Print
Meal 57 - Les Cornes de Gazelle - Pastry Crescents Filled with Almond Paste

Les Cornes de Gazelle - Pastry Crescents Filled with Almond Paste

Cuisine Jewish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 24 crescents

Ingredients

Pastry

  • 3 1/4 Cups Flour
  • 2 Eggs lightly beaten
  • 1/2 Cup Oil
  • 6-8 Tbls. Orange juice as needed

Filling

  • 3 1/4 Cups Ground almonds
  • 1 Cup Sugar
  • 1 Egg lightly beaten
  • 1 Egg yolk
  • 1 Lemon or orange zested
  • 1-2 Drops Vanilla extract
  • Confectioners' sugar

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.
    Meal 57 - Les Cornes de Gazelle - Pastry Crescents Filled with Almond Paste
  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.