Here’s How Julie Andreu Makes Homemade Deer Antlers (And It’s Easier Than You Think!)

If there’s one North African dessert you just can’t resist, it’s deer antlers. Made with almond filling, these small chewy pastries are available according to tastes and desires. Culinary journalist Julie Andrieu shares with us her recipe, based on orange blossom and cinnamon, that’s super easy to make. The little croissant won’t hold any more secrets for you soon!

Ingredients for Jolly Andrew’s Deer Antlers

to make this recipe Deer Antlers – Julie Andrewyou need several components here:

Paste :

• 115 grams of flour
• 45 grams of butter
• 40 g water (3 tablespoons)
• pinch of salt

Filling:

• 70 grams of crushed almonds
• 65 grams of sugar
• 20 grams of butter
• 1 teaspoon blossom water
• 1 teaspoon cinnamon
• 1 teaspoon of water

You will also need powdered sugar to sprinkle the venison antlers once they are cooked. For utensils, planing bowls, tablespoons and rolling pins.

Stages of Julie Andrew’s deer antlers

For this recipe, I calculate about 30 minutes of prep and 20 minutes of cooking. Here are the steps to follow to get a beautiful pastry worthy of Julie Andrieu:

• Prepare the dough: In a large bowl, combine the flour, softened butter, cold water, and a pinch of salt. Crush everything with a spoon and then mix it with your fingers until you get a homogeneous paste. Form a ball, depict it and put it in the refrigerator.
• during this time, Prepare the filling In a bowl, mix the ground almonds with the softened butter, sugar, orange blossom water, and cinnamon. Mix well with a spoon until you get a ball.
• Deer antlers shape Divide the dough into 4 equal pieces. Take a piece and roll it into a soft ball. Roll it out on a lightly floured surface. Flour the dough on the bottom side. Cut the dough disk into 4 triangles. Lay one triangle facing you, with the rounded side facing up.
• Fill the pasta: Take a teaspoon of the filling and shape it into a small sausage. Place it at the top of the triangle. Moisten the straight edges of the triangle with water. Wrap the dough tightly around the filling, starting at the top of the triangle. Close the edges by pinching the dough. Repeat the process until the dough is gone. Put the pods in a cool place as they are made.
• Bake on a baking sheet for 20 minutes in a preheated oven at 170°C, well ventilated heat.

All you have to do is let it cool down and then sprinkle it with powdered sugar. Your oriental gourmets are ready to devour!