PAULA DEEN'S SAVANNAH CHRISTMAS WREATHS

PAULA DEEN'S SAVANNAH CHRISTMAS WREATHS image

Yield 14 cookies

Number Of Ingredients 7

1/2 cup almond paste, 5 oz.
1/4 cup packed light brown sugar
1 egg, separated (you will use both the yolk and white in the recipe)
2 tsp. milk
1 sheet (half of a 17.3 oz. pkg) frozen puff pastry dough, thawed
granulated or coarse, white decorating sugar
all-purpose flour, for working with the dough later

Steps:

Preheat oven to 400. Line baking sheets with foil or parchment paper. Crumble the almond paste into a bowl, and add the brown sugar, egg yolk and milk. On medium speed, beat until well combined. Mixture will be very stiff. Set aside. On a lightly floured sugar with that extra flour, unfold the dough. Roll into a 14" square. With a fluted pastry wheel, cut the square in half lengthwise to create 2 rectangles. Evenly drop dollops of filling over one rectagle. Coat a piece of wax paper with cooking spray, and use to press the filling evenly over the dough. Coat paper as often as necessary for this step, until all the filling is spread over the dough. Place the other rectangle on top. Using fluted pastry wheel, cut the dough lengthwise again, into 14 (1" wide) strips, then cut each strip in half crosswise, to make a total of 28 pieces. Twist each piece together twice, so they look like wreaths. Place 2" apart on baking sheets. Lightly beat the remaining egg white and brush over the twists. Sprinkle with granulated or decorating sugar. Bake for 12 to 15 minutes or until golden.