Sacristains

IMG_5224IMG_5237IMG_5230This week my childhood friend from France arrived. It has been a long time since I haven’t seen her, but we always stayed in touch. We used to live in the same building when I was younger and lived in Paris, so much laughter and always chatting together. It was great to remember all of that this week, which is why I decided to make Sacristains. It is a French sweet treat from Provence (South of France) made with leftover of Puff Pastry and on sale in any bakery (we used to buy the ones with icing sugar coating after school on our way back home).

They are made with very few ingredients and are crispy and sweet. We are not sure about the origin of the word Sacristain, but it is maybe related to the stick of the pilgrim (if you happen to know, please make sure to comment on the origin!).

Since it is the weekend, it also means Fiesta Friday #106 time, with our fantastic Angie and also huge thanks to our ladies who are co-hosting this week Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower.

Serves: 10/12 Sacristains

Ingredients:

  • 300g of puff pastry (see recipe here)
  • Caster sugar
  • Vanilla sugar
  • Almond powder
  • Sliced almond
  • 2 egg yolks
  • Icing sugar

Procedure:

  1. Preheat the oven to 180C degrees.
  2. Flour a large baking tray and set aside.
  3. Flour a clean surface.
  4. Flatten the puff pastry and make a square of 40/40 centimeters.
  5. In a small bowl whisk the two eggs yolks.
  6. Brush the entire surface of the puff pastry with the egg yolk (keep a little for the rest of the procedure).
  7. Sprinkle with sugar, vanilla sugar, almond powder and sliced almonds all the surface, in this order!
  8. Fold in two the dough and flatten with a rolling pin to press the ingredients.
  9. Brush the top of the surface with the rest of the egg yolk.
  10. Sprinkle again the top with sugar, vanilla sugar, almond powder and some sliced almonds (again in this order).
  11. With a sharp knife, cut 10/12 stripes and twist them (as seen in the picture).
  12. Place the ‘sacristains’ on the baking tray.
  13. Bake for 30 minutes or until they become golden brown and crispy.
  14. Remove from the oven and allow to cool for 15 minutes.
  15. Dust with more icing sugar.

Serve with a hot coffee, tea or an aromatic and spicy hot chocolate!

Bon Appétit!

PS: I didn’t precise the amount of the ingredients, just sprinkle more or less depending on your taste buds. Just enjoy! I like mine with more vanilla sugar and sliced almonds!

57 Comments Add yours

  1. What a delicious recipe Linda

  2. Ahila says:

    Delightful treat! Have a lovely week reminiscing with your childhood friend, Linda! 🙂

    1. Thank you so much, Ahila. Have a wonderful week! 🙂

  3. Jhuls says:

    I guess you enjoyed the time with your childhood friend, Linda. These look really delicious – I just have to work on the pfft pastry. 😛 Happy FF and enjoy the rest of your weekend. 🙂 x

    1. Thank you very much, Jhuls. I wish I could send you a dozen 😀 Your puff pastry is amazing btw…Have a wonderful week ahead! 🙂 xx

  4. Wow they look amazingly good… as if they will just melt in the mouth!!

    1. Thank you so much. I’m glad you like it! 🙂

  5. They look good, Linda, mouthwatering in fact. Got to print the recipe and .. buy some puff pastry (lazy). Have a great weekend with your friend!

    1. Thank you very much, Nicole. Do let me know how it turns out. Have a nice week! 🙂

  6. I can see you enjoyed this lovely treat on the way back from school…. Sometimes I think growing up is so overrated. 😀 hope you had a lovely time.

    1. Thanks a lot, Aruna! 🙂

  7. I could easily eat a couple of these Linda! Hope you have been enjoying your visit with your friend 🙂

    1. Honestly I ate more than a couple, Judi 😀 I really had a great time with my friend. Have a nice week! 🙂

  8. These look very addictive! 🙂

    1. Too much addictive, Ronit 😀 Have a nice week!

  9. Francesca says:

    Oh my gosh, Linda! I’m drooling over them! I wish you to enjoy every second of your friend’s company. True friendship is a rare treasure that needs constant caring and love. Perfect way to celebrate Valentine’s Day.

