- 1 package frozen puff pastry,
- 1 egg, beaten
- 1-2 teaspoons cayenne pepper (optional)
- 1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
- 26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
- 1/2 cup brown sugar
- 1 tablespoon fresh rosemary, minced (may sub sage or thyme)
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 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.
- 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.
- Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times.
- 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.