Fancy some oriental sweets? This recipe by Julie Andrieu will help you make it as easy as possible!
If there’s one North African dessert you can’t resist, it’s gazelle horns. These small almond-filled chewy biscuits are available according to taste and desire. Culinary journalist Julie Andrieu tells us her recipe based on orange blossom and cinnamon, which is very easy to prepare. Small croissants will soon no longer hold any secrets for you!
The ingredients for Julie Andrieu’s gazelle horns
To make this recipe Gazelle Horns by Julie AndrieuHere you need several ingredients:
Dough :
- 115g flour
- 45g butter
- 40 g water (3 tablespoons)
- 1 pinch of salt
The joke :
- 70 g ground almonds
- 65g sugar
- 20g butter
- 1 small tsp orange blossom water
- 1 small teaspoon of cinnamon
- 1 teaspoon of water
You will also need powdered sugar to dust your gazelle horns after cooking. As utensils plan bowls, large spoons and a rolling pin.
The Stages of the Gazelle Horns by Julie Andrieu
Allow about 30 minutes prep time and 20 minutes cooking time for this recipe. Here are the steps to follow to get pretty pastries worthy of Julie Andrieu:
- Prepare the dough: In a large bowl, mix flour, softened butter, cold water and a pinch of salt. Mash everything with a spoon and then mix with your fingers until you get a homogeneous paste. Form a ball, film and put in the fridge.
- During this time, Prepare the filling : In a bowl, mix together the ground almonds, softened butter, sugar, orange blossom water, water and cinnamon. Mix well with a spoon until a ball forms.
- Form gazelle horns : Divide the dough into 4 equal pieces. Take a piece and roll it into a smooth ball. Roll out on a lightly floured surface. Lightly flour the bottom of the dough. Cut the resulting disc of dough into 4 triangles. Lay 1 triangle towards you, rounded side up.
- Fill the pasta: Take a teaspoon of filling and form a small sausage out of it. Place it on top of the triangle. Dampen the straight edges of the triangle with water. Roll the dough tightly around the filling, starting at the top of the triangle. Seal the ends by pinching the dough. Repeat the process until there is no more dough. Keep the horns in a cool place while making.
- Bake on baking paper for 20 minutes in a preheated oven at 170 °C.
All you have to do is let cool and then dust with powdered sugar. Your oriental gourmets are ready to eat!