Kaab el Ghazal
Delicate crescent pastries filled with almond paste and orange blossom water.
- 2 h 30
- Advanced
- About 40 pieces servings
Ingredients
- 500 g blanched almonds
- 250 g sugar
- 2 tbsp butter, melted (filling)
- 3 tbsp orange blossom water (filling)
- A pinch of ground mastic (gum arabic), optional
- 300 g flour
- A pinch of salt
- 2 tbsp butter, melted (dough)
- 1 egg
- 3 tbsp orange blossom water (dough)
- Water, as needed
Preparation
Grind the almonds finely with the sugar. Add the melted butter, orange blossom water and mastic, and knead into a smooth paste. Shape it into small logs of about 8 cm with tapered ends.
For the dough, mix the flour, salt, butter, egg and orange blossom water, adding water little by little. Knead for about 10 minutes until very smooth and elastic, then rest for 30 minutes.
Roll the dough out very thinly. Place an almond log on it, fold the dough over, seal, and cut around it with a fluted cutter. Gently bend each pastry into a crescent.
Prick the pastries with a needle and bake at 180 °C for 12 to 15 minutes. They should stay pale, only lightly golden underneath.
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