Stéphane Reynaud

Sacristains

Sweet Pastry Twists

Preparation info
  • Makes

    30

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

Method

  1. Roll out the pastry, dusting both sides with caster sugar.
  2. Brush with egg yolk and dust again with caster sugar.
  3. Cut into thin strips, then twist them into a coil. Bake for 15 minutes in a 160°C oven.