Savannah Bow Ties

Total Time:
30 min
15 min
15 min


  • 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
  • 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
  • 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:
  • 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

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