Sacristains

Instructions

1. Prepare the filling
   In a small bowl, mix the softened butter with 60g of the granulated sugar, cinnamon, vanilla extract, and a pinch of salt until well combined. Set aside at room temperature.
2. Prepare the pastry
   On a lightly floured surface, roll out the puff pastry sheet into a rectangle about 30x40cm (12x16 inches). Trim the edges to make them straight and even.
3. Apply the filling
   Spread the butter and sugar mixture evenly over half of the pastry sheet, leaving a 1cm border. Sprinkle 45g of the sliced almonds over the butter mixture, pressing them gently into the butter.
4. Fold and prepare
   Fold the uncovered half of the pastry over the half with the filling. Gently press down to seal. Using a rolling pin, lightly roll over the top to ensure the layers stick together.
5. Cut and twist
   Using a sharp knife or a pizza cutter, cut the pastry into strips about 2cm (3/4 inch) wide. Take each strip and twist it several times, then place on a baking sheet lined with parchment paper, leaving space between each twist.
6. Apply egg wash
   Mix the beaten egg with 1 tablespoon of water. Brush each twisted pastry with the egg wash, then sprinkle with the remaining granulated sugar, sliced almonds, and pearl sugar if using.
7. Bake to perfection
   Preheat the oven to 200°C (390°F). Bake the sacristains for 12-15 minutes, until they're golden brown and caramelized. Watch carefully as they can burn quickly due to the sugar content.
8. Cool and serve
   Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The sacristains will crisp up as they cool. Serve at room temperature with coffee or tea.