Filled Horns from Morocco

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Filled Horns from Morocco
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
376
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie376 kcal(18 %)
Protein6.75 g(7 %)
Fat18.86 g(16 %)
Carbohydrates37.7 g(25 %)
Sugar added15.24 g(61 %)
Roughage1.77 g(6 %)
Vitamin A123.17 mg(15,396 %)
Vitamin D0.09 μg(0 %)
Vitamin E4.41 mg(37 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.15 mg(14 %)
Niacin2.06 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate48.7 μg(16 %)
Pantothenic acid0.18 mg(3 %)
Biotin1.41 μg(3 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C0.06 mg(0 %)
Potassium30.8 mg(1 %)
Calcium42.11 mg(4 %)
Magnesium51.92 mg(17 %)
Iron1.88 mg(13 %)
Iodine6.71 μg(3 %)
Zinc0.24 mg(3 %)
Saturated fatty acids7.1 g
Cholesterol62.9 mg
Author of this recipe:

Ingredients

for
70
Ingredients
4 ½ cups
1 cup
soft clarified butter (scant)
3
2 tablespoons
All purpose flour (for the work surface)
1
For the filling
3.333 cups
2 cups
1
4 tablespoons
½ teaspoon
Orange zest (from an unwaxed orange)
½ teaspoon
ground cinnamon
You will also need
powdered sugar (for rolling)
clarified butter (for the tray)
4 tablespoons
1 cup
How healthy are the main ingredients?
eggcinnamon

Preparation steps

1.
Put the flour in a bowl with a pinch of salt and add the clarified butter. Whisk 2 egg yolks with 8 tbsp water and the orange blossom water, add to the mixture and knead to a smooth dough. Wrap the dough in cling film and rest at room temperature for around 30 minutes.
2.
For the filling, put the almonds and icing sugar in a bowl. Whisk the egg with 2 tbsp orange blossom water and add to the bowl with the orange zest and cinnamon. Mix together thoroughly. If the mixture is too dry, add a little more orange blossom water.
3.
Dust the surface with a little icing sugar and shape the almond mixture into a sausage. Cut in half and divide each half into 35 pieces. Shape each piece into a sausage 4-5 cm in length and keep to hand on a plate.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a large baking tray with clarified butter.
5.
Divide the dough into two and wrap one half in cling film until needed. Roll out the other half very thinly on a floured surface. Use a glass with a diameter of roughly 8 cm to cut out circles. Place 1 portion of almond filling in the centre of each circle. Brush the edge of the circle with egg white. Fold into semicircles and press the edges together, then curve the corners to form little horns. Place on the tray. Repeat this process for the rest of the dough.
6.
Whisk the remaining egg yolk with 1 tbsp water and brush over the horns. Bake in batches for 15-20 minutes per batch, then cool briefly on a wire rack. Brush the warm horns with 4 tbsp orange blossom water and sprinkle with icing sugar so that they are thickly coated.