Sift the flour. It’ll seem useless to you, and it probably is, but I like it when you do that. Mix the egg yolk with the orange blossom water and about 4 tablespoons of regular water. Soften the butter (you can try telling it about that time when you were a child and your parents wouldn’t let you have the red fire truck). Add all the liquids to the flour, and knead thoroughly. Make it a ball, and let it rest in the fridge for about 30 minutes.

Don’t get lazy. Start with the filling. Mix the full egg with the orange blossom water again. Add in the powders. Make a roll of it all and, well, roll it in confectionary sugar. If it’s taken you half an hour to do that…good for you. You can get the pastry out of the fridge.

Flatten the pastry, make it about 3mm thick. Using a round punch with a diameter of about 12 to 16 cm, cut shapes out of it. Using a regular knife, cut bits out of the roll. If you don’t know what to do next, I’m sure your doctor would like to talk to you.

Put the filling on the circle of pastry, which you then fold to make a half-moon shape. You can seal it with egg white if you want to, or just press the seam well enough.

Put all of the gazelle horn-shaped gazelle horns on a baking tray you’ll have covered with the usual sheet of sulfurised paper. Bake at 200° for 15 minutes, until it starts browning a little bit, but before it’s too brown.

Once they’re baked, dip them in orange blossom water, then in confectionary sugar. That’s not necessary, but it’s prettier and adds to the texture.

It’s ready. You can’t possibly regret your efforts now.


Best served with:

If you have some kind of fruitful tea that's great cold, go for that. Bottled iced tea would do, I suppose. Something tangy anyways.