Tcharek ( Arabic ุชุดุงุฑุงู ) means crescent and Msaker is the pronunciation of the Algerian Arabic word which means coated with sugar.
Tcharek Msaker are crescent coated with sugar. They are also called โCornes de Gazelleโ in the French language ( English – Gazelleโs horns).
Tcharek Msaker are Algerian traditional cookies that are prepared for special occasions such as religious celebrations and weddings. They are served for tea or coffee.
These cookies are made with the same dough as Arayeche and K3ik3at ( well known cookies in Algeria).
There is a variety of the Algerian crescents or Tcharek such as Tcharek El Aryan, Tcharak Mโaassel and Tcharek Nekkache. I will be posting the recipes as soon as I get a chance.
Note that I had excess almond filling that I have used for another recipe. Please use 1/2 the ingredients for the filling to avoid having left over.
๐ฉ๐ฟ Algerian Sugar Coated Almond Filled Crescent Cookies – Tcharek Msaker
Ingredients
Dough
- 3 cups all purpose flour
- 1 cup unsalted butter, melted
- 2 tbsp powdered sugar
- 1/2 tsp salt
- 1/4 cup orange blossom water
- 1 tsp vanilla powder
- Water as needed
Filling
- 3 cups almond flour
- 1 cup granulated sugar
- 1 tsp vanilla powder
- 1 tbsp unsalted butter, melted
- 5 to 6 tbsp orange blossom water
- 1/2 tsp cinnamon powder (optional)
Syrup
- 2 cups water
- 1 cup granulated sugar
- 1 tbsp orange blossom water
Garnish
- Powdered sugar
Instructions
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Sift the flour, vanilla, salt and powdered sugar.
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Add butter and mix with your hands until the butter is well incorporated.
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Add orange blossom water and mix it well.
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Add water, one tablespoon at the time until the dough gets together and is soft. Make sure to not knead the dough.
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Cover the dough with plastic wrap and let rest for at least 20 minnutes on the counter.
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Prepare the filling by mixing the almond flour, sugar, vanilla powder, cinnamon and butter.
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Add orange blossom water, one tablespoon at the time until obtain a well gathered paste.
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Form small balls, the size of walnuts and cover with plastic wrap.
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Get back to the dough and form small balls, the size of small tangerines.
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Cover the balls of dough with plastic wrap.
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Take one ball of dough at the time and roll it into a small log with your hand.
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Use a rolling pin and roll out the log into a rectangle ( not perfect though).
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Roll a ball of filling paste into a thin log.
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Place it in one edge of the rectangle of dough.
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Roll the dough over the filling to make a log.
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Using your 2 hands, roll the log from the sides to make them thinner than the center.
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Form a crescent shape cookie dough.
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Continue forming the crescent shape cookies or Tcharek until you deplete all the dough.
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Prick the crescents or Tcharek with a toothpick in the bottom.
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Place in a baking sheet and bake in a 350ยฐF preheated oven for about 15 to 20 minutes or until slightly golden from the bottom.
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Let cool completely.
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Prepare the syrup by putting water and sugar in a saucepan over medium heat. Bring to a boil and let simmer for 15 minutes. Add the orange blossom water in the last 2 minutes. Let cool.
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Dip the Tcharek in the syrup and let the excess syrup drain.
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Place the Tcharak in a bowl of powdered sugar. Make sure it is well coated and smooth out the surface with hands.
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Sift powdered sugar on top to make the Tcharak or crescent cookies look nicer.
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Enjoy.
Recipe Notes
- You can replace the syrup with just orange blossom water mixed with powdered sugar ( for each cup of orange blossom water, mix 2 tablespoons of powdered sugar).
- I use US cups for measurements in this recipe.
- The total time in this recipe didnโt include the resting time of the dough.
- I had excess almond filling that I have used for another recipe. Please use 1/2 the ingredients for the filling to avoid having left over.