Bacon-Wrapped Puff Pastry Twists (Sweet and Savoury Cheesy)

Sweet and Savoury Cheesy Bacon Wrapped Puff Pastry Twists, the holiday appetizer that everyone asks for, year after year. They’re quick, easy and everyone loves these sweet and savoury twists. Flaky puff pastry twisted up with cheese, wrapped in salty bacon, then tossed in a rosemary brown sugar. Bake these twists in the oven until the bacon is crisp and “candied”. There never seems to be enough of these addictive, festive and perfect for both Thanksgiving and Christmas entertaining. You can assemble these mini bites ahead of time, then just bake them up once guests arrive. They can be served warm or at room temperature. Though I think they’re best warm and fresh out of the oven.

½ cup light or dark brown sugar
1-2 Tbsp. fresh rosemary, chopped
sear salt
black pepper, freshly ground
2 sheets (1 box) frozen puff pastry, thawed in the refrigerator overnight
1 egg, beaten
1 cup sharp cheddar cheese, or a mix of your favourite cheeses, freshly shredded
1-2 tsp. ground cayenne pepper
24 strips thin cut bacon, or 12 sticks of thicker bacon, halved

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line 2 baking sheets with foil and place a wire rack on top. Lightly rub each rack with olive oil.

In a shallow bowl, combine the brown sugar, rosemary, and a pinch each of salt and pepper.

Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about ½ cup of cheese over each sheet, then sprinkle with cayenne. Dust a rolling pin lightly with flour and roll the rolling pin over the cheese, gently pressing the cheese into the pastry.

Fold the pastry in half, then cut each into 12 (½") wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. It's ok if some of the cheese falls out.

Take a piece of bacon and wrap it around the twisted pastry. Repeat with the remaining twists. Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.

Bake 30-50 minutes, rotating the pans halfway through. Start checking the twists at around 30 minutes. Serve warm or at room temperature, though I love them warm.