I’ve done an awful lot of British food recently, so today we’re going to look somewhere slightly more exotic to banish the winter blues. We had snow flurries last week, and the mornings are still frosty, so this is a bit of an antidote to that – traditional Moroccan pastries called gazelle horns (or kaab el ghzal, which actually means gazelle ankles).
It’s probably pretty evident from the shape of these sweet treats how they get their name!
Gazelle horns are made with an almond paste filling wrapped in thin, crisp pastry. When I say thin, I mean thin. Look at my cross-section picture – can you see the pastry? Exactly! It needs to be wafer thin! Takes some time to make, but well worth it.
There are numerous versions of these things (I imagine that each Moroccan granny would have their own secret version, unless they just buy them in – they can be fiddly to make!), but I have flavoured the filling with lime zest and rose water, while the pastry has orange blossom water and olive oil. It is also possible to add flavours like orange zest, cinnamon or mastic gum, but I was keen to keep to almonds and some aromatic flavours. The orange blossom water in the pastry, in particular, is a nice touch and something that makes these pastries really very different from more usual baked goods.
These pastries look rather spectacular, but they are easy to make. However, as I suspect you’ve already realised, they demand quite some time commitment to make properly, so it’s the sort of thing you should set a good few hours aside to undertake. But fear not! They also keep really rather well, so you can enjoy the fruits of your labours for a long time after spending all afternoon elbow-deep in pastry.
Once I had made these (and eaten quite a few) I served them are a dessert – the gazelle horns were rolled in icing sugar, piled high on a Moroccan vintage metal plate and served with lots of mint tea. A nice and refreshing alternative to a rich dessert! It’s interesting to see your guests proclaim that they can really only manage one, only to make short work of four or five of these fellows.
To make gazelle horns (makes 40):
For the filling:
• 300g ground almonds
• 175g caster sugar
• 1 egg, beaten
• juice and zest of 1 lime
• 1 tablespoon rose water
• almond extract, to taste
For the pastry:
• 250g plain flour
• 1 egg, beaten
• 60ml olive oil
• 2 tablespoons orange blossom water
• cold water
1. Make the filling – put everything into a bowl and mix until you have a smooth and firm (but not wet) paste. If you are using almond extract, add it a drop at a time – it helps to provide a subtle almond flavour, but be careful as it is easy to go too far. (The filling can be made the day before and refrigerated overnight).
2. Make the pastry – throw the flour, egg, oil and orange blossom water in a bowl and knead to a soft, elastic dough. Don’t worry about over-working it, as you need to pastry to be stretchy and capable of being rolled out thinly. Add cold water if too dry, or some flour if too wet. Wrap in cling film and chill for at least half an hour.
3. Preheat the oven to 190°C (375°F) and line a baking sheet with greaseproof paper.
4. Divide the filling into equal pieces (I find it easiest to roll it into a long sausage, then cut into equal slices). Roll each piece into a ball, then shape into a small cigar (fatter in the middle, thinner at the ends – about 4 centimetre/2 inches long).
5. Take portions of the dough (a quarter at a time) and roll it out as thin as you can (really – if you think it’s done, go thinner!). Cut into squares, and then place an almond paste “cigar” diagonally onto the square. Wrap the pastry around the filling, trim the excess then seal the edges. Smooth the seams and roll the ends into points. Bend the pastry shape into the “horn” shape so they look like small croissants. Place seam-side down
6. Bake the pastries for around 15 minutes until just starting to colour – golden at the points, but not dark (this is easier to do in batches). Remove from the oven. If any of the filling has leaked, use a knife to push it back into shape while they are warm. Leave to cool.
7. Roll the cold pastries in icing sugar before serving.
Worth making? I’ll be honest – these were a total faff to make, but it was quite fun to do on a rainy afternoon while listening to a radio play. The results are well worth it though, and last for a while, so overall – recommended!
5 responses to “Gazelle Horns”
Beautiful! For a less fussy (but also less elegant) version, you could dip the shaped filling in a couple of egg whites whisked with the orange blossom water first and then in sesame seeds before baking.
Found your blog recently and went through some of the archives. Love your photos, your unhurried writing, and clear recipes. 🙂
Hi Latha – first of all, thank you for your kind words about my blog. I really appreciate it when people say they like it (as well as blushing a little!).
Second – thanks for that tip. It sounds, frankly, like an awesome suggestion! I’m going to give it a try sometime soon. I love sesame seeds and they do make a beautiful pattern, so I’m hopeful that they might look quite elegant after all.
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Hi there. I’m going to make these for a birthday tea. I’m making them in advance. How would you keep them so they stay crisp and fresh?
Hi Teresa – I’m afraid I don’t know. When I made them, they were all eaten within a day. You could try putting them back in the oven for a few minutes to crispen the outside, but that is just a guess. Good luck!