North African Fragrant Pastries
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 92 mg | (2 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
50
- For the dough
- ½ cup butter (scant)
- 4 ½ cups all-purpose flour
- 3 eggs (separated)
- 2 Tbsps Orange blossom water
- For the filling
- 1 unwaxed Orange (zest, juice of 1/2)
- 3.333 cups Almond flour
- 2 cups powdered sugar
- 1 egg
- 1 tsp cinnamon
Preparation steps
1.
Mix together the melted butter, flour, 2 egg yolks, orange blossom water, a pinch of salt and 60 ml water. Knead to a smooth dough, wrap in cling film and leave to rest.
2.
For the filling, mix together the orange zest, almonds, icing sugar and orange juice and knead in the egg and cinnamon. Shape into a long sausage and cut into 50 equal-sized pieces. Shape each piece into a sausage approx. 4 cm long.
3.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line 2 baking trays with grease-proof paper.
4.
Roll the dough out very thin and cut out 50 ovals, approx 8 cm in length. Place one portion of filling in the middle of each oval. Brush the edges with egg white and fold the dough into crescents. Transfer the horns to the baking trays and brush with the remaining egg yolk. Bake for around 30 minutes.
5.
Dust the cooked gazelle horns with icing sugar. Serve hot or cold.
