Cheesy Bacon Wrapped Puff Pastry Twists
Ingredients
- 1/2 cup light or dark brown sugar
- 1-2 tablespoons chopped fresh rosemary, using to your taste
- kosher salt and black pepper.
- 2 sheets (1 box) frozen puff pastry, thawed
- 1 egg, beaten
- 1 cup shredded sharp cheddar cheese (or a mix of your favorite cheeses)
- 1-2 teaspoons cayenne pepper (optional)
- 24 strips thin cut bacon, or 12 sticks of thicker bacon, halved
Instructions
- Preheat oven to 375° F.
- Line 2 baking sheets with foil and place a wire rack on top. Lightly rub each rack with olive oil.
- In a shallow bowl, combine the brown sugar, rosemary, and a pinch each of salt and pepper.
- Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about 1/2 cup of cheese over each sheet, then sprinkle with cayenne.
- Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry.
- Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It's ok if some of the cheese falls out.
- Take a piece of bacon and wrap it around the twisted pastry. Repeat with the remaining twists.
- Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.
- Bake 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, start checking the twists at around 30 minutes.
- Serve warm or at room temperature...though I love them warm!