Bacon Puff Pastry Twists
Bacon puff pastry twists are tasty bacon appetizers that can also be served as breadsticks with creamy soups. Just 5 ingredients and 10 minutes for easy, last-minute entertaining!
Ingredients
- 1 puff pastry sheet (see note 1)
- 1.5 tablespoons classic French mustard (see note 2)
- 8 uncooked bacon strips (see note 3)
- 1 egg (small, beaten)
- ½ teaspoon poppy seeds (optional, see note 4)
Instructions
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Unfold/unroll the pastry. Roll it out (if needed) to get a rectangle (see note 1). Cut this in half crosswise (see photo).
- Take one half and place it in front of you so that the longer side is facing you. Spread about a tablespoon of mustard across the pastry, leaving all the edges mustard-free.
- Cover it with bacon strips, moving from left to right (or vice-versa). If the strips are too long, trim the excess off. Take the remaining pastry half and spread the remaining mustard over.
- Top the bacon with the pastry sheet, mustard-side down.
- Slice the pastry into 12 strips.
- Take a strip and twist it with your hands about 3 times.
- Transfer onto a baking tray lined with baking parchment and pinch together/press down both edges of the twist. This will keep it from separating during cooking. Repeat with the rest of them.
- Brush them with beaten egg and sprinkle with poppy seeds.
- Bake at 400 Fahrenheit (200 Celsius) for 15 minutes or until the pastry is nicely puffed and golden brown and the bacon is cooked.
- Enjoy warm or at room temperature.
Notes
- I used a fresh ½ pound of pre-rolled puff pastry, but you can use a frozen one (that you have thawed previously according to the package instructions and rolled out if needed). The pastry should be relatively thin (about ⅛ inch max). Mine was a rectangle of 9x13 inches (24x33 centimeters).
- Feel free to use another type of mustard, if you like. When using spicy mustard, you probably will need less.
- Use any bacon you like. You might need to trim off some of it if too long for the pastry. You might also need more or fewer strips, depending on their width. Mine were quite wide.
- Poppy seeds can be omitted or substituted with white or black sesame seeds or even chia seeds. Dried onion flakes might also work.
- Note: not every pastry paper is oven-safe so if in doubt, discard the paper that came with your pastry and use baking parchment to line your baking sheet/tray.
- More tips and topping ideas can be found in the post above this recipe card.
- The nutritional information is per 1 twist.
Nutrition
Calories: 124kcal (6%)Carbohydrates: 8g (3%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 17mg (6%)Sodium: 201mg (9%)Potassium: 42mg (1%)Fiber: 0.3g (1%)Sugar: 0.2gVitamin A: 19IUVitamin C: 0.001mgCalcium: 6mg (1%)Iron: 1mg (6%)
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