📝 About This Recipe
Originating from the bakeries of Southern France, the Sacristain is a sophisticated, corkscrew-shaped pastry that showcases the sublime marriage of buttery puff pastry and crunchy almonds. These golden wands are traditionally coated in a delicate layer of crème pâtissière or egg wash and rolled in sugar and nuts, resulting in a shatteringly crisp texture with a sweet, nutty finish. Perfect as a refined snack with coffee or a light dessert, they represent the pinnacle of French laminated pastry craftsmanship.
🥗 Ingredients
The Pastry Base
- 500 grams All-butter Puff Pastry (High quality, store-bought or homemade, kept very cold)
- 2 tablespoons All-purpose flour (For dusting the work surface)
The Filling and Coating
- 100 grams Granulated sugar (For the crunch)
- 100 grams Sliced almonds (Finely crushed or slivered)
- 1 large Egg (For the egg wash)
- 1 tablespoon Whole milk (To thin the egg wash)
- 1/2 teaspoon Cinnamon (Optional, for a warm spice note)
- 1 pinch Salt (To balance the sweetness)
The Finishing Touch
- 2 tablespoons Powdered sugar (For dusting after baking)
- 3 tablespoons Apricot glaze (Optional, for a professional shine)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a small bowl, whisk together the egg, milk, and a pinch of salt to create a smooth egg wash. Set aside.
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3
In a shallow dish, combine the granulated sugar, crushed sliced almonds, and cinnamon (if using). Mix well to distribute the nuts evenly.
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4
Lightly flour your work surface. Roll out the cold puff pastry into a large rectangle, approximately 12x16 inches and about 1/8 inch thick.
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5
Brush the entire surface of the pastry rectangle with a thin, even layer of the egg wash.
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6
Sprinkle half of the almond-sugar mixture over the bottom half of the pastry rectangle. Fold the top half over the bottom half to enclose the sugar and nuts, like closing a book.
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7
Use a rolling pin to gently press the layers together, rolling slightly to ensure the filling adheres and the pastry is even.
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8
Brush the top of the folded pastry with more egg wash and sprinkle the remaining almond-sugar mixture over the entire surface.
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9
Using a pizza cutter or a sharp knife, cut the pastry into strips approximately 1 inch wide and 6-8 inches long.
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10
Pick up a strip and twist it from both ends in opposite directions to create a spiral or 'corkscrew' shape. Aim for 3-4 full twists per strip.
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11
Place the twisted strips onto the prepared baking sheets, spacing them at least 2 inches apart as they will expand significantly.
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12
Press the ends of the twists down firmly onto the parchment paper to prevent them from untwisting during the initial stage of baking.
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13
Bake for 15-18 minutes, or until the Sacristains are deeply golden brown and the sugar has slightly caramelized. Rotate the pans halfway through for even coloring.
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14
Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to crisp up completely.
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15
Once cooled, dust lightly with powdered sugar or brush with warmed apricot glaze for a glossy, professional finish.
💡 Chef's Tips
Ensure the puff pastry stays as cold as possible; if it becomes too soft, chill it in the fridge for 10 minutes before twisting. For extra flavor, toast the sliced almonds lightly in a dry pan before crushing and adding to the sugar. Do not underbake! These should be a dark honey-gold color to ensure the interior layers are fully cooked and crisp. If using homemade puff pastry, ensure your 'turns' are clean to get the best possible lamination and rise. Store leftovers in an airtight container at room temperature for up to 2 days; crisp them up in a 350°F oven for 3 minutes if they soften.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Café au Lait for a classic French breakfast experience. Pair with a glass of sweet dessert wine like Sauternes for an elegant after-dinner treat. Serve with a side of vanilla-scented whipped cream or a dollop of apricot preserves. Arrange them in a tall glass or vase for a stunning and edible centerpiece at a brunch buffet. Enjoy as a crunchy accompaniment to a bowl of fresh seasonal berries.