Savannah Bow Ties

Name: Savannah Bow Ties
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 28
Cuisine: Global
Ingredients: 118 milliliters almond paste; 59 milliliters packed brown sugar; 2 Tbsps cornstarch; 1 egg white; 1 egg yolk, beaten; 1 egg yolk, white reserved; 2 teaspoons milk; 255 grams milk chocolate bars; 0 teaspoons salt; 177 milliliters sugar; 28 servings Sugar, for sprinkling; 1 teaspoons vanilla; 473 milliliters whipping cream

Savannah Bow Ties might be just the hor d'oeuvre you are searching for. This recipe serves 28. One portion of this dish contains about 3g of protein, 18g of fat, and a total of 302 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of almond paste, egg yolk, milk chocolate bars, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on a lightly floured surface.

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Roll

Roll into a 14-inch square.

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Roll

Cut square in half with a fluted pastry wheel.

Preheat the oven to 400 degrees F.

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Oven

For filling: crumble almond paste in a small mixing bowl.

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Almond Paste

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Mixing Bowl

Add egg yolk, brown sugar, and milk. Beat with an electric mixer on medium speed until well mixed.

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Brown Sugar

Egg Yolk

Milk

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Hand Mixer

Spread filling over 1 pastry half *.

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Spread

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.

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Dough

Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper.

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Baking Paper

Baking Sheet

Aluminum Foil

Brush twists with slightly beaten egg white.

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Egg Whites

Sprinkle with sugar (coarse sugar if available).

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Sugar

Bake for 12 to 15 minutes or until golden.

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Oven

Transfer to wire racks to cool.

Serve with Chocolate Dipping Sauce.

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Dipping Sauce

Chocolate

*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.

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Cooking Spray

Almond Paste

Almonds

Dough

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.

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Candy Bar

Corn Starch

Chocolate

Hot Sauce

Egg Yolk

Cream

Sugar

Salt

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Sauce Pan

Add back to pot and cook and stir until mixture comes to a boil.

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Pot

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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Custard