Savannah Bow Ties
Source: Food Network
Yield: 28 Bow Tie Cookies
Ingredients
- 1/2 a (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
- 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.
Notes
- 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.
- I substitute grounded almond with almond paste, but you can by almond paste from supermarket if you want. it can be found in the baking section, look like this.
- if you don’t have fluted pastry cutter like this, cut straight line with knife. fluted lines look better.
