Savannah Bow Ties With Chocolate Dipping Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 sheet frozen puff pastry
• 1/2 cup almond paste
• 1 egg yolk, reserved
• 1/4 cup brown sugar, packed
• 2 teaspoons milk
• 1 egg , reserved one
• sugar, for sprinkling
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 6 (1 1/2 ounce) milk chocolate candy bars
• 2 cups whipping cream
• 1 egg yolk, beaten
• 1/2 teaspoon vanilla

Recipe

• 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 . 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.
• 15 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.