1/four teaspoon salt

- Water, as wanted

For the almond filling:

- 2 cups almond flour

- 3/4 cup powdered sugar

- 1 tablespoon orange blossom water

- half teaspoon floor cinnamon

- 1/four teaspoon almond extract (optional)

For assembly:

- Powdered sugar, for dusting

Commands:

1. In a massive mixing bowl, combine the all-motive flour, melted butter, orange blossom water, and salt. Blend nicely till the dough comes collectively. If the dough is simply too dry, steadily add small quantities of water until it reaches a pliable consistency. Knead the dough for a couple of minutes until easy.

2. In a separate bowl, prepare the almond filling with the aid of combining the almond flour, powdered sugar, orange blossom water, floor cinnamon, and almond extract (if the usage of). Mix properly till the components are thoroughly combined and shape a barely sticky paste.

Three. Preheat your oven to 350°F (one hundred seventy five°C).

Four. Take a small piece of dough and roll it out into a thin circle on a gently floured floor. Reduce the dough into small triangles or rectangles, every approximately 2 inches huge and three-4 inches long.

Five. Take a small amount of the almond filling and shape it into a log that suits the duration of the dough triangle or rectangle. The vicinity of the almond filling on the wider give up of the dough, then roll it up tightly, beginning from the wider end and operating closer to the slim cease. Press the ends to seal the filling internally.

6. Repeat the technique with the last dough and filling, placing the crammed pastries on a baking sheet coated with parchment paper.

7. Bake the cornes de gazelle inside the preheated oven for about 15-20 mins or till they flip golden brown.

8. As soon as baked, remove the pastries from the oven and allow them to cool for a few minutes. Dust them generously with powdered sugar.

Nine. Serve the cornes de gazelle at room temperature and experience.

Note: Cornes de gazelle may be stored in an airtight box for numerous days. The powdered sugar can also take into the pastry over the years, so you can dirt them again before serving if favored.