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* Bacon Wrapped Puff Pastry Straws
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Bacon Wrapped Puff
Pastry Straws
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1 package frozen puff pastry
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1 egg beaten
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1-2 teaspoons cayenne pepper optional
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1 cup sharp cheddar cheese finely shredded (or a mix of
your favorite cheeses)
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12 pieces of bacon
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1/2 cup brown sugar
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1 tablespoon fresh rosemary minced (may sub sage or thyme)
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1/4 teaspoon salt
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1/2 teaspoon pepper
1.
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.
2.
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. 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.
3.
Cut the puff pastry into long 1/2-inch-wide
strips and then take each strip, fold in half and pinch the ends together. Gently
twist each strip several times.
4.
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.
5.
Add the brown sugar, rosemary, salt and pepper to
a shallow bowl or pie plate and toss well. 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.
6.
Bake the twist for 30 to 50 minutes, depending on
thickness of bacon; rotating the pans halfway through. 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. Use a spatula to carefully lift the twists off the baking
sheet. Makes 12 straws.
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