Moroccan Almond Crescent Pastries

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These crescent-shaped Moroccan pastries feature a delicate, buttery dough wrapped around a fragrant almond filling scented with orange blossom water and cinnamon. Baked until lightly golden, they are a beloved treat served with mint tea throughout North Africa, especially during Ramadan and weddings.

Nutrition Facts

Per serving (estimated)

• 185 kcalCalories
• 10 gFat
• 3.5 gSaturated Fat
• 20 gCarbs
• 1.5 gFiber
• 9 gSugar
• 3.5 gProtein
• 40 mgSodium
• 85 mgPotassium
• 30 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 2 tablespoons orange blossom water
• 1/4 teaspoon salt
• 1/3 cup cold water, plus more if needed

For the almond filling

• 2 cups finely ground almonds
• 1/2 cup granulated sugar
• 2 tablespoons orange blossom water
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, softened

For finishing

• 1 large egg, beaten with 1 tablespoon water
• 2 tablespoons powdered sugar, for dusting

Directions

1. Make the dough: pulse flour, salt, and cold butter in a food processor until crumbly. Add orange blossom water and cold water a tablespoon at a time until a soft dough forms. Wrap in plastic and rest for 30 minutes.
2. Make the filling: stir together ground almonds, sugar, cinnamon, softened butter, and orange blossom water until a smooth, pliable paste forms. Roll into a thin log and slice into 20 equal pieces.
3. Shape the crescents: roll each filling piece into a small cylinder about 2 inches long. On a lightly floured surface, roll out the rested dough to about 1/8-inch thickness and cut into 2-inch rounds using a cookie cutter or glass.
4. Fill and seal: place a filling cylinder on each dough round, fold the dough over to enclose the filling completely, and roll gently between your palms to form a smooth crescent shape with tapered ends.
5. Arrange the crescents on parchment-lined baking sheets, curve them slightly, and brush lightly with the egg wash.
6. Bake in a preheated 350°F (175°C) oven for 18 to 20 minutes, until the pastries are pale gold on top and lightly browned on the bottom.
7. Cool on the pan for 5 minutes, then transfer to a wire rack and dust generously with powdered sugar before serving.

Cook’s Notes

• Keep the butter very cold for the flakiest, most tender dough; warm butter will make the crescents tough.
• If the filling feels dry, add another teaspoon of orange blossom water; if too wet, chill it for 15 minutes before shaping.
• For a glossy bakery-style finish, brush with egg yolk only instead of whole egg.
• Store in an airtight container for up to 1 week; the orange blossom flavor deepens after a day.
• Traditional versions sometimes add a pinch of mastic or a few drops of rose water to the filling for extra floral aroma.

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