- 1 package frozen puff pastry
- 1 egg, beaten
- 1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
- 1–2 tsp. cayenne pepper (optional)
- 26–30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
- 1/2 cup brown sugar
- 1 Tbsp. fresh rosemary, minced (may sub sage or thyme)
- 1/4 tsp. salt
- 1/2 tsp. pepper
- Honey (optional for drizzling)
- Preheat oven to 375 °F.
- Dust a cutting board with flour and place a sheet of puff pastry on top.
- Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper.
Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface.
- Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry.
- Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together.
- Now gently twist each strip several times.
- Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet.
- Repeat with the remaining puff pastry and bacon until everything has been used.
- Add the brown sugar, rosemary, salt, and pepper to a shallow bowl or pie plate and toss well.
- Carefully take one bacon-wrapped pastry and dip it in the brown sugar mixture, using your hands to coat all over the twist. Repeat for each twist.
- Place each twist on the baking sheet.
- Bake the twists for 30–50 minutes, rotating the pans halfway through.
- Check them at around 30 minutes and then every 5–10 minutes after until lightly browned.
- Remove from the oven and cool for five minutes.