Recipe Gazelle horn

Discover how to prepare gazelle horns, these delicate, fragrant little cakes that are emblematic of Oriental patisserie. Flavored with subtle hints of orange blossom, almond and cinnamon, enjoy these delicious cakes with a cup of tea.


-200g flour
- 100 ml orange blossom
- 70g icing sugar for the pastry + 100g for the icing
- 80g butter
- 250g almond powder
- 2 pinches cinnamon
- 1 lemon zest

Corne de Gazelle


For the filling, start by placing the almonds in a bowl and mixing with the sugar, nutmeg, cinnamon, honey and softened butter. Gradually add the orange blossom water while continuing to mix to obtain a uniform paste.

- Prepare the dough by placing the flour in another bowl. Add the salt and melted butter and knead the dough by hand for a few minutes until it reaches a smooth consistency.

- Add the egg white to the dough and continue kneading. Add a little water regularly and a few drops of orange blossom.

- Once the dough is sufficiently supple, leave it to rest for 10 minutes.

- Divide the dough into 4 or 5 pieces and roll out with a rolling pin until they become strips 1.5 to 2 mm thick. Cut into strips about 15cm long.

- To shape the gazelle horns, take a tablespoon or so of the filling and shape it into a cigar shape. Place it in the centre of a strip of pastry. Close the pastry strip over the filling and seal the edges with your fingers.

-Trim off any excess pastry (you should get a half-moon shape) and pinch the ends together. Bend the half-moon into a crescent shape and place on a baking tray lined with baking parchment. Leave a space between the gazelle horns, as they will swell slightly during baking.

- Preheat the oven to 230°C (gas mark 7/8) and reduce to 180°C (gas mark 6) just before placing in the oven.

- Bake the gazelle horns for about 15 minutes (adjust the time according to your oven). They should not brown too much!

Use for this recipe

Orange blossom water