Print

Cornes de Gazelle

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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:

  1. 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.
  2. Grind the Almonds – Process almonds in a food processor until finely ground.
  3. Mix the Filling – Add sugar, cinnamon, egg, and orange blossom water. Pulse until a smooth paste forms.
  4. Shape the Filling – With greased hands, roll small walnut-sized portions into logs with tapered ends. Set aside.

Make the Pastry Dough:

  1. Mix Dry Ingredients – In a bowl, combine flour, softened butter, and salt. Rub together until the mixture resembles breadcrumbs.
  2. 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.
  3. Rest the Dough – Shape into a ball, wrap in plastic wrap, and let rest for 30 minutes.

Assemble the Pastries:

  1. Preheat the Oven – Set to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Roll the Dough – On a lightly floured surface, roll the dough to about ⅛-inch thickness.
  3. 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.
  4. Bake – Arrange pastries on the baking sheet and bake for 20 minutes, or until lightly golden.

Decorate:

  1. Make the Honey Glaze – In a small saucepan, warm the honey over low heat. Remove from heat and stir in orange blossom water.
  2. 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.

Find it online: https://avarecipe.com/cornes-de-gazelle/