Best Cheese Bacon Wrapped Pastry Twists Recipes

BACON AND CHEESE STRAWS

Steps:

• Lightly grease a large baking tray with a little oil or line with greaseproof paper.
• Lay out the ready rolled pastry on a floured surface, sprinkle the cheese all over the pastry and fold in half.
• Roll out the pastry to roughly 25 x 40cm (10 x 16 inches). It should be wide enough to place 8 rashers of bacon side-by-side and just a little longer than 1 rasher of bacon in the other direction (see picture above).
• Spread the pastry with the mustard and then lay out the bacon so the bacon is just touching but not overlapping.
• Cut down between the bacon, so you have 8 strips, then twist each strip several times and place on the prepared baking tray.
• Chill the twists for a minimum of 20 minutes in the fridge.
• Just before you plan on cooking the cheese straws, heat your oven to 220C / 200C / gas mark 7 / 425F.
• Remove the cheese straws from the fridge and brush with the beaten egg.
• Cook for 25-30 minutes, or until golden on top and cooked all the way through.
• Eat as soon as they are cool enough to hold.
• Store any uneaten cheese straws in an airtight container in the fridge for up to 3 days. Reheat for 10 minutes at 220C / 200C / gas mark 7 / 425F or until piping hot all the way through.

BACON ASPARAGUS PASTRY TWISTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Slice the puff pastry into ½-inch (1-centimeter) strips.
• Slice the bacon in half lengthwise into thin strips.
• Wrap a strip of bacon around an asparagus spear in a spiral.
• Wrap a strip of puff pastry around the asparagus, looping it in between the bacon spiral.
• Repeat with the rest of the asparagus.
• Place the wrapped spears on a baking tray lined with parchment paper.
• Brush them with egg wash, then sprinkle a pinch of salt & pepper on top.
• Bake for 18 minutes, until golden brown and puffed.
• Enjoy!

CHEESY BACON TWISTS RECIPE BY TASTY

Steps:

• Roll out the pastry and brush with the beaten egg.
• Sprinkle on the paprika and cheese evenly, then sprinkle flour on a rolling pin and flatten down.
• Cut into ½ inch (1 ¼ cm) wide strips, then fold in half and pinch the ends together. Gently twist pastry.
• Wrap bacon around the twists.
• Sprinkle on brown sugar and minced rosemary.
• Bake at 350°F (190°C) for 45-50 minutes, turning halfway through to make sure they are golden brown all over.
• Enjoy!

LORRAINE'S BACON-CHEDDAR STRAWS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• On a lightly floured work surface, roll the puff pastry into a large rectangle, 1/4-inch-thick.
• Rotate the pastry so that the longer side is facing you. Spread the mustard evenly over the pastry. Lay the bacon slices on the pastry, long side facing you, leaving a small gap in between each slice. Trim any messy edges that spill over the puff pastry, to neaten the rectangle into a straighter edge. Sprinkle the Cheddar over the bacon. Cut in between each slice to form individual pastry-bacon strips.
• Carefully twist each strip 4 or 5 times, so it looks like a curly straw. Place on the prepared baking sheet and brush with beaten egg. Chill in the fridge for 15 to 20 minutes.
• Remove the twists from the fridge and brush a second time with beaten egg. Bake until the pastry is well risen and golden-brown, 15 to 20 minutes. Set aside to cool.

BACON-CHEDDAR TWISTS WITH SOFT-COOKED EGGS

Steps:

• For the twists: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick spray.
• Whisk together the eggs, mustard and a splash of water until smooth; sprinkle with salt and pepper. Set aside.
• Dust a work surface with flour and roll out the puff pastry to a 10-by-14-inch rectangle with the shorter side facing you. Spread the cheese over the top half of the dough, then fold the bottom half over the cheese half and roll lightly to seal. Cut the dough vertically into 12 even strips; each strip will be slightly thinner than 1 inch.
• Place a bacon strip on each pastry strip and twist the pastry and bacon together. Place the twists on the prepared baking sheet, pressing down the ends. Brush the tops with some of the egg wash and sprinkle with salt and sesame seeds or poppy seeds (or both).
• Bake until the pastry is golden brown and the bacon is crisp, 12 to 15 minutes. Remove the baking sheet to a rack and let cool for 5 minutes before removing.
• For the eggs: Bring a small saucepan of water to a boil over medium-high heat; there should be enough water to cover the eggs by at least 1 inch. Using tongs, gently place eggs in the water and boil for 5 1/2 minutes for soft-cooked eggs; the whites will be set, but the yolks will be very runny.
• Transfer the saucepan to the sink, pour off most of the water, and then run under cold water for 30 seconds. Set the soft-boiled eggs in egg cups; use an egg topper to slice off the tops of the shells, or tap around the shells with a small spoon to break and peel off. Season lightly with salt and pepper, and serve with the twists for dipping in the yolks.

CHEESE & BACON TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
• Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
• Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

CHEESE BACON WRAPPED PASTRY TWISTS RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Line 2 21x15-inch 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. 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