Moroccan pastry that can be accompanied with tea. They are small horns filled with a mixture of almond, lemon zest, and a touch of orange blossom. Perfect for satisfying a sweet craving.
100 milliliters orange blossom water, for the filling
2 egg yolks, for the filling
250 grams flour
1 egg white
20 grams unsalted butter
100 milliliters orange blossom water
Preparation
40 mins
20 mins
Medium
For the dough, mix the flour in a large bowl, forming a volcano, with the melted butter, egg white, and orange blossom water.
Stir and knead with your hands until a uniform dough is formed. Let it rest for 15 minutes.
Meanwhile, prepare the filling by mixing the ground almonds with the sugar, lemon zest, orange blossom water, and egg yolks. Knead everything well.
With oiled hands, form small elongated croquettes with the filling dough, and let them rest on an oiled tray.
Roll out small portions of the prepared dough from the beginning, placing an almond filling croquette in the center. Fold the dough over the filling, like a turnover, shaping it into a horn or crescent, trimming the excess dough with a pastry cutter or sharp knife.
Bake the pastries at 170ºC for about 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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