Gazelle Horns (Kaab el Ghazal)
كعب الغزال Kaab el GhazalSay it: kahb el ghah-ZAHL
Kaab el ghazal, or gazelle horns, are crescent-shaped Moroccan pastries made from a thin, tender dough wrapped around a scented almond paste. They are a familiar sight on Moroccan sweet tables, especially during Ramadan and Eid, and are often served with mint tea. The filling is rich with ground almonds, sugar, cinnamon, and orange blossom water, while the pastry bakes to a pale golden finish. Their elegant shape and floral, nutty flavor make them a prized homemade treat.
Gazelle Horns (Kaab el Ghazal)
كعب الغزال, Kaab el Ghazal
Pronounced kahb el ghah-ZAHL
- Serves
- 6
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Almond filling
Method
Make the filling. mix the ground almonds, sugar, and cinnamon in a bowl. Add the orange blossom water, melted butter, and egg white, then work together until the mixture holds when pressed. Roll into 24 short logs, about 3 inches (7.5 cm) long, and chill while you make the dough.
Make the dough. whisk the flour and salt in a large bowl. Rub in the softened butter with your fingertips until the mixture looks like fine sand. Add the egg yolk and orange blossom water, then add cold water a spoonful at a time, mixing until a soft, smooth dough forms.
Knead the dough on a lightly floured surface for 3 to 4 minutes, until smooth and elastic. Cover and let rest for 30 minutes so it rolls out easily.
Divide the dough into 24 equal pieces and roll each into a ball. Work with a few pieces at a time, keeping the rest covered. Roll each ball very thin, about 2 mm thick, into a rough oval about 4 inches (10 cm) across.
Place one almond log along one edge of an oval. Roll the dough over the filling, pinch the seam firmly, and gently bend the roll into a crescent. Pinch the ends to taper them, then crimp the curved edge lightly with your fingers. Prick the top in two or three places with a needle.
Arrange the crescents on a baking sheet lined with parchment paper, leaving a little space between them. Repeat with the remaining dough and filling.
Bake at 350°F (175°C) for 18 to 22 minutes, until pale golden and set but not deeply browned. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Regional variants
Some bakers add a little ground mastic or a few drops of rose water to the almond filling. In Algeria, the same crescents are known as cornes de gazelle.
Cook's notes
- Keep the dough covered as you work; it dries out quickly and cracks when rolled.
- Pricking the pastries before baking helps the thin dough stay flat instead of puffing around the filling.
- For the traditional pale color, pull them from the oven as soon as the edges turn light golden.
Serve with
Serve with Moroccan mint tea or strong coffee.
Make ahead and storage
Baked pastries keep in an airtight container at room temperature for up to 1 week; freeze in a single layer for up to 2 months and thaw at room temperature.
