Gazelle horns
Gazelle horns are a traditional North African pastry made with puff pastry, filled with a blend of dried apricots, pistachios, and aromatic cardamom. These delightful treats are baked until golden and topped with a rich cream drizzle, perfect for festive occasions or special gatherings.
Cook time 60 min
Prep time 25 min
Ingredients:
2 sheets puff pastry1 short spray cooking spray oil
1 egg
1/3 cup brown sugar
1/3 cup heavy whipping cream
1/4 cup honey
1 tsp cardamom
1/3 cup dried apricots
1/3 cup pistachio nuts
Gazelle horns, a traditional North African pastry, capture the essence of exotic flavors with their delicate preparation and delightful blend of ingredients. These pastries, featuring a filling of apricots and pistachios wrapped in puff pastry, are perfect for a special occasion or a unique treat to enjoy with friends and family.
Instructions:
- In a medium bowl, combine the dried apricots, pistachios, brown sugar, honey, and cardamom. Mix well until all ingredients are thoroughly incorporated.
- Unroll the puff pastry sheets on a clean, lightly floured surface.
- Cut each sheet into approximately 6 squares (each about 4x4 inches). You should have around 12 squares in total.
- Place a generous teaspoon of the apricot-pistachio filling at the center of each pastry square.
- Fold each square over to form a triangle, stretching the pastry slightly if needed, and press the edges together to seal.
- Roll each triangle towards the pointed tip to form a crescent shape.
- In a small bowl, beat the egg with a bit of water to make an egg wash.
- Brush the tops of the gazelle horns with the egg wash.
- Place the assembled gazelle horns on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes or until the horns are golden brown and puffed.
- While the horns are baking, in a small saucepan, heat the heavy whipping cream over medium heat until just simmering.
- Remove from heat and set aside.
- Once the gazelle horns are baked to a golden brown, remove them from the oven and let them cool slightly on a wire rack.
- Drizzle or brush each horn with the warmed cream for an extra touch of richness.
- Serve the gazelle horns warm or at room temperature.
By carefully following these steps and tips, you'll create a batch of Gazelle horns that are both beautiful and delicious. Their sweet, nutty flavor and flaky pastry are sure to impress your guests and provide a memorable culinary experience. Enjoy your homemade Gazelle horns with a cup of mint tea or coffee for a truly authentic touch.
Gazelle horns FAQ:
Bake the gazelle horns in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown and puffed.
The gazelle horns are done when they are golden brown on top and puffed up. You can also check the bottom for a light golden color.
Yes, you can store baked gazelle horns at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for about a week or freeze for up to 3 months.
If you need a substitution for pistachios, you can use walnuts or almonds, though they will change the flavor profile slightly.
If your puff pastry is too cold and hard to roll, let it sit at room temperature for a few minutes until it softens slightly. Ensure your surface is lightly floured to prevent sticking.
Cooking Tips:
- Ensure your puff pastry is thawed but still cold when working with it to make it easier to handle and avoid it becoming too sticky.
- To enhance the flavor of the pistachios, lightly toast them in a pan over medium heat before using them in the recipe.
- For a smoother filling, finely chop the dried apricots and pistachios or pulse them in a food processor.
- Use a small cookie cutter to get uniform shapes out of the puff pastry, ensuring even baking.
- Brush the pastries with the egg wash gently to avoid tearing the delicate puff pastry.
Nutrition Facts
6 ServingsCalories 670kcal
Protein 10g
Carbohydrates 70g
Fiber 2.72g
Sugar 27g
Fat 40g
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