Why You’ll Love This Recipe
- Delicate Flavor: The combination of almonds and orange blossom water creates a subtly sweet and aromatic treat.
- Elegant Presentation: Their distinctive crescent shape adds a touch of sophistication to any dessert platter.
- Cultural Experience: Making and enjoying these pastries offers a delightful insight into North African culinary traditions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- Almonds
- White sugar
- Ground cinnamon
- Egg
- Orange blossom water
For the Pastry Dough:
- All-purpose flour
- Unsalted butter, softened
- Salt
- Beaten egg
- Vegetable oil
- Orange blossom water
For Decorating:
- Honey
- Orange blossom water
- Crushed pistachios (optional)
Directions
-
Prepare the Almond Filling:
- Preheat the oven to 300°F (150°C). Spread the almonds on a baking sheet and roast for 20 to 25 minutes until fragrant.
- Allow the almonds to cool slightly, then process them in a food processor until finely ground.
- Add sugar, cinnamon, egg, and orange blossom water to the ground almonds. Pulse until the mixture forms a paste.
- With greased hands, roll small walnut-sized portions of the filling into logs with tapered ends. Set aside.
-
Make the Pastry Dough:
- In a bowl, combine flour, softened butter, and salt. Rub together until the mixture resembles breadcrumbs.
- Add the beaten egg, vegetable oil, and orange blossom water. Knead into a smooth dough, adding water 1 teaspoon at a time if too dry.
- Shape the dough into a ball, wrap in plastic wrap, and let rest for 30 minutes
-
Assemble the Pastries:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Cut the dough into squares large enough to encase the almond logs.
- Place an almond log on each square, fold the dough over, and shape into crescents, pinching the edges to seal.
- Place the pastries on the prepared baking sheet.
-
Bake:
- Bake in the preheated oven for about 20 minutes, until lightly golden.
- Let the pastries cool slightly.
-
Decorate:
- In a small saucepan, heat honey over low-medium heat. Remove from heat and stir in orange blossom water.
- Dip each pastry into the honey mixture and place on a serving plate.
- Sprinkle with crushed pistachios if desired.
Servings and Timing
- Servings: Approximately 50 pastries
- Preparation Time: 1 hour
- Cooking Time: 20 minutes
- Total Time: 1 hour 20 minutes
Variations
- Tcharek Msaker: An Algerian version where the pastries are coated with powdered sugar after baking.
- Tcharek el Ariane: A variation without powdered sugar, often decorated with almonds or pistachios.
- Flavored Fillings: Incorporate ingredients like dates or figs into the almond paste for added sweetness.
Storage/Reheating
- Storage: Store the pastries in an airtight container at room temperature for up to a week.
- Freezing: Unbaked pastries can be frozen for up to a month. Thaw before baking.
FAQs
What does “Cornes de Gazelle” mean?
“Cornes de Gazelle” translates to “Gazelle Horns,” referring to the crescent shape of the pastries.
Are Cornes de Gazelle gluten-free?
Traditional recipes use wheat flour, but gluten-free flour blends can be substituted.
Can I use pre-ground almond flour?
Yes, but freshly ground almonds provide a more authentic texture and flavor.
What is orange blossom water?
A fragrant water distilled from orange blossoms, commonly used in Middle Eastern and North African desserts.
How do I prevent the dough from drying out?
Keep the dough covered with a damp cloth while working to prevent it from drying.
Can I make the dough in advance?
Yes, the dough can be refrigerated overnight. Bring to room temperature before using.
What other nuts can I use for the filling?
While almonds are traditional, pistachios or walnuts can be used as alternatives.
How thin should I roll the dough?
Cornes de Gazelle
Cornes de Gazelle, or Gazelle Horns, are delicate crescent-shaped pastries from North Africa, filled with aromatic almond paste infused with orange blossom water. These traditional Moroccan and Algerian treats are a must-have for special occasions, offering a subtly sweet, nutty flavor wrapped in a crisp, thin dough.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 50 pastries
- Category: Dessert
- Method: Baking
- Cuisine: Algerian
- Diet: Vegetarian
Ingredients
For the Almond Filling:
- 2 cups almonds
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- 1 large egg
- 2 tablespoons orange blossom water
For the Pastry Dough:
- 2 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ teaspoon salt
- 1 large egg, beaten
- 2 tablespoons vegetable oil
- 3 tablespoons orange blossom water
- Water, as needed
For Decorating:
- ½ cup honey
- 1 tablespoon orange blossom water
- Crushed pistachios (optional)
Instructions
Prepare the Almond Filling:
- Toast the Almonds – Preheat the oven to 300°F (150°C). Spread almonds on a baking sheet and roast for 20-25 minutes until fragrant. Let cool slightly.
- Grind the Almonds – Process almonds in a food processor until finely ground.
- Mix the Filling – Add sugar, cinnamon, egg, and orange blossom water. Pulse until a smooth paste forms.
- Shape the Filling – With greased hands, roll small walnut-sized portions into logs with tapered ends. Set aside.
Make the Pastry Dough:
- Mix Dry Ingredients – In a bowl, combine flour, softened butter, and salt. Rub together until the mixture resembles breadcrumbs.
- Add Wet Ingredients – Mix in the beaten egg, vegetable oil, and orange blossom water. Gradually add water (1 teaspoon at a time) until a smooth dough forms.
- Rest the Dough – Shape into a ball, wrap in plastic wrap, and let rest for 30 minutes.
Assemble the Pastries:
- Preheat the Oven – Set to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the Dough – On a lightly floured surface, roll the dough to about ⅛-inch thickness.
- Cut and Fill – Cut the dough into squares large enough to encase the almond logs. Place a log in the center of each square, fold over, and shape into crescents, pinching the edges to seal.
- Bake – Arrange pastries on the baking sheet and bake for 20 minutes, or until lightly golden.
Decorate:
- Make the Honey Glaze – In a small saucepan, warm the honey over low heat. Remove from heat and stir in orange blossom water.
- Coat the Pastries – Dip each pastry in the honey mixture, then place on a serving plate. Sprinkle with crushed pistachios if desired.
Notes
- Variations: Try Tcharek Msaker (coated in powdered sugar) or Tcharek el Ariane (without powdered sugar, decorated with almonds or pistachios).
- Storage: Store in an airtight container at room temperature for up to a week.
- Freezing: Freeze unbaked pastries for up to a month. Thaw before baking.
