Savannah Bow Ties Recipe - Cooking Index
Savannah Bow Ties Recipe - Cooking Index
| 1 | Sheet frozen puff pastry | |
| = (half of a 17 1/4-oz pkg) | ||
| 1/2 cup | 118ml | Almond paste |
| 1 | Egg yolk - white reserved | |
| 1/4 cup | 40g / 1.4oz | Brown sugar - (packed) |
| 2 teaspoons | 10ml | Milk |
| 1 | Egg white | |
| Sugar - for sprinkling | ||
| Chocolate Dipping Sauce | ||
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 tablespoons | 30ml | Cornstarch |
| 1/4 teaspoon | 1.3ml | Salt |
| 6 | Milk chocolate bars - (1.5 oz ea) | |
| 2 cups | 474ml | Whipping cream |
| 1 | Egg yolk - beaten | |
| 1/2 teaspoon | 2.5ml | 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.
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.
* 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.
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.
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.
This recipe yields 28 cookies.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B13) - from the TV FOOD NETWORK
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