Whether it’s for a holiday aperitif or a weekend aperitif, I always really appreciate puff pastries. Crunchy and crunchy, they are always unanimous. They also have the advantage of being easy to prepare.
There are many recipe ideas. But, I wanted to try some slightly different and unexpected flavors. I really like to marry the saltiness of the bacon with the maple syrup. For brunch, it’s really the best. That’s what I wanted to find here. With cheddar (or another grated cheese) and a good pinch of trapper’s salt, it’s just perfect. These puff pastries caramelize slightly when cooked. this is delicious !
Trapper’s salt is a mixture of maple sugar, salt, and spices. It brings a slightly spicy touch to the whole. If you don’t know this salty sweet mix, I really invite you to discover it.
These puff pastries are of course best when eaten soon after baking. However, they remain very crispy and can be prepared a little in advance.
Bacon and maple syrup pastries:
10 thin slices of bacon
3 tbsp maple syrup
2 puff pastry
150 g grated cheddar (or mozzarella, county…)
Preheat the oven to 180°C.
Drizzle the bacon slices with maple syrup.
Roll out a puff pastry and cover it with grated cheese. Season with trapper mix.
Cover with the second dough and pass the rolling pin over them to weld them lightly.
Cut the pasta into 11 strips.
Place the bacon slices on the strips and twist them on themselves. The slices stretch easily to cover the entire strip. Put a half slice at each end, shorter.
Brush the puff pastries with maple syrup and sprinkle with trapper’s salt.
Bake for about 30 minutes. The puffs should hang a nice dark color.
Let cool. Cut them if necessary for the service.
To finish: if you don’t have trapper’s salt, you can just use salt and pepper. I also like to take smoked pepper flakes.
The recipe is very simple to make, but rather difficult to explain. If you want to see all the steps of the realization, you can go to my Instagram account where I will publish a video of the recipe. You will see how simple this recipe is.