Candied Bacon and Cheddar Puff Pastry Wheels

Reason # 2 why I love brunch… eating outside with the sun shining. Ok, maybe the sun is not always shining when you eat brunch but I sort of feel like it’s a very important component to brunch. However, living in LA the sun is shining 95% of the time so I’m a bit spoiled.

Now, let’s talk about this puff pastry. First off, it’s puff pastry, need I say more? Second, it is made with candied bacon and cheddar which delivers the most delicious sweet and salty combination. Sweet and salty is absolutely my favorite flavor combination and when it involves bacon it’s impossible to resist.

This is one of those dishes that can literally be consumed at any time of the day and feels appropriate. It’s another entertaining staple because it’s so easy to make and takes 5 minutes to assemble. The bacon can be made 3 days in advance and stored in the fridge for when you’re ready to assemble. You can even fully assemble these the night before and place on a lined baking sheet in the fridge. Just remove from the fridge about 30 minutes before you pop them in the oven.

This recipe is a MUST make. Just trust me on this one and try it. The only thing you will regret is how many you eat. Pair these with my Kale Avocado Toast with Parmesan Vinaigrette for the perfect brunch.

Recipe

Ingredients:

1 sheet of Puff Pastry

1 lb bacon

3/4 cup shredded cheddar cheese

6 Tbsp brown sugar

1/4 tsp cayenne pepper

1/2 tsp rosemary

To make candied bacon:

Preheat oven to 400 degrees.

In a small bowl combine 3 Tbsp brown sugar, cayenne pepper, and rosemary. Set aside.

Line baking sheet with parchment paper.

Lay bacon on a single layer on the lined baking sheet.

Rub bacon with brown sugar mixture.

Put bacon in oven for 20-25 minutes or until crispy.

When bacon is done, remove from baking sheet and let cool.

Once bacon is cool, chop into small pieces.

To make the Puff Pastry:

Keep oven at 400 degrees.

Take sheet of puff pastry and roll out to 1/8” thick.

Sprinkle 3 Tbsp brown sugar and the cheddar cheese onto the puff pastry and spread to cover the pastry.

Add the chopped bacon over the cheese and sugar.

Press bacon, sugar and cheddar into the pastry with your hands so that it is easier to roll.

Starting with the shorter side of the dough, roll up into a log.

Cut pinwheels about 1” thick

Place on a lined backing sheet and bake for 15 minutes or until golden brown.

Serve warm.

Enjoy!