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Gruyere candied bacon puff pastry twists

Laura in the Kitchen · ♥ 3.2K likes · 70.3K views · 8 min video

Read about bacon in the BrightCulinary Book

Gruyere candied bacon puff pastry twists, from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:20
  • brown sugar
  • black pepper
Crack plenty of coarse black pepper into the brown sugar.
▶ 1:59
  • 1 tbsp rosemary
Finely chop about a tablespoon of rosemary needles, add to the sugar and mix.
▶ 2:14
  • Gruyere
  • flour
Lightly flour the surface and roll the puff pastry a little thinner on all sides.
▶ 3:17
Scatter the grated Gruyere over the pastry and press it in by hand.
▶ 3:57
  • bacon
Cut the pastry into strips about one inch wide.
Cutting strips and twisting with baconShaping
▶ 4:20
Stretch a piece of bacon along each strip, press it down, then hold both ends and twist.
▶ 4:37
Set the twists on a wire rack over a baking sheet.
▶ 5:22
  • 1 whole egg
  • water
Brush the exposed pastry with egg wash.
Egg wash and make-ahead
▶ 5:36
Variation: make ahead and freeze for a month, or refrigerate a day ahead, then bake at the last minute.
▶ 5:53
  • plop-pah
Bake at 375 until golden and crispy, about 25 minutes.
Baking and taking them off the rackBaking
▶ 6:29
Take the twists off the wire rack while still hot, or they stick as they cool; they set as they cool.