Bacon and Cheese Straws
User Reviews
5
Bacon and Cheese Straws
Description
These Bacon and Cheese Straws start with a sheet of ready-rolled puff pastry sprinkled with mature cheddar cheese for a sharp, tangy note. The pastry is folded and rolled out to accommodate eight slices of streaky bacon laid side by side, optionally spread with Dijon mustard for added depth. The pastry is then sliced into strips aligning with the bacon slices, twisted multiple times to create a spiral shape, and placed on a baking tray.
After chilling in the fridge to help hold shape, the straws are brushed with beaten egg for a glossy finish and baked at high temperature until the pastry is golden and crisp and the bacon is cooked through. The twists have a flaky, airy bite from the puff pastry, punctuated by smoky bacon and melted cheese.
These straws make a convenient finger food for parties or snacks. They can be prepared ahead of time, chilled, and baked just before serving to maintain maximum flakiness and warmth. Using ready-rolled pastry helps streamline the process, but block puff pastry can be rolled out to size as well.
Ingredients
- oil or greaseproof paper, for greasing
- all-purpose flour plain, for dusting worksurface
- 320 g puff pastry see note, ready rolled; pack
- 75 g mature cheddar cheese
- 2 tablespoons Dijon mustard optional
- 8 Bacon rashers (strips), streaky
- 1 egg beaten
Instructions
- Lightly grease a large baking tray with a little oil or line with greaseproof paper.
- Lay out the ready rolled pastry on a floured surface, sprinkle the cheese all over the pastry and fold in half.
- Roll out the pastry to roughly 25 x 40cm (10 x 16 inches). It should be wide enough to place 8 rashers of bacon side-by-side and just a little longer than 1 rasher of bacon in the other direction (see picture above).
- Spread the pastry with the mustard and then lay out the bacon so the bacon is just touching but not overlapping.
- Cut down between the bacon, so you have 8 strips, then twist each strip several times and place on the prepared baking tray.
- Chill the twists for a minimum of 20 minutes in the fridge.
- Just before you plan on cooking the cheese straws, heat your oven to 220C / 200C / gas mark 7 / 425F.
- Remove the cheese straws from the fridge and brush with the beaten egg.
- Cook for 25-30 minutes, or until golden on top and cooked all the way through.
- Eat as soon as they are cool enough to hold.
- Store any uneaten cheese straws in an airtight container in the fridge for up to 3 days. Reheat for 10 minutes at 220C / 200C / gas mark 7 / 425F or until piping hot all the way through.
Notes
- Ready-rolled puff pastry is a time-saving option; alternatively, roll out block puff pastry to the specified dimensions before assembling.
- Chill the twisted pastry strips before baking to help them keep their shape during cooking.
- Brushing with beaten egg gives a golden, glossy finish but can be omitted if desired.
- Approximate nutrition information can be used as a guideline only and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cheese straws
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 46mg | 15% |
| Sodium | 373mg | 16% |
| Potassium | 95mg | 2% |
| Vitamin A | 135IU | 3% |
| Calcium | 77mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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