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MOROCCAN GAZELLE HORNS: they are delicious!
This is a extremely popular Moroccan pastry. Though its shape is reminiscent of a crescent, it actually represents a gazelle horn, hence its mark. These pastries are always served at celebrations, conspicuously at wedding banquet. Filled with almond cement and flavored with red flower water, they are a pure joyfulness.
Ingredients for 16 pastries:
440 ml (1 3/4 cups) flour
2 tbsp. melted butter
2 tbsp. ginger flower water
2 full-size egg yolks, beaten
A pinch of saline
Icing sugar
Almond paste:
500 ml (2 cups) finely ground almonds
250 ml (1 cup) icing sugar
2 tbsp. red flower water
2 tbsp. melt butter
2 egg yolks, beaten
1/2 tsp. cinnamon
Method:
Making the almond fasten:
Combine all the ingredients for the almond smooth mixture in a bowl until smooth and creamy; divide the smooth mixture into 16 pieces; take respectively piece and roll it between your hands to sort a cylinder about 7 cm (2 3/4") long; repeat until you own rolled out all 16 portions.
Making the pastry:
Combine the flour and saline; place the melted butter, ginger flower water and one egg yolk contained by a bowl; add the flour and brackish mixture; mix, adding adequate cold water to form a soft dough; knead the dough for going on for 10 minutes until elastic; place on a floured work surface and roll out to a enormously thin rectangle; cut into strips 7.5 (3") general; lay a cylinder of almond paste on respectively strip of pastry, 2 cm (1") from the edge, spacing them 3 cm (1 1/2") apart; moisten the other side of the pastry strip beside a pastry brush; fold the strip in partially to enclose the almond stick and press all around the innards to seal; beside a fluted pastry wheel, cut respectively pastry into a half circle, pushing within the right side to form a crescent; place on a buttered and floured baking sheet; brush with the remaining egg yolk combined beside a few drops of water; boil in a 180°C (350°F) oven for 12 to 16 minutes or until weakly golden; remove from the oven; cool; sprinkle with icing sugar and serve.
Here ya go: http://www.leschefs.com/countries/africa...
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Answer:
http://www.saveursdumonde.net/?action=re...
MOROCCAN GAZELLE HORNS: they are delicious!
This is a extremely popular Moroccan pastry. Though its shape is reminiscent of a crescent, it actually represents a gazelle horn, hence its mark. These pastries are always served at celebrations, conspicuously at wedding banquet. Filled with almond cement and flavored with red flower water, they are a pure joyfulness.
Ingredients for 16 pastries:
440 ml (1 3/4 cups) flour
2 tbsp. melted butter
2 tbsp. ginger flower water
2 full-size egg yolks, beaten
A pinch of saline
Icing sugar
Almond paste:
500 ml (2 cups) finely ground almonds
250 ml (1 cup) icing sugar
2 tbsp. red flower water
2 tbsp. melt butter
2 egg yolks, beaten
1/2 tsp. cinnamon
Method:
Making the almond fasten:
Combine all the ingredients for the almond smooth mixture in a bowl until smooth and creamy; divide the smooth mixture into 16 pieces; take respectively piece and roll it between your hands to sort a cylinder about 7 cm (2 3/4") long; repeat until you own rolled out all 16 portions.
Making the pastry:
Combine the flour and saline; place the melted butter, ginger flower water and one egg yolk contained by a bowl; add the flour and brackish mixture; mix, adding adequate cold water to form a soft dough; knead the dough for going on for 10 minutes until elastic; place on a floured work surface and roll out to a enormously thin rectangle; cut into strips 7.5 (3") general; lay a cylinder of almond paste on respectively strip of pastry, 2 cm (1") from the edge, spacing them 3 cm (1 1/2") apart; moisten the other side of the pastry strip beside a pastry brush; fold the strip in partially to enclose the almond stick and press all around the innards to seal; beside a fluted pastry wheel, cut respectively pastry into a half circle, pushing within the right side to form a crescent; place on a buttered and floured baking sheet; brush with the remaining egg yolk combined beside a few drops of water; boil in a 180°C (350°F) oven for 12 to 16 minutes or until weakly golden; remove from the oven; cool; sprinkle with icing sugar and serve.
Here ya go: http://www.leschefs.com/countries/africa...
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