Savannah Bow Ties

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Servings: 28 cookies
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Easy

Ingredients Add to grocery list

2 teaspoon milk
1/4 cup packed brown sugar
1   egg yolk, (reserve white)
1/2 cup almond paste
1/2   of a 17 1/4-ounce package frozen puff pastry (1sheet)
1   egg white
Sugar for Sprinkling
Chocolate Dipping Sauce

Chocolate Dipping Sauce
3/4 cup sugar
2 tablespoons corn starch
1/4 teaspoon salt
6 1.5-ounce Hershey Milk Chocolate Bars
2 cups whipping cream
1 egg yolk, beaten
1/2 teaspoon vanilla


 

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Directions

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.

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 one 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 in a 400-degree oven for 12 to 15 minutes or until golden.  Transfer to wire racks to cool.  Serve with Chocolate Dipping Sauce.

Tip:  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 one 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.

Show: Paula's Home Cooking/Paula Deen and Friends cookbook/Christmas with Paula Deen book
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Leave a Comment

Reader Comments:

54321

I love this recipe, Paula you are the best.

By kdconner28 on July 09, 2013

54321

Could you tell me where to get almond paste?

By Marge Swindle on April 05, 2012

54321

Would it be possible to make a short video on how to make the savanna bowties. I can get everything alright except when I do the double twist they just don't seem to come out a nice as yours. What your trick to make a nice presentation on the bowtie. Jesse

By Jesse Lee Davis on January 22, 2011

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