↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
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
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.
view more member recipes
Savannah Bow Ties
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
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
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Savannah Bow Ties
by sgre52160
1/2 cup almond paste 1 large egg, separated 1/4 cup firmly packed light brown sugar 2 tsp milk 1/2 (17.3 oz) pkg frozen puff pastry, thawed 2 tbsp sugar Chocolate Dipping Sauce (optional
by sgre52160
1/2 cup almond paste 1 large egg, separated 1/4 cup firmly packed light brown sugar 2 tsp milk 1/2 (17.3 oz) pkg frozen puff pastry, thawed 2 tbsp sugar Chocolate Dipping Sauce (optional
Bow Ties Florentine
by sgre52160
1 lb bow tie pasta 1 (7 oz) jar Alfredo sauce 2 (9 oz) pkgs frozen creamed spinach, thawed and squeezed dry 1/2 tsp black pepper 1/4 tsp ground nutmeg Cook pasta according to the package di
by sgre52160
1 lb bow tie pasta 1 (7 oz) jar Alfredo sauce 2 (9 oz) pkgs frozen creamed spinach, thawed and squeezed dry 1/2 tsp black pepper 1/4 tsp ground nutmeg Cook pasta according to the package di
Bow Ties With Asparagus
by sgre52160
1 1/2 lb bowtie pasta 1/3 cup olive oil 1 lb bacon, diced 1 tbsp minced garlic 1/2 lb asparagus, peeled, cut diagonally into 1 inch pieces 1/4 cup finely diced red bell pepper 1 tbsp minced pars
by sgre52160
1 1/2 lb bowtie pasta 1/3 cup olive oil 1 lb bacon, diced 1 tbsp minced garlic 1/2 lb asparagus, peeled, cut diagonally into 1 inch pieces 1/4 cup finely diced red bell pepper 1 tbsp minced pars
Mexican-style Bow Ties
by sgre52160
8 ounces uncooked bow ties, elbow macaroni, or other medium pasta shape 8 ounces lean ground beef 1 (16 ounce) can kidney beans or pinto beans, rinsed and drained 1/8 teaspoon ground cumin 1 te
by sgre52160
8 ounces uncooked bow ties, elbow macaroni, or other medium pasta shape 8 ounces lean ground beef 1 (16 ounce) can kidney beans or pinto beans, rinsed and drained 1/8 teaspoon ground cumin 1 te
Bow Ties With Red Pepper Sauce
by sgre52160
2 cups chopped red bell pepper 1/2 cup chicken broth 1 tsp dried oregano 1/4 tsp salt and pepper 1 tbsp tomato paste and balsamic vinegar 1 tsp honey 2 cups bow tie pasta 1 cup cooked green pea
by sgre52160
2 cups chopped red bell pepper 1/2 cup chicken broth 1 tsp dried oregano 1/4 tsp salt and pepper 1 tbsp tomato paste and balsamic vinegar 1 tsp honey 2 cups bow tie pasta 1 cup cooked green pea
view more member recipes