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SAVANNAH BOW TIES {paula deen}


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Rate this recipe 4.2/5 (22 Votes)


  • Bow ties:
  • 1 sheet frozen puff pastry
  • 1/2 cup almond paste {156g}
  • 1 egg yolk, white reserved
  • 1/4 cup packed brown sugar {2oz}
  • 2 teaspoons milk
  • 1 egg white
  • Sugar, for sprinkling


Adapted from


Step 1

Let pastry stand at room temperature 20-40 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14” square. Cut square in half with a fluted pastry wheel.

Preheat oven to 400°F.

Crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar and milk. Beat with an electric mixer on med-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” wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2” 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 14-15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce.

*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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