Savannah Bow Ties Recipes

Steps:

• Let pastry stand at room temperature 20-40 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14" square. Cut square in half with a fluted pastry wheel. Preheat oven to 400°F. FOR FILLING: Crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar and milk. Beat with an electric mixer on med-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" wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2" 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 14-15 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.

Steps:

• Let pastry stand at room temperature for 20 min or until easy to roll. Unfold pastry on a lightly floured surface.
• Roll into a 14" square.
• Cut square in half, use a fluted pastry wheel if you have one.
• Preheat the oven to 400ºF.
• 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 puff pastry half. (Filling will be very stiff. To make spreading easier, drop dollops of filling uniformly over pastry. Spray a piece of waxed paper with non-stick spray. Press almond paste evenly over entire pastry. Spray paper as often as needed to prevent sticking).
• Place remaining pastry half on top of filling.
• Cut dough into 14 - 1" wide strips, then cut the strips in half to make 28 pieces.
• Twist each piece twice, to form like a bow tie.
• Place twists about 2" apart on cookie sheets covered in foil or parchment paper.
• Brush twists with slightly beaten egg white. Sprinkle with sugar - coarse if available.
• Bake for 12-15 minute or until golden brown.
• Transfer to wire racks to cool. Serve with Dipping Sauce.
• DIPPING SAUCE:.
• In a saucepan stir together sugar, cornstarch and salt.
• Crumble candy bars in 1 at a time.
• Gradually stir in cream, and cook 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.

Steps:

• Preheat oven to 400 Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut square in 1/2 inch with fluted pastry wheel. FILLING: Crumble almond paste in bowl. Add egg yolk, brown sugar and milk. Beat until well mixed. Spread filling over 1 pastry half. Almond Filling will be very stiff. Drop dollop uniformly over pastry. Spray wax paper w/non-stick spray. Use sheets to press filling over dough. Place remaining pastry half on top. Using fluted wheel - cut dough crosswise into 14-one inch wide strips. Cut each strip in half. Twist each strip twice. Place cookies 2 inches apart on cookie sheet lined with parchment. Brush twist with slightly beaten egg, sprinkle with sugar. Bake 12-15 minutes until golden. Transfer to wire rack to cool.