Sacristains

Yield: 1 servings

Measure Ingredient
Flour; for rolling
1 pounds Puff Pastry; (see below), or
1 pack Frozen puff pastry - (17 1/4 oz); thawed
1 large Egg
1 cup Vanilla Sugar
1 cup Coarsely ground almonds
=== PUFF PASTRY ===
1 pounds All-purpose flour
1 pounds Cold unsalted butter; cut in small pieces
1 teaspoon Salt
1 cup Heavy cream; or
½ cup Heavy cream; mixed with
½ cup Ice water
=== VANILLA SUGAR ===
2 cups Granulated sugar
1 Vanilla bean; seeds scraped

PUFF PASTRY: In the bowl of a food processor or using the flat paddle of an electric mixer, mix ½ cup flour with butter until very smooth. Shape the mixture into a flat square 1-inch thick, wrap well in plastic, and chill for at least 30 minutes. Combine the salt with the remaining flour in a large mixing bowl, and add the cream (or cream and water). Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth, but it should not be sticky. Shape it into a flat square 1½ inches thick, wrap in plastic, and chill, at least 30 minutes. Remove the two doughs from the refrigerator. On a lightly floured board, roll out the two doughs, rolling the flour-and-cream dough into a rectangle twice as long as the butter dough. Place the butter dough in the center, fold up the ends to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic, and chill for at least 30 minutes, so that the dough achieves the same temperature throughout. Remove the dough from the refrigerator, and, on a lightly floured board, roll it out into a large rectangle approximately ½-inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough and chill it for at least 30 minutes. This completes one turn. Repeat this process five more times; classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes rolling out much easier and keeps the layers of butter at an equal thickness. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap and refrigerate until ready to use (up to 2 days), or freeze for future use.

(Makes approximately 2 pounds) VANILLA SUGAR: Combine sugar and vanilla in a small jar. (Continue adding sugar and vanilla as needed.) For a little variation, you can use colored sugar crystals, coarse sugar crystals, or even rock candy broken into little pieces in place of regular sugarcoating.

(Makes 2 cups) SACRISTAINS: Position racks in the lower and upper thirds of oven; heat to 425 degrees. On an even, lightly floured surface, roll out half of the puff pastry to a 12- by 12-inch square, about 1/16-inch thick.

In a small bowl, beat egg with 2 teaspoons cold water. Using a pastry brush, lightly brush egg wash over the entire surface of a puff-pastry square. Sprinkle pastry with ¼ cup each of sugar and almonds. Gently roll over surface with a rolling pin to push sugar and almonds into the dough.

Flip puff-pastry square and repeat process with egg wash, ¼ cup sugar, and ¼ cup ground almonds. With a pizza cutter or sharp knife, cut the puff pastry into eighteen ¾-inch strips. Using both hands, hold strip at both ends and twist two or three times. Place six strips on each of two baking sheets about 1 ½ inches apart. Transfer to oven, and immediately lower the temperature to 375 degrees. Bake for 10 minutes. Rotate baking sheets between oven shelves, and from front to back. Continue baking until golden brown, 3 to 5 minutes. Cool on wire rack. Repeat process with remaining puff pastry. Store in an airtight container for up to 3 days.

Freeze remaining puff pastry for up to 1 month. Makes about 30 cookies.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "30 cookies" Per serving: 6999 Calories (kcal); 314g Total Fat; (40% calories from fat); 93g Protein; 961g Carbohydrate; 676mg Cholesterol; 3468mg Sodium Food Exchanges: 36 ½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 61 ½ Fat; 27 Other Carbohydrates Recipe by: Martha Stewart

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