4 oz (100 g) puff or flaky pastry
1 egg white, lightly beaten
2 tbsp (25 g) caster sugar (superfine granulated)
7.5 ml (1 1/2 level tsp) ground cinnamon
1/4 cup (25 g) 1 oz blanched almonds, chopped
1 egg white, lightly beaten
2 tbsp (25 g) caster sugar (superfine granulated)
7.5 ml (1 1/2 level tsp) ground cinnamon
1/4 cup (25 g) 1 oz blanched almonds, chopped
method
1. Knead the pastry trimmings together very lightly and roll out to an oblong measuring 10 x 35.5 cm (4 x 14 inches).
2. Brush the egg white over the pastry to within 1 cm (1/2 inch) of the edges.
3. Mix the sugar and cinnamon and sprinkle with the nuts over the pastry. Cut the pastry crossways to give strips 1/2 cm (1 inch) wide and 4 cm (4 inches) long.
4. Sacristains can then be shaped in many ways. The strips can be twisted, shaped into circles or tied into knots.
5. Place them on a baking sheet and bake in the oven at 220°C (425°F) mark 7 for about 10 minutes until golden brown.
2. Brush the egg white over the pastry to within 1 cm (1/2 inch) of the edges.
3. Mix the sugar and cinnamon and sprinkle with the nuts over the pastry. Cut the pastry crossways to give strips 1/2 cm (1 inch) wide and 4 cm (4 inches) long.
4. Sacristains can then be shaped in many ways. The strips can be twisted, shaped into circles or tied into knots.
5. Place them on a baking sheet and bake in the oven at 220°C (425°F) mark 7 for about 10 minutes until golden brown.
serving amount
makes 28
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