Apparently, I am all about the holiday foods this week.
Tis the season (ok, well almost!)!
Well, that and I really love the holidays.
This may disgust like half of you out there, but I have actually been listening to Christmas music.
But only in secret.
See, I have this rule that I can only start doing Christmasy things after Thanksgiving, but for like the last three-years I have failed miserably at this.
I blame the Pandora app on my phone, it just makes it so easy (that and the fact that I pretty much live in Christmas Winter Wonderland).
Anyway, these are holiday eating perfection.
They are pretty, and fairly simple… and so good!
I almost made these one of my Idiot Proof recipes, but the twisting took me a little time to get right so I didn’t think it was fair to call them idiot proof.
It’s still super easy, but you gotta twist a lot bacon.
It’s worth it.
And to be honest, it was kind fun. But I am pretty weird and think making pie crusts is fun too.
Ahh, actually after yesterday, I kind of never want to make another pie crust again. Three tries and not one pretty pie. They all taste amazing, but SO ugly. Total pie crust bummer. Wish me luck for today because I am going back at it.
About the picture above? Yeah, I know it is pretty weird. I was going for people trying to get at the twists, but really it just looks like a lot of confusing lines. I am not sure if I hate it, or if I sort of like it. It makes me stop and think. I don’t know. It’s just weird.
There is cheesy puff pastry, and bacon coated in brown sugar and rosemary.
Crazy, but so good and if you are not into rosemary you can swap in your favorite herb like sage or thyme.
If you have any vegetarians around just leave the bacon off on a few of the twists. Then they are just a cheesy delicious puff pastry.
Nothing wrong with that.
But really, aren’t they pretty? And festive? When you look at them up close they kind of glisten from the brown sugar!
- 1 package frozen puff pastry,
- 1 egg, beaten
- 1-2 teaspoons cayenne pepper (optional)
- 1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
- 26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
- 1/2 cup brown sugar
- 1 tablespoon fresh rosemary, minced (may sub sage or thyme)
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray.
Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry.
Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times.
Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used.
Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists.
Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!
And it’s fun to serve cute things! And even better to eat them! Yes!
Don’t forget about my Holiday Cheese Basket Giveaway going on now!
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If you make this recipe, be sure to tag your photo #halfbakedharvest.