Food Network: Savannah Bow Ties

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Savannah Bow Ties
Recipe courtesy Paula Deen

Ingredients
1/2 a (17 1/4-ounce) package frozen puff pastry (1
sheet)
1/2 cup almond paste
1 egg yolk, white reserved
1/4 cup packed brown sugar
2 teaspoons milk
1 egg white
Sugar, for sprinkling
Chocolate Dipping Sauce, recipe follows

Instructions

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
Prep Time: 5 minutes
Cook Time: 10 minutes

Ease of Preparation: Easy