A number of years ago, I discovered refrigerated puff pastry sheets and I began a crazy period when they featured almost daily in my baking repertoire with sweet fillings, savory toppings and all the permutations between the two. I even taught a small class for a few of my Malaysian friends who had never used puffed pastry and wanted to be able to duplicate some of my treats for their families. The beauty of puff pastry sheets is that you can throw them in the freezer (if they haven't already come frozen) to extend their use-by date because they thaw so quickly, even as you are preheating your oven. Then they bake to golden crunchy perfection!
This week for Bacon Month I want to share a recipe I’ve adapted from this one on the BBC website.
You can cut the twists into smaller pieces once baked to make the perfect snacking nibbles with cocktails. Even handier, these savory treats can be frozen once baked and rewarmed in the oven when ready to serve.
Today is the last day to enter the drawing for your copy of Seduced by Bacon*, donated by our Bacon Month organizer, the fabulous Julie of White Lights on Wednesday, so make sure you scroll on down and fill in that Rafflecopter form before it's too late!
1 x 14 oz or 400g puff pastry sheet
Plain flour, for dusting, if not using parchment to roll your pastry
1 tablespoon Dijon mustard
1/4 cup or 45g freshly grated Parmesan
8-9 slices good-quality streaky bacon (not thick cut!)
1 egg, lightly beaten
Line a baking tray with baking parchment.
Lay one slice of bacon along side your sheet of puff pasty and roll the pastry out on a lightly floured surface or another piece of baking parchment so that it is as wide as that slice is long. (There is no need to remove the plastic sheet the pastry was probably rolled up with in the package. Just leave it on.)
|You can see the original blue plastic sheet that the puff pastry was rolled up in underneath. |
That's how big the sheet was originally.
Turn the pastry so that the longest side is facing you and spread on the mustard.
Sprinkle with the cheese.
Line the pieces of bacon up on the pastry, leaving a small gap between them.
Use a sharp knife to cut the pastry between each slice of bacon.
Carefully start at one end and twist each piece of pastry 4-5 times.
Place them on the prepared baking tray, leaving at least two to three inches in between the twists to allow space for the puff pastry to expand. You may have to bake these in two batches, depending on the size of your pan. Chill the pastry twists in the refrigerator for 15-20 minutes.
Meanwhile, preheat the oven to 400°F or 200°C.
Remove the twists from the refrigerator and brush with the beaten egg.
Bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown and the bacon is crispy.
Remove from the oven and set aside to cool a little. Serve warm or at room temperature.
Are you ready for more bacon deliciousness?!
Now for the Seduced by Bacon* giveaway! Please be aware that the book will only be shipped to US addresses. Canadian winners will receive an Amazon egift card for the price of the book. Full disclosure details can be found by clicking on Terms and Conditions on the Rafflecopter. This cookbook prize is sponsored by Julie of White Lights on Wednesday.
a Rafflecopter giveaway
*This is an Amazon affiliate link. If you buy after clicking on the link, I earn some small change for referring you to Amazon, at no extra cost to you.