Gazelle horns: the best recipe
How long do gazelle horn pastries keep?
Ingredients · Servings 4 people
- 200g flour
- 80g butter
- 100 ml orange blossom
- 250g almond flour
- 70g icing sugar
- 2 pinches of cinnamon
- 1 lemon zest
- 100g icing sugar (for icing)
Method · 20 min
- Preheat the oven to 180°C (350°F). Pour the flour into a bowl, add the melted butter, lemon zest, and orange blossom water, enough to obtain a light (supple) dough. Let it rest for 15 minutes while you prepare the filling.
- Pour the almond flour into a bowl, add the icing sugar, cinnamon, lemon zest, and orange blossom water. Knead everything by hand to obtain a thick paste.
- To ball it up.
- After the resting time: roll out the dough quite thinly. Cut out circles using a glass. Take a small amount of almond filling and shape it into a small crescent. Place a crescent of filling on each circle of dough.
- Fold each circle into a turnover and use your fingers to shape them into croissants. Seal the edges firmly. Remove any excess dough with a pastry wheel.
- Place them on a floured baking sheet or parchment paper and bake for 10 to 15 minutes. The cookies should not brown. As soon as they come out of the oven, roll them in powdered sugar.
Gazelle horn pastries can be stored for 1 to 2 weeks in an airtight container at room temperature. They must be protected from moisture to remain soft.
Can they be frozen before or after cooking?
Yes, it's best to freeze them raw, arranged flat, and then cook them directly without thawing. Freezing after cooking is possible, but the texture will be slightly less soft.
