Sacristains

Ingredients for 15 servings:

• 250 g puff pastry
• 1 egg(s)
• 100 g sugar
• 2 packets of vanilla sugar
• 75 g almond flakes
• some flour, for rolling out

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Puff pastry sticks from southern France

Roll out the puff pastry into a square (about 30×30 cm) on a floured baking sheet. Whisk the egg with 1 tbsp of water and brush it over the dough. Make sure none runs over the edges, as otherwise the puff pastry won’t rise. Repeat this process twice. Mix the sugar and vanilla sugar well. Sprinkle the puff pastry with half of the sugar. Then spread half of the flaked almonds evenly over the top and press everything down evenly and carefully with a rolling pin. Turn the dough over and sprinkle with sugar and flaked almonds again, then press down. Cut the dough into approximately 2 cm wide strips using a pizza cutter. Twist the strips 2-3 times and place them on a baking sheet lined with baking paper. Refrigerate for about 1/2 hour. Preheat the oven to 210°C (425°F). Bake the sacristains for about 10 minutes, then reduce the heat to 180°C (350°F) and bake the puff pastry sticks for another 5-7 minutes. Always make sure that the sticks bake evenly, turning the baking tray occasionally if necessary.