Savannah Bow TiesFrom minitindel 8 years ago
- 1/2 a (17 1/4-ounce) package frozen puff pastry (1 sheet) shopping list
- 1/2 cup almond paste shopping list
- 1 egg yolk, white reserved shopping list
- 1/4 cup packed brown sugar shopping list
- 2 teaspoons milk shopping list
- 1 egg white shopping list
- sugar, for sprinkling shopping list
- chocolate Dipping Sauce, recipe follows shopping list
How to make it
- 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.
- 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
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The Rating6 people
This does sound great!tuilelaith in Columbia loved it
I have had this and we loved it!bluewaterandsand in GAFFNEY loved it
Way to go GF, you got me hungry LOL You got my 5 for the fabulous post. Have a Blessed Dayhenrie in Savannah loved it
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