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["Let pastry stand at room temperature for 20 min or until easy to roll.", "Unfold pastry on a lightly floured surface.", "Roll into a 14"" square.", "Cut square in half, use a fluted pastry wheel if you have one.", "Preheat the oven to 400 degrees F.", "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 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).", "Place remaining pastry half on top of filling.", "Cut dough into 14 - 1"" wide strips, then cut the strips in half to make 28 pieces.", "Twist each piece twice, to form like a bow tie.", "Place twists about 2"" apart on cookie sheets covered in foil or parchment paper.", "Brush twists with slightly beaten egg white.", "Sprinkle with sugar - coarse if available.", "Bake for 12-15 minute or until golden brown.", "Transfer to wire racks to cool.", "Serve with Dipping Sauce.", "DIPPING SAUCE:.", "In a saucepan stir together sugar, cornstarch and salt.", "Crumble candy bars in 1 at a time.", "Gradually stir in cream, and cook over medium heat until chocolate is melted.", "Temper egg yolk with 1/2 cup of hot sauce; add back to pot, and cook and stir until mixture comes to a boil.", "Remove from heat.", "Stir in vanilla and pour into a serving bowl."]
