This is my grandma’s recipe for Gazelle Horns, which are eaten during Mimouna. They are marzipan-­filled puff pastry with cinnamon and rose water.

These horn-shaped pastries are widely popular, and are often called the national pastry of Morocco.

Ingredients

Package of frozen puff pastry

Package of marzipan

1/4 cup powdered sugar + 2 tablespoons to sprinkle on top when done

1 teaspoon of cinnamon

1 stick of butter melted

1 egg beaten

1 bottle of rose water

2 tablespoons of sesame seeds (optional)

Directions

Follow the directions on the package to thaw the puff pastry.

Preheat the oven to 400° F.

Grate the marzipan roughly.

Mix with butter, powdered sugar, and cinnamon.

Add 3 tablespoons of rose water

Shape marzipan into bent “horns:” thick on one end and thinner on the other.

Split the puff pastry roll out a little bit with a rolling pin.

Twist pastry around the marzipan horns. Pinch off any excess pastry, and pinch closed all the way around.

Place the pastries on a baking sheet lined with parchment paper. Brush the horns with beaten egg and sprinkle with sesame seeds.

Bake in the middle of the oven for 12 minutes.

Let the pastries cool, lightly brush with some rose water (optional), and sift powdered sugar on top.