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Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twists…the holiday appetizer that everyone asks for…year after year. They’re quick, easy, and everyone loves these sweet and savory twists. Flaky puff pastry twisted up with cheese, wrapped in salty bacon, then tossed in a rosemary brown sugar. Bake these twists in the oven until the bacon is crisp and “candied”. There never seems to be enough of these…addictive, festive, and perfect for both Thanksgiving and Christmas entertaining.

overhead close up photo of Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twist

Tis’ the season for all the appetizers and holiday cheer. We’ve entered Thanksgiving week and as you can guess, I’m ready for it. The holidays feel even more special this year and I’m really making an effort to do everything. Decorating? It’s in the works. Thinking up fun holiday giveaways? Yes, yes, of course (anything on your wish list?). Plotting out the best Christmas gifts for my family? Workin on it.

I’m being overly ambitious for sure, but something inside me wants to make both Thanksgiving and Christmas extra special this year. I blame it all on the year we’ve had. It’s been so crazy and I’m ready for the familiar happiness of the holidays. If you’re a Scrooge, I’m apologizing now for all the holiday talk yet to come.

With Thanksgiving only 3 days away, I’ve started to plan, prep, and roll out all the last-minute recipes that literally anyone can make. When my list of holiday “to-do’s” is a mile long, it’s the easy recipes like these twists that really come in clutch (as my brothers like to say).

prep photo of rolling out dough

The history on these twists.

These twists have been around since 2013. They’ve been so well-loved over the years. They’re a personal favorite of mine. I love them because they’re the easiest to make. And along with their ease, they’re also way too good.

I say way too good because stopping at just one twist is nearly impossible. The sweet and savory flavors make these fun twists addicting. When I originally made these, it was just a few days before Thanksgiving. I was looking for an easy appetizer to serve my family. With five (now six) brothers…all of whom love bacon, I knew these had serious potential to be very well-loved.

When I made them for Thanksgiving that year, it was also the year that I botched the cocktails. If I remember correctly, I believe I tried to make a candy cane martini. Let’s just say it wasn’t for them. Thankfully, I had these twists on hand, and thankfully, they turned out to be the star of Thanksgiving. They’ve now become tradition. Everyone looks forward to them each year…and I usually make them for Christmas too!

prep photo of twisting dough

Here are the details.

These are pretty simple, and honestly, kind of fun to make.

Start with my go-to holiday ingredient, a little store-bought puff pastry. Roll it out, top it with cheddar, and a pinch of cayenne pepper. Now fold the pastry in half and cut it into strips. I tried to get a few process photos for you guys so you could see more of what I’m talking about.

Now twist the strips up, then wrap each strip in thin cut bacon. Using thin cut bacon is key here. It will cook more evenly and quicker. If you have thicker pieces of bacon, I would cut each in half.

prep photo of twist before adding bacon

The secret to these festive twists?

The secret to these twists is the sweet and savory mix of brown sugar and fresh rosemary that coats the bacon. Mix the two together, then roll the bacon twists through the sugar mix. Once baked, you’ll have a cheesy pastry, wrapped in sweet candied bacon.

It might seem like a rather odd combination, but trust me, it’s very delicious. And also what makes these twists addictingly good.

overhead photo of Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twist

You can assemble these mini bites ahead of time, then just bake them up once guests arrive. They can be served warm or at room temperature. Though I think they’re best warm and fresh out of the oven.

So you see? These are pretty close to being the perfect holiday appetizer, and the rosemary keeps them flavorful and festive too.

