Cheesy Bacon Twists with Puff Pastry and Pepper Jelly

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Serves: 12 twists

One sheet of puff pastry dough, defrosted
Three tablespoons of Bailey Farms Pepper Jelly
½ cup finely grated cheese of your choice
Toppings of your choice, such as:
1 tablespoon finely chopped herbs, like rosemary, basil, thyme, or sage….1 tablespoon finely chopped jalapeno…2 tablespoons finely chopped green onion…2 tablespoons minced garlic…freshly ground pepper…anything else you like!
12 slices of bacon
½ cup brown sugar (optional)

Preheat oven to 350.

Cut puff pastry into 12 long strips.

Brush strips with jam or egg. Sprinkle with cheese and other toppings.

Gently press the cheese and toppings into the dough. You can use a rolling pin or your hands.

Fold each strip in half over the cheese and pinch ends together. Twist gently and set aside.

Wrap bacon around each pastry twist.

Optional step: Place the brown sugar in a small bowl. Dip the bacon-wrapped pastry in the sugar and roll back and forth to coat.
Place bacon-wrapped twists on a wire rack. Place the rack inside a rimmed baking sheet lined with foil. Liquid will collect in the bottom of the baking sheet, so DO NOT substitute a cookie sheet for this step! Also, turn your fan on. These tend to smoke.

Bake for 20-30 minutes, checking often. They are done when the bacon is cooked through. Let cool briefly then enjoy.

These are best fresh but also quite good at room temperature. The pastry will lose crispiness if refrigerated – but even then, they’re pretty darn tasty.

Adapted from a recipe from