Posts Tagged ‘Makes Approximately’

Gazelle Horns

Wednesday, February 25th, 2009

I like to put these pastries in a basket for Purim as they make ideal Mishloach Manot. They transport well and look delightful all wrapped up. They are in fact a very popular Moroccan pastry especially in the street markets of Marrakech.

Though its shape is reminiscent of a crescent, it actually represents a gazelle horn, hence its name. These pastries are always served at celebrations, particularly at wedding banquets. Filled with almond paste and flavored with orange flower water (can be found at specialty shops) they are a pure delight.

Preparation Time: 30 minutes; Cooking Time: 20 minutes; Makes: Approximately 35

Ingredients:

For pastry

1 ¾ cups all-purpose flour

2 tablespoons melted butter

2 tablespoons orange flower water

2 large egg yolks, beaten

A pinch of salt

1 egg white – lightly beaten – to seal pastry

1 egg yolk – to glaze pastry

For Almond paste

2 cups whole almonds, roasted and roughly chopped

1 cup confectioner’s sugar

2 tablespoons orange flower water

2 tablespoons melted butter

2 egg yolks, beaten

1 teaspoon cinnamon

Garnish: Confectioner’s sugar – for dusting

Method:

Making the almond paste

1) Combine all the ingredients for the almond paste in a food processor and combine until smooth.

Making the pastrycrust

1. Combine the flour and salt.

2. Place all the ingredients into a food processor and combine adding enough cold water (approximately 3 teaspoons) to form soft dough.

3. Remove from the food processor and knead the dough briefly until elastic.

4. Cut the dough into three parts. Then on a floured work surface, roll the dough pieces out into long thin rectangles. Cut into strips 1 inch wide.

5. Gently mould a cylinder shape of almond paste along the length of each strip of pastry.

6. Dampen the other side of the pastry strip with egg white and fold the strip to enclose the almond paste and press all around the filling to seal.

7. Cut the filled cylinder of pastry into 3-inch strips. Curve into crescents resembling horns.

8. Place on a tray lined with baking parchment paper; brush the pastries with a mixture of egg yolk and a ½ teaspoon of water.

9. Bake in a 350°F oven for about 20 minutes or until lightly golden;

10. Remove from the oven and allow to cool.

To serve the stylish way: Sprinkle with confectioner’s sugar and serve.

Store in an airtight container for up to 3 days or freeze.

Denise Phillips

Tags: Garnish Confectioner, Makes Approximately, Method Making, Mishloach Manot, Purim, water, work
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