These are just as great for Thanksgiving as they will be for all upcoming holiday dinners…and nights full of decorating!!!

overhead photo of Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twist

Looking for other easy last-minute appetizers? Here are my favorites: 

Mini Pastry Wrapped Cranberry Baked Brie Bites

Mom’s Secret Christmas Eve Chex Mix

Goat Cheese Stuffed Bacon Wrapped Dates with Rosemary Honey

Lastly, if you make these Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twist, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch The How To Video:

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Twists

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 26 Twists
Calories Per Serving: 285 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. 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.
    2. In a shallow bowl, combine the brown sugar, rosemary, and a pinch each of salt and pepper.
    3. 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.
    4. 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.
    5. 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!
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  1. 1 star
    I watched the video and baked them right on the parchment paper…big mistake! They were basically frying in bacon grease and burnt after 20 minutes, so I had to throw mine out. Be sure to CAREFULLY read the instructions about baking on top of a wire rack. I think that will make a big difference, if I’m brave enough to try this again.

    1. Hi Jackie,
      Thanks for trying this recipe and sharing your feedback, so sorry to hear they did not turn out for you! Next time, I would definitely follow the directions in step 1 using the foil and wire rack. I hope this helps! xx

  2. These sound soo yum!
    Tieghan, can I prepare the twists up to step 4 and freeze instead of baking?
    Then defrost & bake when ready to serve.

    1. Thanks Alissa! I have never tried that before, but I don’t see why it wouldn’t work for you! Let me know if you give this recipe a try! xT

  3. I made two batches of these for a small work breakfast. I baked them the night before and stored in the fridge. They were served room temp and everyone raved about them! They stayed crispy and flaky and there was not one left. My boss immediately sent the recipe to his wife and our Medical Director even made a point to come see me with compliments. Thank you for helping me score some points at my new job! Will definitely make these again. Baking on the rack and greasing it is the KEY to cooking these!

    1. Literally I get asked to make these at EVERY function/occasion. Any tips to avoid the burning of what I’m assuming is the sugar etc dripping down into the tray then burning? It sets off my smoke detector every time lol thanks Tieghan!

  4. I am guessing these could potentially be made in an air fryer? We’re in the middle of a move and don’t have an oven this Christmas!

  5. I won’t have access to a kitchen most of Christmas day but could make these first thing in the morning. Would they store well raw and sealed in the fridge until the dinner hour or would that ruin the dough? And would you set it out at any point to get to room temp? How would you prepare under these timing conditions?

  6. I would like to make these for a breakfast potluck at work. Can I bake the night before and serve room temp? Would I refrigerate overnight after baking? I want them to stay crispy. Would it be better to bake in the morning and transport hot, still would be served more room temp by the time the event begins. Thanks so much!

  7. 5 stars
    These have been a Christmas Eve favorite for a few years now. It is the first appetizer to go. Each year, I have to keep doubling the recipe from the year before. My son (18 years old) just told me the other day that he can’t wait for Christmas Eve because I will be making the “bacon sticks.” Funny how Christmas wishes change when we grow up.

  8. 5 stars
    I made these to bring to a function and everyone LOVED them! I followed Colleen’s advice and laid out the bacon on the pastry before twisting. Will definitely be making these again. (I did have to mix up extra of the brown sugar mixture, but that was easy.)

    1. Hi Ruth,
      Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT

    1. Hi there,
      I would assemble these no more than 24 hours before serving:) Let me know if you have any other questions, I hope you love this recipe! xx

  9. 5 stars
    these are delish! Would suggest laying a piece of bacon on the pastry strip before twisting to make your life easier 😉

    1. Hey Donna,
      Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT

  10. 5 stars
    I’ve tried these twice now and they just are not looking like the picture. Sat down to re- read the recipe very carefully. Whoops! I failed to see a most important detail both times. 1. Place a rack on top of the cookie sheet! Don’t miss this! I put them directly on the cookie sheet both times. :/ I hope this helps someone! And next time, I will nail these haha.

    1. Ahh thank you for this callout Betsy! I came here to see if anyone had tips for avoiding the sugar splotch—this resulted in burnt sugar both times I’ve made this. Still a massive hit, but the burnt bits were driving me crazy! Such a delicious appie that was gobbled up despite it all.