SACRISTAINS

Sacristains image

Sacristains are twisty, tasty delights -- perfect for entertaining at brunch. This recipe comes from "Bake! Essential Techniques for Perfect Baking," by Nick Malgieri.Also try:Ox Tongues, Butterfly Wings

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes about 48

Number Of Ingredients 7

Ingredients

1/2 batch (12 ounces) Food Processor Quick Puff Pastry
All-purpose flour, for work surface
1 large egg
Pinch of salt
1/3 cup ground almonds
1/3 cup sugar
1/4 teaspoon ground cinnamon

Steps:

Place dough on a lightly floured work surface; lightly flour dough. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin, adding a pinch of flour to dough between strokes, until dough becomes more malleable.
Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into a 12-inch square. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.
In a small bowl, beat together egg and salt; brush over dough. In a medium bowl, mix together almonds, sugar, and cinnamon; sprinkle evenly over half of the dough. Fold dough in half over almond mixture to cover; press to adhere. Transfer to a parchment-paper-lined baking sheet and refrigerate until firm, about 15 minutes.
Preheat oven to 375 degrees with racks set in the upper and lower thirds of the oven. Line baking sheets with parchment paper; set aside.
Roll chilled dough out into a 12-inch square. Using a sharp pizza wheel, cut into 24 1/2-inch-wide strips. Twist strips into corkscrew shapes by holding at each end pressing in opposite directions at the same time. Place on prepared baking sheets, pressing into pan to prevent them from unraveling while baking.
Transfer to oven and bake until deep golden, about 15 minutes, switching pans from top to bottom and vice versa, and rotating from front to back, halfway through baking.
Immediately transfer sacristains to a cutting board. Trim ends and cut in half crosswise, working quickly, as sacristains will become crisp as they cool. Let cool on a wire rack. Sacristains are best eaten the day they are made, but can be stored in an airtight container between sheets of wax paper.