Kaab el Ghazal (Moroccan Gazelle Horn Almond Pastries)
Local name: كعب الغزال
In short: Crescent pastries of thin dough wrapped around a fragrant almond and orange blossom paste, baked pale and rolled in powdered sugar. It takes about 1 h 33 min in total and makes 12 servings.
- Prep
- 1 h 15 min
- Cook
- 18 min
- Resting
- 30 min
- Total
- 1 h 33 min
- Servings
- 12
- Difficulty
- Challenging
- Calories
- 375 kcal
Kaab el ghazal means gazelle horns, named for the curved crescents these pastries are shaped into. A paper-thin dough holds a rich filling of ground almonds, sugar, butter and orange blossom water. They are baked just until set so they stay pale, then dipped in orange blossom water and rolled in powdered sugar. Moroccan pastry shops stack them high, and they are the star of the tea tray at weddings and Eid.
Instructions
- Mix the flour and salt. Add the melted butter, orange blossom water and enough water to make a very soft dough. Knead for 8 minutes until smooth, then cover and rest for 30 minutes.
- For the paste, mix the ground almonds, powdered sugar, cinnamon, soft butter and orange blossom water. Knead until it holds together like marzipan, adding a few drops of water if it is crumbly.
- Divide the paste into 24 pieces and roll each into a finger-shaped log about 7 cm (2 3/4 in) long, tapered at the ends. Heat the oven to 170°C (340°F) and line two trays with parchment.
- Roll out half of the dough on a lightly floured surface as thin as you can, about 1 mm (1/32 in). Lay 12 logs in a row along one half, 4 cm (1 1/2 in) apart.
- Fold the dough over the logs, press around each one to seal, then cut out each pastry with a knife or a fluted cutter, leaving a border of 1 cm (1/2 in). Repeat with the rest of the dough and logs.
- Curve each pastry into a crescent and pinch the ends. Prick the dough lightly with a pin and set the pastries on the trays.
- Bake for 12 to 15 minutes, until the dough is set and only lightly golden at the edges. Cool for 5 minutes.
- Dip each warm pastry in the orange blossom water, roll it in the powdered sugar and set it on a rack to dry.
Tips
- Roll the dough as thin as you can without tearing it. Thick dough hides the filling and makes the pastries heavy.
- The almond paste can be made 2 days ahead and kept covered in the fridge. Bring it to room temperature before rolling.
Questions and answers
Why did my pastries crack in the oven?
The dough may have been sealed unevenly, rolled too thin at the folds, or baked in an oven that was too hot. Seal the edges firmly and bake at 170°C (340°F) so they set gently.
How long do kaab el ghazal keep?
In an airtight tin they keep for up to 10 days. The dough stays crisp for the first few days and softens slightly as the filling releases moisture.
Can I use almond flour for the filling?
Yes. Fine almond flour works well. If you grind your own, use blanched almonds, since skins make the filling speckled and slightly bitter.
How long does it take to make Kaab el Ghazal (Moroccan Gazelle Horn Almond Pastries)?
About 1 h 33 min in total: 1 h 15 min of preparation and 18 min of cooking.
How many calories are in Kaab el Ghazal (Moroccan Gazelle Horn Almond Pastries)?
About 375 kcal per serving, with 8 g of protein, 43 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 43 g |
| Fat | 19 g |
| Fiber | 4 g |
| Sugar | 23 g |
| Sodium | 60 mg |
Estimated values, calculated from the ingredients.
