Everyone loves bacon, right? Well, almost all – vegetarians and vegans will probably say “no” here. So everyone loves bacon – apart from the people who don’t want to eat animal products ;) All others might want to be quick to secure one of these Puff Pastry Cheese Sticks with Bacon. I can only recommend acting quickly – from experience, these small snack sticks are gone in an instant ;P
If you’ve looked at other recipes of mine here, you may have noticed that I like using bacon. I got quite a few recipes where bacon is used – sometimes secretly, sometimes quite obviously. From a Classic Club Sandwich with Bacon to Smashed Potato Salad with Bacon and Cookies with Chocolate & Bacon – nobody can hold me back when it comes to bacon ;P
The largest amount of bacon I’ve ever fried for a recipe was definitely for my Bourbon Bacon Jam. That was almost borderline, I’d say ;) There’s definitely less bacon used here in these puff pastry sticks, but as well as the Bacon Jam –this recipe also deserves the “everything is better with bacon award” ;)
A snack like this one here is ready in no time and is usually loved by all my guests (as mentioned above – there are exceptions). You could also try making these puff pastry sticks with plant-based bacon. It’s out there and available. Just sayin’ ;)
Anyway. If you want to snack asap, you should quickly get all the ingredients and then start rolling out the puff pastry and go through the remaining steps of the recipe – asap! The faster you work, the faster you got something to snack! Easy as that.
INGREDIENTS / ZUTATEN
10.5 oz.(300g) fresh puff pastry dough (homemade or store-bought)
1 medium egg
1/4 tsp. smoked salt*
1/2 tsp. pepper
1/4 tsp. smoked paprika powder
3.5 oz. (100g) grated cheese (eg. cheddar, parmesan)
4 oz. (120g) thinly sliced bacon (18-20 slices)
1/2 cup (100g) brown sugar
1 tbsp. fresh rosemary, chopped finely
300g frischer Blätterteig (selbst gemacht oder gekauft)
1 Ei (M)
1/4 TL Rauchsalz*
1/4 TL Pfeffer
1/4 TL geräuchertes Paprikapulver
100g geriebener Käse (z.B. Cheddar, Parmesan)
120g dünn geschnittener Bacon (18-20 Scheiben)
100g brauner Zucker
1 EL frischer Rosmarin, fein gehackt
DIRECTIONS / ZUBEREITUNG
2. Roll out the puff pastry dough on a floured surface into a rectangle of about 20×10 inches (50x25cm). Sprinkle the grated cheeses evenly all over the dough. Use a rolling pin to press the cheeses lightly into the surface of the dough.
3. Mix the egg with smoked salt, pepper, and paprika powder. Brush the dough with that mix – try not to brush the cheeses off the surface. Place the rectangle with the long side facing towards you on the workspace and cut into 10×1 inches (25×2,5cm) strips. Take one of the strips, fold it in half and pinch the ends together. The surface with the cheese should face outside. Gently twist the shorter strips/ring you created several times, then take a strip of bacon and wrap it around the twisted pastry. Place on the prepared baking sheet. Repeat this process until all dough and bacon are used.
4. Mix brown sugar and rosemary on a plate and gently roll each bacon-wrapped puff pastry stick in that mixture to coat it. Place on the baking sheet again and bake for about 25-30 Minutes. Be careful not to burn the bacon sticks – start checking at the 20-minute mark. The sticks should get a nice dark color, but should not look burned. Take out of the oven and place on a wire rack to cool down. You can serve the puff pastry sticks warm or cold.
2. Den Blätterteig auf einer bemehlten Fläche zu einem Rechteck von etwa 50x25cm (20×10 inches) ausrollen. Mit dem geriebenen Käse bestreuen – er sollte bis in die Ecken gehen – dann mit einem Nudelholz den Käse leicht in den Teig einrollen/drücken.
3. Das Ei mit Rauchsalz, Pfeffer und Paprikapulver verrühren. Den Teig damit vorsichtig bestreichen – den Käse dabei möglichst nicht runterkratzen. Den Teig mit der längeren Seite zu einem zeigend positionieren und dann in 25×2,5cm (10×1 inches) Streifen schneiden. Jeweils einen dieser Streifen an den Enden nehmen und diese zusammendrücken – dabei entsteht eine Schlaufe, bei der die Käseseite nach außen zeigen sollte. Diese Schlaufe vorsichtig mehrmals in sich verdrehen und dann mit einem Baconstreifen umwickeln. Auf das vorbereitete Backblech legen und mit dem Rest des Teiges und Bacon wiederholen, bis alles aufgebraucht ist.
4. Den braunen Zucker mit dem Rosmarin auf einem Teller vermischen und die umwickelten Blätterteigstangen vorsichtig darin wälzen. Wieder auf das Backblech legen und im vorgeheizten Ofen für 25-30 Minuten backen. Vorsicht: der Blätterteig kann recht schnell dunkel werden – nach 20 Minuten das erste Mal checken. Die Stangen sollten schön gebräunt sein, aber nicht verkohlt aussehen ;) Aus dem Ofen nehmen und auf einem Kuchengitter auskühlen lassen. Die Blätterteigstangen kann man noch warm oder kalt servieren.
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Here is a version of the recipe you can print easily.
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Cheesy Bacon Wrapped Puff Pastry Sticks
- Prep Time: 00:20
- Cook Time: 00:30
- Total Time: 01:00
- Yield: 20 1x
- Category: Snacks
- Cuisine: International
Description
Super simple and easy party snack everybody loves: Cheesy Bacon Wrapped Puff Pastry Sticks. The best snack a party can get ;P
Ingredients
10.5 oz.(300g) fresh puff pastry dough (homemade or store-bought)
1 medium egg
1/4 tsp. smoked salt
1/2 tsp. pepper
1/4 tsp. smoked paprika powder
3.5 oz. (100g) grated cheese (eg. cheddar, parmesan)
4 oz. (120g) thinly sliced bacon (18–20 slices)
1/2 cup (100g) brown sugar
1 tbsp. fresh rosemary, chopped finely
Instructions
1. Preheat the oven to 375˚F (190°C). Line a baking sheet with baking parchment and set aside.
2. Roll out the puff pastry dough on a floured surface into a rectangle of about 20×10 inches (50x25cm). Sprinkle the grated cheeses evenly all over the dough. Use a rolling pin to press the cheeses lightly into the surface of the dough.
3. Mix the egg with smoked salt, pepper, and paprika powder. Brush the dough with that mix – try not to brush the cheeses off the surface. Place the rectangle with the long side facing towards you on the workspace and cut into 10×1 inches (25×2,5cm) strips. Take one of the strips, fold it in half and pinch the ends together. The surface with the cheese should face outside. Gently twist the shorter strips/ring you created several times, then take a strip of bacon and wrap it around the twisted pastry. Place on the prepared baking sheet. Repeat this process until all dough and bacon are used.
4. Mix brown sugar and rosemary on a plate and gently roll each bacon-wrapped puff pastry stick in that mixture to coat it. Place on the baking sheet again and bake for about 25-30 Minutes. Be careful not to burn the bacon sticks – start checking at the 20-minute mark. The sticks should get a nice dark color, but should not look burned. Take out of the oven and place on a wire rack to cool down. You can serve the puff pastry sticks warm or cold.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
