The name of these pastries means sacristan or church/sacristy caretaker in French. All my efforts to find out why they have this name have been unsuccessful, but I can attest to the fact that they’re delicious.
Roll the dough according to the instructions to a 30cm square. Paint with the egg wash. Mix the almonds, sugar and cinnamon together and evenly sprinkle on a 15 x 30 rectangle of the dough. Fold the other half of the dough over the sugar and almonds and press to adhere. Refrigerate until firm, about 15 minutes.