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Baby gazelle's horns (a Maroque recipe)

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These very sweet Moroccan pastries are called Kabb el Ghzal and are excellent with a glass of sweet mint tea. The biscuit shell pastry encases a rich, soft, sweet marzipan filling.

Ingredients

For the pastry:
300g plain flour
20g butter, melted
1 egg yolk
2 tbsp orange flower water

For the almond filling:
150g ground almonds
45g icing sugar + extra to serve
1 1/2 tsp orange flower water
1/2 egg white beaten20g butter
1/4 tsp ground cinnamon
1/4 tsp almond extract

Method

1. To make the pastry, put the flour in a large bowl, add the melted butter, egg yolk, orange flower water and 30ml of cold water, mix to form a rough pastry.

2. Turn out onto a work surface and knead until smooth: this can take a little while and effort. Divide in two and wrap each half in cling film and rest for 20 minutes.

3. To make the almond filling, mix all the ingredients to form a stiff paste. Shape into balls of about a teaspoon each, roll these to form torpedo shapes about 4cm long. Place on a baking sheet and set aside. Preheat the oven to 180C, gas mark 4.

4. Roll one ball of the dough out and trim it to form a rectangle 25cm x 35cm. Lay 3 almond shapes along the bottom edge of the pastry about 3cm from the bottom edge and about a 3cm gap between each. Lightly brush the pastry edge and between the filling with water. Turn the bottom edge of the pastry over the filling and press down firmly to seal.

5. Cut around the filling with a flutted pastry wheel to form a half moon shape. Place on a greased baking tray and gently bend upwards on the filling side to form a crescent.

6. Trim the remaining pastry sheet to give a straight edge and repeat the process, until the sheet is used. This should give you 12 pastries: repeating with the second sheet should give you 24 pastries in total.

7. Bake for about 20 minutes or until lightly coloured. Transfer to a wire rack and dust with icing sugar while still hot.

Serves 4

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