Bacon Cheese Straws With Puff Pastry

Repeat with remaining sheet of puff pastry so you end up with 24 strips. In a bowl combine crumbled bacon cream cheese mozzarella cheese Parmesan cheese garlic powder and black pepper.

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Cut the puff pastry into long ½-inch wide strips and then fold in half and then pinch the ends together.

Bacon cheese straws with puff pastry. Sprinkle with cheese until the puff pastry is evenly covered. Sprinkle on the paprika and cheese evenly then sprinkle flour on a rolling pin and flatten down. Turn the pastry so that the longest side is facing you spread over the mustard sprinkle with the cheese and season.

Roll out the ready rolled puff pastry cut the pastry into 6 equal ish Squares Lay the Bacon across the pastry diagonally top with a handful of cheese. With the rolling pin lightly press the. To form the straws lay a bacon slice on the back of each puff pastry strip and roll it into a straw-like spiral with the cheese side facing out.

Now gently twist each strip several times to make a rope. Lay out the puff pastry sheets and roll to about 116 inch thick. Bake until the cheese is golden and bubbling and the bacon is crispy.

Sprinkle 12 cup of sharp white cheddar cheese on top and using a lightly floured rolling pin press the cheese lightly into the puff pastry. Cut the puff pastry into long 12-inch-wide strips about 15 to 16 and then place a. On a clean surface sprinkle ¼ cup of the Parmesan cheese evenly in a square.

Dust a rolling pin with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Roll the pastry out on a lightly floured work surface to a large rectangle of 05cm¼in thickness. Cut the pastry between each.

Twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry. US Customary - Metric.

Preparation Roll out the pastry and brush with the beaten egg. Stir the cheese and cayenne pepper in a small bowl. Use a fork mix well.

Cut the bacon slices in half lengthwise then crosswise making 36 about 5x12-inch strips. Kosher salt and black pepper. Method Line a baking tray with greaseproof paper.

Twist the pastry and bacon together and place on the baking sheets pressing down the ends. Sprinkle half of the paprika and half of the thyme evenly over the cheese and cut the sheet of pastry into 12 even strips. 1 cup shredded sharp cheddar cheese or a mix of your favorite cheeses 1-2 teaspoons cayenne pepper optional 24 strips thin cut bacon or 12 sticks of thicker bacon halved.

Sprinkle each sheet evenly with 14 cup of the parmesan 12 cup of the gruyere 12 teaspoon of the thyme 12 teaspoon of the salt and some pepper. Preheat the oven at 190c 375F Fry the bacon over a medium heat until cooked to your preference place to one side. Cut into ½ inch 1 ¼ cm wide strips then fold in half and pinch the ends together.

Since the slices of bacon were too wide to fit on each strip I cut each slice in half before rolling it with the pastry. Dust a rolling pin lightly with flour and then roll over the cayenne and the cheese to gently press them into the puff pastry. Cut the puff pastry into long 12-inch-wide strips and then take each strip fold in half and pinch the ends together.

Place the twists on a baking tray lined with parchment paper. Place 1 sheet of puff pastry on top then sprinkle another ¼ cup cheese over it. Cut the pastry into 1-inch strips and gently wrap with the bacon.

Take a piece of bacon and wrap it. Spread some pesto on to the top side of the puff pastry and cover with the remaining mozzarella and some more parmesan. 2 sheets 1 box frozen puff pastry thawed.

Place 1 bacon strip on each pastry strip. Lightly sprinkle flour over the counter.

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