Paula Deens Savannah Bow Ties with Recipe

How to make it

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• Let the puff pastry stand at room temperature for 20 minutes, or until easy to roll.
• Preheat the oven to 400 degrees F.
• Line cookie sheets with aluminum foil, parchment paper, or nonstick baking mats.
• Crumble the almond paste into a small mixing bowl.
• Add the egg yolk, brown sugar, and milk. Beat with an electric mixer at medium speed until well combined.
• The filling will be very stiff.
• Unfold the pastry on a lightly floured surface.
• Roll out into a 14-inch square.
• Cut the square in half with a fluted pastry wheel.
• Drop dollops of filling uniformly over one of the rectangles of dough. Spray a piece of waxed paper with vegetable oil cooking spray and use it to press the filling evenly over the dough.
• Spray the waxed paper as often as necessary to prevent the filling from sticking.
• Place the remaining rectangle on top of the filling.
• Using a fluted pastry wheel, cut the dough crosswise into fourteen 1-inch-wide strips, then cut each strip in half to make 28 pieces.
• Twist each piece twice. Place the twists about 2 inches apart on the prepared cookie sheets.
• Brush the twists with lightly beaten egg white.
• Sprinkle with granulated sugar.
• Bake for 12 to 15 minutes, until golden.
• Transfer to wire racks to cool.
• While the cookies are cooling, make the Chocolate Dipping Sauce: In a saucepan, stir together the sugar, cornstarch, and salt.
• Crumble the chocolate bars in one at a time.
• Gradually stir in the cream.
• Cook, stirring, over low heat until the chocolate is melted. In a small bowl, combine 1/2 cup of the hot chocolate sauce with the egg yolk. Add the yolk mixture to the pot and cook, stirring, until the sauce comes to a boil.
• Remove from the heat. Stir in the vanilla and pour into a serving bowl.
• Any remaining sauce can be poured into custard cups, refrigerated, and served as pudding.
• Serve the cookies with Chocolate Dipping Sauce.