John Myers
Gazelle Squirrel
The perfect gazelle squirrel recipe with a picture and simple step-by-step instructions.
- 150 g Flour
- 2 El Butter
- 6 tbsp Orange blossom water
- Salt
- 200 g Almonds
- 125 g Powdered sugar
- Sift the flour into a bowl. Melt the butter. Mix half of the butter with a pinch of salt and 4 tablespoons of orange blossom water into the flour and knead until the dough is elastic. If necessary, knead in 4 tbsp water. Wrap in foil and let rest for 30 minutes. For the filling, blanch the almonds in boiling water for 5 minutes, chill and peel them. Chop very finely in the food processor. Mix in the powdered sugar. Knead in the remaining liquid butter and 2 tablespoons of orange blossom water. Use the almond mixture to sprinkle hands with powdered sugar and form 30 balls the size of a plum. Shape each ball into a small roll about 5 cm as thick as a finger and set aside. Preheat the oven to 150 ° (fan oven 140 °). Cover the baking sheet with parchment paper. Roll out the dough very thinly on a lightly floured work surface. Spread the almond rolls on half of the dough with a little space between them. Cover with the other half of the dough. Firmly press the dough around the rolls, cut them out, shape each into a half moon and do not place too close to the baking sheet. Pierce each croissant several times with the fork. Bake in the hot oven (center) for 30 minutes until golden brown. Cool on a wire rack.
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