Bacon Wrapped Cheese Pastry Twists

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That sentence may delight or terrify you…or it might even do both. But regardless of whether you find the holidays to be overly stressful or the hap-happiest season of all, there is one absolute certainty when it comes to Thanksgiving and Christmas: FOOD! Soon we’ll be gathering around Thanksgiving dinner tables to celebrate with family and eat lots and LOTS of food. Then the eating doesn’t really stop until January.

So with all the get-togethers and parties coming up in the next month and a half, I wanted to share a festive and crazy delicious appetizer recipe with you! All good parties have appetizers and hors d’oeuvres. Because duh, everyone needs food to eat while they’re waiting on food to be served (isn’t that weird?).

These Bacon Wrapped Cheese Pastry Twists are SO GOOD! I got tons of compliments on them when I made them for a party. The sweet and savory combo of the brown sugar and rosemary glaze is amazing. And it makes your kitchen smell glorious! These tasty twists are slightly crunchy and very addictive. They’re so delicious everyone will be tempted to eat so many that they won’t even be hungry for dinner.

Bacon Wrapped Cheese Pastry Twists

Yields: 32 pastry twists

Bacon Wrapped Cheese Pastry Twists


  • 1 package (2 sheets) frozen puff pastry
  • 1 egg, beaten
  • 2 teaspoons cayenne pepper
  • 1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
  • 2 1-lb packages of thin cut bacon (32 slices total)
  • 1/2 cup brown sugar
  • 1 tablespoon fresh rosemary, minced (may sub sage or thyme)
  • 1/4 teaspoon salt
  • 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 of each. Spray the rack with nonstick spray.
  2. Open both sheets of puff pastry onto a cutting board. Brush the surface lightly with the beaten egg. Sprinkle 1 tsp of cayenne pepper onto each pastry sheet.
  3. Spread 1/2 cup of cheese onto each sheet 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.
  4. Using a pizza cutter, cut each dough sheet into 16, 1/2-inch-wide strips (32 total). Take each strip, fold in half and pinch together to seal. Gently twist each strip several times. Take a piece of bacon, wrap it around the twisted pastry, and place on the rack of the prepared baking sheet. Repeat with all 32 strips of dough.
  5. Combine the brown sugar, rosemary, salt, and pepper in a shallow bowl. Take each bacon wrapped pastry one at a time and dredge through the brown sugar mixture, using your hands to coat all over the twist.
  6. Bake for 30 to 50 minutes, rotating the pans halfway through. Cook time depends on the thickness of your bacon. You want it nice and crisp! 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.

Source: Half Baked Harvest

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