Savannah Bow Ties Recipe

How to make it

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• Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14-inch square.
• Cut square in half with a fluted pastry wheel.
• Preheat the oven to 400 degrees F
• .
• For filling:
• crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar, and milk.
• Beat with an electric mixer on medium speed until well mixed. Spread filling over 1 pastry half *.
• Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips.
• Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper.
• Brush twists with slightly beaten egg white. Sprinkle with sugar (coarse sugar if available).
• Bake for 12 to 15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce.
• *Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry.
• Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough.
• Spray waxed paper as often as necessary to prevent filling from sticking.
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• Chocolate Dipping Sauce:
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 6 (1.5-ounce) milk chocolate bars
• 2 cups whipping cream
• 1 egg yolk, beaten
• 1/2 teaspoon vanilla
• In a saucepan stir together sugar, cornstarch and salt. Crumble candy bars in 1 at a time. Gradually stir in cream. Cook and stir over medium heat until chocolate is melted. Temper egg yolk with 1/2 cup of hot sauce. Add back to pot and cook and stir until mixture comes to a boil. Remove from heat. Stir in vanilla and pour into a serving bowl. Any remaining sauce can be poured into custard cups, refrigerated and served as pudding.
• Yield: enough sauce for 28 cookies