Cheesy Candied Bacon and Pecan Twists
Flaky puff pastry spread with cream cheese, layered with sweet and salty candied bacon and toasted pecans, twisted into spirals, and baked with shredded Gruyère cheese until golden and puffy. This recipe makes 24 twists, but you can easily cut the recipe in half and use just one sheet.
Servings 24 twists
Ingredients
- 2 sheets frozen puff pastry (about 17 oz)
- 4 slices uncooked bacon
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 cup chopped pecans
- 7 ounces whipped cream cheese
- 1 egg , whisked with a little water or milk
- 1 cup shredded aged cheddar , such as Gruyere or gouda
Instructions
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
- Take the puff pastry out of the freezer, remove from the box, and separate the sheets. Don't unfold them. Let thaw on the counter for 30 minutes, or until the dough is no longer hard.
- Cook the pan in a large skillet over medium-high heat until crispy. Transfer to a paper towel-lined plate to drain and cool.
- Reduce the heat to medium-low and add the butter to the skillet with the bacon fat, stirring until melted.
- Pour in the brown sugar, Worcestershire sauce, and mustard and stir until the sugar has dissolved.
- Crumble or chop the bacon and return to the skillet, along with the pecans. Stir well to thoroughly coat, letting the pecans toast for a minute or two. Remove from heat and let cool.
- When the puff pastry is sufficiently thawed, place one sheet on a large cutting board and unfold it carefully (discarding any papers separating the layers).
- Gently roll out the puff pastry a bit, so that one side is slightly longer than the other. Don't roll too thin.
- Spread the entire surface of the pastry with a thin layer of cream cheese.
- Spoon half of the candied bacon mix down one half of the pastry sheet on the long side.
- Carefully fold the uncovered half over the bacon half and press lightly.
- Use a pizza cutter or sharp knife to cut 12 strips across the short side.
- Pick up one strip by both ends and twist in opposite directions* to create a swirl pattern. Repeat with all of the strips.
- Place the twists on the prepared baking sheet.
- Repeat with the second sheet of puff pastry, arranging them on the baking sheet with the others.**
- Brush with the whisked egg, and sprinkle cheese over the top.
- Bake for 15 to 18 minutes, or until the pastry is golden brown.
Video
Notes
* Twist your left hand towards you while twisting your right hand away from you.
** If necessary, you can divide the twists onto two baking sheets. Swap the pans on the racks, top to bottom, halfway through so that everything bakes evenly.
** If necessary, you can divide the twists onto two baking sheets. Swap the pans on the racks, top to bottom, halfway through so that everything bakes evenly.