This week my childhood friend from France arrived. It has been a long time since I haven’t seen her, but we always stayed in touch. We used to live in the same building when I was younger and lived in Paris, so much laughter and always chatting together. It was great to remember all of that this week, which is why I decided to make Sacristains. It is a French sweet treat from Provence (South of France) made with leftover of Puff Pastry and on sale in any bakery (we used to buy the ones with icing sugar coating after school on our way back home).
They are made with very few ingredients, and are crispy and sweet. We are not sure about the origin of the word Sacristain, but it is maybe related to the stick of the pilgrim (if you happen to know, please make sure to comment with the origin!).
Since it is the weekend, it also means Fiesta Friday #106 time, with our fantastic Angie and also a huge thanks to our ladies who are co-hosting this week Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower.
Serves: 10/12 Sacristains
- 300g of puff pastry (see recipe here)
- Caster sugar
- Vanilla sugar
- Almond powder
- Sliced almond
- 2 egg yolks
- Icing sugar
- Preheat the oven to 180C degrees.
- Flour a large baking tray and set aside.
- Flour a clean surface.
- Flatten the puff pastry and make a square of 40/40 centimeters.
- In a small bowl whisk the two eggs yolks.
- Brush the entire surface of the puff pastry with the egg yolk (keep a little for the rest of the procedure).
- Sprinkle with sugar, vanilla sugar, almond powder and sliced almonds all the surface, in this order!
- Fold in two the dough and flatten with a rolling pan to press the ingredients.
- Brush the top of the surface with the rest of the egg yolk.
- Sprinkle again the top with sugar, vanilla sugar, almond powder and some sliced almonds (again in this order).
- With a sharp knife, cut 10/12 stripes and twist them (as seen in the picture).
- Place the ‘sacristains’ on the baking tray.
- Bake for 30 minutes or until they become golden brown and crispy.
- Remove from the oven and allow to cool for 15 minutes.
- Dust with more icing sugar.
Serve with a hot coffee, tea or an aromatic and spicy hot chocolate!
PS: I didn’t precise the amount of the ingredients, just sprinkle more or less depending on your taste buds. Just enjoy! I like mine with more vanilla sugar and sliced almonds!