Moroccan pasta that can be accompanied with tea. They are small horns stuffed with a mixture of almonds, lemon zest and a touch of azhar. Perfect to remove the craving of something sweet.
100 milliliters orange blossom water, for the filling
2 egg yolks, for the filling
250 grams flour
1 egg white
20 grams butter
100 milliliters orange blossom water
Preparation
40 mins
20 mins
Medium
For the pasta, mix the flour in a large bowl, forming a volcano, with melted butter, egg white and orange blossom water.
Remove and knead with your hands until there is a smooth paste. Let stand 15 minutes.
Meanwhile prepare the filling by mixing the ground almonds with the sugar, the lemon zest, the orange blossom water and the egg yolks. Knead everything well.
With the hands greased with oil, form small croquettes with the filling mass, let it rest on a tray greased with oil.
With the rolling pin, spread small portions of the pasta prepared at the beginning, placing an almond stuffing croquette in the center. Fold the dough over the filling, like a dumpling, giving the shape of a horn or crescent, cutting the leftover dough with a knife cutter or sharp knife.
Bake the pasta at 170ºC for 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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