Cornesde Gazelle
Ingredients:
- 20 gr Yudum Sunflower Oil
- 10 gr Vala Chef (melted)
- 250 gr flour
- 8 gr salt
- 150 gr lukewarm water
Stuffing:
- 10 gr Yudum Sunflower Oil
- 20 gr Vala Chef
- 250 gr powdered almonds
- 100 gr granulated sugar
- Zest of 1 orange
- 20 gr powdered sugar to decorate
For the dough:
Put all ingredients in the mixer and knead the dough so that it does not stick to the hand. Divide the dough into 4 equal parts and roll them. Apply Yudum Sunflower oil on the dough and leave it to rest. While the dough is resting, start making the stuffing.
For the stuffing:
Put all ingredients in the mixer and begin kneading. Keep the stuffing at +4°C for 15 minutes to achieve consistency. Break off walnut-sized pieces from the stuffing and shape it into a half-moon shape with the bottom of a tumbler. Arrange it on the tray and let it rest in the fridge for another 15 minutes.
Getting it all together:
After resting for an hour, spread the rolls of dough on the work surface by sprinkling some flour and roll it out in the thickness of phyllo with the help of a rolling pin. After putting the chilled stuffing on the dough in the shape of a half-moon, fold it and trim the excess parts and thoroughly straighten the edges. Make it look like a half moon. With the help of a toothpick, make small holes on the dough. Put it on the baking tray and bake for 20 minutes in the oven preheated to 160°C. After cooling, sprinkle powdered sugar on top and serve. Bon appetite.