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Features for "Savannah Bow Ties"
Served as dessert. Vegetarian dish. Speciality: Easter Dessert Recipes
Ingredients for "Savannah Bow Ties" (Click here for measurement conversion) 1/2 (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
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
Method for "Savannah Bow Ties"
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.
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.
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