Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Moroccan Gazelle Horns (Kab El Ghzal) (Cornes De Gazelle) Recipe
    Lost? Site Map

    Moroccan Gazelle Horns (Kab El Ghzal) (Cornes De Gazelle)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs 20 mins

    1 hrs 40 mins

    littleturtle's Note:

    Popular Moroccan pastry. They are stuffed with almond paste and curved into horn-shaped crescents.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    pastry

    • 14 ounces unsalted butter, chilled & cut into 1/4-inch bits (3 1/2 sticks)
    • 1/4 cup sunflower oil
    • 3 cups flour
    • 1/2 teaspoon salt
    • 6 -8 tablespoons ice water

    almond paste filling

    Directions:

    1. 1
      In a large chilled bowl, combine the butter, sunflower oil, flour, and salt.
    2. 2
      Using your fingertips, rub the flour and butter together until they look like flakes of coarse meal (Do NOT over mix).
    3. 3
      Pour 6 tablespoons ice water all at once into the mixture; toss together lightly.
    4. 4
      Gather the dough into a ball.
    5. 5
      If the dough crumbles, add ice water a few drops at a time until everything sticks together and forms a soft dough (up to 2 tablespoons).
    6. 6
      Divide the dough in half, dust each half with a little flour, and wrap in waxed paper.
    7. 7
      Refrigerate for at least 1 hour.
    8. 8
      Pre-heat the oven to 350°F (180°C, gas mark 4).
    9. 9
      Spread the almonds out in a shallow baking pan and toast them in the middle of the oven until they are lightly browned, turning them occasionally (8-10 minutes).
    10. 10
      Pulverize the almonds in a blender, nut grinder, or using a mortar and pestle.
    11. 11
      Then, using the back of a spoon, rub ground almonds through a fine sieve into a deep bowl.
    12. 12
      Add the sugar, cinnamon, and 1 tablespoon orange blossom water and knead with your hands into a stiff paste.
    13. 13
      Add the almond paste, butter, and egg, and beat vigorously with a spoon until mixture is smooth.
    14. 14
      Raise the oven temp to 400°F.
    15. 15
      On a lightly floured surface, pat half of the dough into a rough rectangle about 1-inch thick.
    16. 16
      Dust a little flour over and under the rectangle, and roll it out from the center to within an inch or so of the far edge of the pastry.
    17. 17
      Lift the dough and rotate it 90°; roll again from the center to within an inch or so of the far edge.
    18. 18
      Repeat - lifting, turning, rolling - until the rectangle is a little less than 1/8-inch thick (If the dough sticks at any point during the rolling, lift it gently with a metal spatula and sprinkle a little flour under it).
    19. 19
      Using a ruler and a pastry wheel or a sharp knife, cut the dough into 3-inch squares.
    20. 20
      For each cookie, roll 1 teaspoon almond filling between your palms to form a cylinder about 2-inches long and 1/2-inch in diameter.
    21. 21
      Place a square of dough so that it's oriented as a diamond, and place the cylinder horizontally across it 1/2-inch down from the top point.
    22. 22
      Lift the top point up and fold it over so that it covers the filling.
    23. 23
      Then, starting with the folded edge, roll the dough up tightly jelly-roll fashion.
    24. 24
      Pinch the ends firmly closed, and gently shape the roll into a crescent.
    25. 25
      Arrange the crescents about 1-inch apart on an ungreased baking sheet, and bake in the middle of the oven until golden brown (20 minutes).
    26. 26
      Transfer to wire racks and sprinkle them evenly with 1 tablespoon orange blossom water.
    27. 27
      One at a time, dip the pastries in the powdered sugar to coat them lightly, and return them to the racks to cool.
    28. 28
      While the first batch is baking, roll out and cut the remaining half of the dough, and repeat the process for filling and shaping.
    29. 29
      While the first batch is cooling, bake the second batch until golden brown (20 minutes).
    30. 30
      Transfer to wire racks and sprinkle them evenly with the remaining tablespoon orange blossom water.
    31. 31
      Roll in powdered sugar, and let cool to room temperature before serving.

    Ratings & Reviews:

    • on February 21, 2010

      55

      These wonderful pastries taste devine! My mother-in-law always brings them from Morocco when she comes to visit!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Moroccan Gazelle Horns (Kab El Ghzal) (Cornes De Gazelle)

    Serving Size: 1 (35 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 174.5
     
    Calories from Fat 120
    68%
    Total Fat 13.3 g
    20%
    Saturated Fat 6.2 g
    31%
    Cholesterol 29.6 mg
    9%
    Sodium 33.3 mg
    1%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 4.0 g
    16%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    orange blossom water

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites