Best Cornes De Gazelles Recipes

KAAB EL GHZAL

Steps:

• For the pastry, mix the flour with the eggs and the oil very thoroughly. Then bind with just enough orange juice to hold it together in a soft malleable dough. Wrap in plastic and leave to rest for 1/2 hour.
• Mix the filling ingredients to a soft paste.
• Divide the pastry dough into 4 for easier handling, then roll out into sheets as thinly as possible (about 1/8 inch) on a floured surface, with a floured rolling pin. Cut into 4-inch squares. Take a walnut-sized lump of almond paste and shape into a sausage about 4 1/2 inches long, fatter in the middle and tapering off towards the ends. Place it in the middle of a square, diagonally, on the bias, about 1/3 inch from the corners. Fold the dough over the filling (a wide-bladed knife helps to lift the dough) and roll up, then very gently curve into a crescent, turning the ends away from the point in the middle. Repeat with all the pastry squares and the rest of the paste.
• Arrange on oiled baking sheets and bake in a preheated 375°F oven for 30 minutes. The crescents should not turn brown, but only just begin to color. They will be soft. Do not try to move them until they are cool and firm.
• Dip in confectioners' sugar so that they are entirely covered.
• Some people cut the pastry into rounds, place a line of filling in the middle, and fold the pastry over the filling to make a half-moon shape. They pinch the edges together, trim some of the excess rounded edge, and curve the pastries slightly into a crescent.

MOROCCAN GAZELLE HORNS (KAB EL GHZAL) (CORNES DE GAZELLE)

Steps:

• In a large chilled bowl, combine the butter, sunflower oil, flour, and salt.
• Using your fingertips, rub the flour and butter together until they look like flakes of coarse meal (Do NOT over mix).
• Pour 6 tablespoons ice water all at once into the mixture; toss together lightly.
• Gather the dough into a ball.
• If the dough crumbles, add ice water a few drops at a time until everything sticks together and forms a soft dough (up to 2 tablespoons).
• Divide the dough in half, dust each half with a little flour, and wrap in waxed paper.
• Refrigerate for at least 1 hour.
• Pre-heat the oven to 350°F (180°C, gas mark 4).
• Spread the almonds out in a shallow baking pan and toast them in the middle of the oven until they are lightly browned, turning them occasionally (8-10 minutes).
• Pulverize the almonds in a blender, nut grinder, or using a mortar and pestle.
• Then, using the back of a spoon, rub ground almonds through a fine sieve into a deep bowl.
• Add the sugar, cinnamon, and 1 tablespoon orange blossom water and knead with your hands into a stiff paste.
• Add the almond paste, butter, and egg, and beat vigorously with a spoon until mixture is smooth.
• Raise the oven temp to 400°F.
• On a lightly floured surface, pat half of the dough into a rough rectangle about 1-inch thick.
• Dust a little flour over and under the rectangle, and roll it out from the center to within an inch or so of the far edge of the pastry.
• Lift the dough and rotate it 90°; roll again from the center to within an inch or so of the far edge.
• Repeat - lifting, turning, rolling - until the rectangle is a little less than 1/8-inch thick (If the dough sticks at any point during the rolling, lift it gently with a metal spatula and sprinkle a little flour under it).
• Using a ruler and a pastry wheel or a sharp knife, cut the dough into 3-inch squares.
• For each cookie, roll 1 teaspoon almond filling between your palms to form a cylinder about 2-inches long and 1/2-inch in diameter.
• Place a square of dough so that it's oriented as a diamond, and place the cylinder horizontally across it 1/2-inch down from the top point.
• Lift the top point up and fold it over so that it covers the filling.
• Then, starting with the folded edge, roll the dough up tightly jelly-roll fashion.
• Pinch the ends firmly closed, and gently shape the roll into a crescent.
• Arrange the crescents about 1-inch apart on an ungreased baking sheet, and bake in the middle of the oven until golden brown (20 minutes).
• Transfer to wire racks and sprinkle them evenly with 1 tablespoon orange blossom water.
• One at a time, dip the pastries in the powdered sugar to coat them lightly, and return them to the racks to cool.
• While the first batch is baking, roll out and cut the remaining half of the dough, and repeat the process for filling and shaping.
• While the first batch is cooling, bake the second batch until golden brown (20 minutes).
• Transfer to wire racks and sprinkle them evenly with the remaining tablespoon orange blossom water.
• Roll in powdered sugar, and let cool to room temperature before serving.

CORNES DE GAZELLES

Steps:

• For the filling: In a food processor, pulse together almonds and confectioners' sugar until powdery. Add remaining filling ingredients and continue to pulse until mixture forms a stiff paste. Mold paste into a ball, wrap well and refrigerate for at least 1 hour (and up to two days).
• For the pastry: Using an electric mixer, mix flour, 2 tablespoons melted butter, egg yolk, orange blossom water and 2 tablespoons cold water until combined. With mixer running, add 2 to 4 tablespoons more water, as needed, until dough just comes together. Continue to beat until dough becomes smooth and elastic, about 2 minutes. Cover bowl with a damp towel or plastic wrap and leave at room temperature for at least 15 minutes and up to 2 hours.
• When ready to bake, preheat oven to 325 degrees. Grease 2 baking sheets. Place orange blossom water in a small, shallow bowl. Place confectioners' sugar in another shallow bowl.
• Divide dough in half and cover one half with damp cloth. Transfer other half to a lightly floured surface and roll it to 1/8-inch thick. Cut dough into 3-inch rounds with a cookie cutter.
• Using your hands, roll two teaspoons of filling into a ball and place in center of round. Repeat, filling all dough circles. Using a pastry brush, lightly brush border of each with water. Fold bottom of dough over filling, forming a half-circle, and press edges to seal. With tip of a sharp knife, make three small diagonal slits on top of each pastry. Bend pastries into a crescent shape and transfer them to baking sheets, about 1 1/2 inches apart. Roll out remaining dough, and repeat. Transfer pastries to oven and bake until pale golden, 20 to 25 minutes. Let cool for a few minutes.
• Working quickly, dip each hot pastry one at a time first in orange blossom water, then in confectioners' sugar, completely covering pastry with sugar. Transfer to a wire rack to cool. Dust pastries with additional confectioners' sugar, and serve.