Cornes de Gazelles

These traditional pastries feature a thin dough wrapped around a sweet almond filling. Roll the dough very finely, cut it evenly, and seal the edges carefully.

Ingredients

For the dough

• 250 g T55 flour
• 1 pinch salt
• 50 g cold butter
• 50 g milk
• 1 egg
• 10 g sugar

For the almond filling

• 150 g ground almonds
• 150 g sugar
• 2 egg whites
• 1 teaspoon cinnamon
• Orange blossom water

For finishing

• Egg yolk, for sealing
• Orange blossom water
• Icing sugar

Preparation

1. Place the flour, salt, and cold butter in a mixer bowl. Mix for 30 seconds at speed 1.
2. Add the milk, egg, and sugar. Knead for 30 seconds. Remove the dough and refrigerate it for 30 minutes.
3. To prepare the filling, place the ground almonds, sugar, egg whites, cinnamon, and orange blossom water in the mixer bowl. Mix for 30 seconds at speed 2, then use the turbo setting for 5 seconds. Refrigerate the filling.
4. Preheat the oven to 180°C.
5. Roll the dough very thinly and cut out 6 cm circles. Stretch each circle slightly to form an oval.
6. Pipe a small portion of almond filling into the center of each oval. Brush the edge with egg yolk, enclose the filling, and curve the pastry into a horn shape.
7. Arrange the pastries on a lined perforated baking sheet and bake at 180°C for 8 minutes.
8. Immediately after removing them from the oven, brush the pastries with orange blossom water and roll them in icing sugar.