SACRISTAN COOKIES RECIPE - (5/5)

SACRISTAN COOKIES Recipe - (5/5) image

Provided by akselden

Number Of Ingredients 9

1/4 cup pistachios
2 T sugar
1 sheet puff pastry, frozen
1 egg yolk
1 T milk
Sundae filling
1 pint hulled strawberries, 1/2 sliced and 1/2 diced
1/2 pint vanilla ice cream
1/4 cup chopped pistachios, for garnish

Steps:

Preheat oven to 350'F and position rack in the center. In a small food processor, grind together the pistachios and 1 1/2 T of sugar; transfer to a plate. Cut a 2" x 6" rectangle from a sheet of puff pastry and place in the freezer until ready to use. Whip together the yolk, milk, and remaining sugar, and brush the mixture on both sides of the pastry rectangle. Cut the pastry into four 2" x 6" strips. Hold the strips on both ends and carefully twist two or three times (make sure pastry is thawed enough to be malleable). Place the twists about 1 1/2" apart on a baking sheet lined with parchment paper. Bake for 10 minutes or until golden brown. When the cookies are done, carefully roll them in the pistachio-sugar mixture to coat; set aside until ready to serve. Assembly Remove the goblets from the refrigerator. Above the layer of gelee, arrange sliced strawberries against the inside of each glass. Spoon the diced strawberries over the gelee, and then add a scoop of ice cream on top. Pipe whipped cream over the ice cream. Sprinkle with chopped pistachios, and serve immediately with the cookies. Serves 4.