Savannah Bow Ties With Chocolate Dipping Sauce

“I just saw this on Paula Deen and can't wait to make it! (Might have to get the ingredients the next grocery trip..hehehe) They looked delicious. NOTE: Any of the leftover chocolate sauce can be put into custard cups, refrigerated and served as pudding!”
28 cookies

Ingredients Nutrition


  1. Let pastry stand at room temperature for 20 min or until easy to roll. Unfold pastry on a lightly floured surface.
  2. Roll into a 14" square.
  3. Cut square in half, use a fluted pastry wheel if you have one.
  4. Preheat the oven to 400ºF.
  5. Crumble almond paste in a small mixing bowl.
  6. Add egg yolk, brown sugar, and milk; beat with an electric mixer on medium speed until well mixed.
  7. 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).
  8. Place remaining pastry half on top of filling.
  9. Cut dough into 14 - 1" wide strips, then cut the strips in half to make 28 pieces.
  10. Twist each piece twice, to form like a bow tie.
  11. Place twists about 2" apart on cookie sheets covered in foil or parchment paper.
  12. Brush twists with slightly beaten egg white. Sprinkle with sugar - coarse if available.
  13. Bake for 12-15 minute or until golden brown.
  14. Transfer to wire racks to cool. Serve with Dipping Sauce.
  16. In a saucepan stir together sugar, cornstarch and salt.
  17. Crumble candy bars in 1 at a time.
  18. Gradually stir in cream, and cook over medium heat until chocolate is melted.
  19. Temper egg yolk with 1/2 cup of hot sauce; add back to pot, and cook and stir until mixture comes to a boil.
  20. Remove from heat.
  21. Stir in vanilla and pour into a serving bowl.

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