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Gazelles Horns (Tcharak)




Source of Recipe


Internet


List of Ingredients




• 2 cups ground blanched almonds
• 1/3 cup caster sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons orange-flower water
• 1 3/4 cups all-purpose flour
• Pinch salt
• 2 tablespoons sunflower oil
• 2/3 to 3/4 cup orange-flower water
• Powdered sugar


Recipe



Combine the almonds, sugar, cinnamon and orange-flower water and knead to a stiff paste; set aside.

Preheat the oven to 350 degrees F. Oil a baking sheet. To make the pastry, sift the flour and salt in a mixing bowl and mix together with the oil. Stir in just enough orange-flower water to bring it together as a soft dough. Knead well until smooth and elastic.

On a lightly floured surface, roll out the dough very thinly and cut into 3 inch wide strips. Roll pieces of filling about the size of a walnut into thin sausage shapes about 3 inches long and with tapering ends. Place lengthways along the edge of the strips of dough, about 1 1/4 inches apart.

Dampen the pastry edges with water and fold the pastry over to cover the filling. Seal the edges. Cut around the humps of filling with the point of a sharp knife and press the cut edges together to seal.

Carefully curve the pastries into horn or crescent shapes and place on the baking sheet. Bake for 20 to 25 minutes until lightly browned. Allow to cool on a wire rack then dust with powdered sugar.

Yield: 16 pastries