Monday, 19 August 2013

Sugary pecan sacristains

It was our six year wedding anniversary yesterday. I can't believe it's been six years.

Sugar for six, or so they say.

To celebrate we made sugary sacristains, having discovered them on holiday. Easy peasy to make. Traditionally made with almonds, we went with pecans. All you need is a sheet of ready made puff pastry - brush one side with a beaten egg, sprinkle over 4 tbsp of golden caster sugar and 100g of chopped pecans. Slice in half along the long edge and place one on top of the other, sugar side up. Slice in half along the short edge, and then slice in long 3cm wide lengths - you should end up with 8 strips. With an end in each hand twirl and twist each length and place on a baking tray (greaseproof paper is a must). Nuts and sugar will go everywhere. Glaze the twirls with egg before popping in the oven (Gas mark 6) until brown and crispy. Once done, take out and leave to cool. Very scrummy and goes particularly well with coffee. It also feels dreadfully naughty to eat sugared pastry. Bit like sugar sandwiches.

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