Bacon Puff Pastry Cheese Twists should be baked to a golden brown and served as an appetizer.
1 package frozen puff pastry dough thawed, 2 sheets
1 cup Chutney or apricot preserves
1 egg, beaten
2 cups cheddar cheese, shredded
1 kg Rica bacon about 24 slices
- Preheat oven to 190C. Line 2 rimmed baking sheets with aluminum foil. Set baking racks in each pan and spray racks with cooking spray.
- Roll out one puff pastry sheet. Brush with egg and spread ½ cup of chutney or preserves over dough up to edges. Sprinkle evenly with 1 cup of shredded cheese pressing lightly into dough to adhere. Starting at the short end of dough, fold over to enclose cheese mixture and press down lightly to seal. Cut short-wise into strips. Repeat process with remaining puff pastry and ingredients.
- Lay out one slice of bacon and lay one strip of cheese dough, stretching carefully the length of bacon. Pinching both ends, twist in opposite directions several times to spiral bacon and dough. Place on baking rack. Repeat with all.
- Bake 30 minutes or until pastry is browned and bacon crisp. Let cool five minutes and carefully remove twists from racks. Serve warm.