19-09-11

Morrocan Gazelle horns

gazelle.jpg

 

Ingredients for 16 pastries
- 440 ml (1 3/4 cups) flour
- 2 tbsp. melted butter
- 2 tbsp. orange flower water
- 2 large egg yolks, beaten
- A pinch of salt
- Icing sugar
Almond paste
- 500 ml (2 cups) finely ground almonds
- 250 ml (1 cup) icing sugar
- 2 tbsp. orange flower water
- 2 tbsp. melted butter
- 2 egg yolks, beaten
- 1/2 tsp. cinnamon
Method
Making the almond paste
  1. Combine all the ingredients for the almond paste in a bowl until smooth and creamy; divide the paste into 16 pieces;
  2. take each piece and roll it between your hands to make a cylinder about 7 cm (2 3/4") long; repeat until you have rolled out all 16 portions.

Making the pastry

  1. Combine the flour and salt;
  2. place the melted butter, orange flower water and one egg yolk in a bowl; add the flour and salt mixture; mix, adding enough cold water to form a soft dough;
  3. knead the dough for about 10 minutes until elastic;
  4. place on a floured work surface and roll out to a very thin rectangle; cut into strips 7.5 (3") wide;
  5. lay a cylinder of almond paste on each strip of pastry, 2 cm (1") from the edge, spacing them 3 cm (1 1/2") apart;
  6. moisten the other side of the pastry strip with a pastry brush; fold the strip in half to enclose the almond paste and press all around the filling to seal;
  7. with a fluted pastry wheel, cut each pastry into a half circle, pushing in the right side to form a crescent;
  8. place on a buttered and floured baking sheet; brush with the remaining egg yolk combined with a few drops of water;
  9. bake in a 180°C oven for 12 to 16 minutes or until lightly golden;
  10. remove from the oven; cool; sprinkle with icing sugar and serve.

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