    1. Thank you so much, Francesca. I agree with you, friendship is so special and we had a wonderful time together. Have a great week! 🙂

  10. Loretta says:

    Absolutely gorgeous Linda. The pictures prove that. I hope you enjoyed your special time with your childhood friend.

    1. Thanks a lot, Loretta. I’m glad you liked it, simple and crunchy. I had a superb week, too short but really nice! 🙂

  11. They look wonderful! Have a great time with your friend, sending lots of love xx

    1. Thanks a lot, Elaine. Have a fab week! 🙂 xxxx

      1. And you, lots of love xxx

  12. These look wonderful, Linda! I’m sure you had a fantastic time with your childhood friend 🙂

    1. Thank you so much, Freda. I really appreciate your kind words! 🙂

  13. Linda this treat looks delicious and even something I can make!

    1. Thank you so much, Julie, I’m so glad you liked it! 🙂

    1. Thank you very much! 🙂

  14. Looks so delightful Linda….

    1. Thanks a lot Chitra. I really appreciate. Have a nice week! 🙂

  15. How wonderful that your friend is visiting with you. This is a simple, delightful and fun to eat recipe. Very delicious. 🙂

    1. Yes, Fae another simple recipe (lazy) 😀 I spent a lovely time with my friend, a very nice week! 🙂

  16. tentimestea says:

    How lovely that you stayed in touch all this time Linda! It sounds as though you two had plenty of delicious memories together. These sacristains look delicious and so crispy and sugary!

    1. Thanks a lot for your nice comment. They are very addictive! I spent a lovely week with my friend, so much good memories. Time flies so quickly when you are in good company. Have a nice day! 🙂

  17. Oh these look really good Linda! So easy to make too. Fabulous that you were able to spend some time with this childhood friend of yours… must have been lovely to reminisce. 🙂

    1. Thank you so much Margot. Yes, a very easy recipe (you can add chocolate chips but I prefer the almond version). I had a lot of fun and a fantastic week! 🙂

  18. These look soo tasty! I really need to make this soon! Happy FF!

    1. Thank you so much, Andrea. Do let me know how it turns out. Thank you for co-hosting this week FF and have a nice day! 🙂

  19. Nancy says:

    Looks positively delicious, Linda! With yet another fabulous option for your from scratch puff pastry I think I’m finally motivated to make the pastry myself. Thank you for the incentive!!

    1. Thanks a lot Nancy for your comment. I know puff pastry can be intimidate and don’t be scared. You will see the difference. I remembered Prudy posted a recipe with a homemade puff pastry and Jhuls too. Have a look! 🙂
      Do let me know how it turns out 😉

  20. Susan says:

    Fabulous!! I wish I had some in my hot little hands right now 🙂

    1. Thank you so much, Susan. Easy and crunchy! 🙂

  21. Ginger says:

    They look just too pretty – I can’t wait to try them! Thank you for bringing them along to FF, it wouldn’t be the same without your amazing ideas!
    Ginger x

    1. Thank you Ginger. I really appreciate your nice comment. I learned so much with your blog, trust me. I’m glad to see you on Instagram too. Thank you for co-hosting this week FF and have a nice day! 🙂 xx

      1. Ginger says:

        Slowly getting my head round all the social media stuff – I’ll give it a try for a bit but I’m not very visual 😦 I’d love a site where you can bite into stuff!

  22. skd says:

    Thank you for sharing the recipe Linda. We have enjoyed them as kids too and I never knew they were called Sacristains. Every bakery had a different name to it. But so nice to relive happy memories. And you make the recipe sound so simple. So this I definitely have to try baking these scrumptious looking childhood sweeties 😉

    1. You’re welcome Ana. You’re right they are very popular and so simple to make. I’m so glad you like them. Have a wonderful weekend! 🙂

  23. Amazing recipe dear Linda

    1. Thank you so much Linda! 🙂

  24. chefceaser says:

    Reblogged this on Chef Ceaser.

    1. Thank you so much Chefceaser! 🙂

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