Les Cornes de Gazelle – Pastry Crescents Filled with Almond Paste
Servings Prep Time
24-26crescents 30-45min.
Cook Time Passive Time
30min. 30min.
Servings Prep Time
24-26crescents 30-45min.
Cook Time Passive Time
30min. 30min.
Ingredients
Pastry
Filling
Instructions
  1. Pastry: mix flour with eggs and oil thoroughly.
  2. Bind with just enough orange juice to hold together into a soft, malleable dough. Wrap in plastic and leave to rest for 30 minutes.
  3. Mix filling ingredients to a soft paste. Divide pastry dough into 4 and roll out as thin as possible.
  4. Cut into 4-inch squares. Take a lump of almond paste and shape into a thin, little sausage – place in the middle of the square, diagonally on the bias about 1/3 inch from the corners.
  5. Fold dough over filling and roll up. Gently curve into a crescent, turning ends away so that corner point is on the outside of the crescent.
  6. Arrange on oiled baking sheet and bake in preheated 375°(190°C) for 30 minutes or until they begin to JUST color. Let cool before removing as they are very soft. Dust with confectioners’ sugar.