irais silva

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Gazelle Horns

40 mins
20 mins
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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.
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12 portions
  • 1 kilo almond, ground, for the filling
  • 500 grams sugar, for the filling
  • to taste lemon zest, for the filling
  • 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


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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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