This recipe has been a game changer for my weekend entertaining. I first discovered the idea of wrapping cheese-stuffed pastry with bacon during a holiday potluck where I wanted something that felt indulgent but could be made ahead and baked to order. The result is a stunning contrast of textures and flavors. The puff pastry puffs into flaky layers that lift the cheddar into pockets of molten cheese while the bacon crisps up around each twist. The brown sugar and rosemary create a caramelized, herbaceous glaze that plays beautifully against the savory notes.

I remember the first time I served these at a family gathering. My normally reserved cousin took one bite and announced they would vanish before the main course. Children loved the sweet crust and melty cheese while adults kept going back for more because the bacon made each bite feel like a treat. They work equally well as an appetizer, a cocktail hour snack, or a cozy game-day finger food. Because most ingredients are pantry staples, these come together quickly and can be scaled for a crowd.

Ingredients

• Frozen puff pastry sheets (2 sheets, thawed): Use the classic rectangular sheets from the freezer aisle, thawed in the refrigerator overnight. Brands like Pepperidge Farm or Jus-Rol give consistent lift and flaky layers.
• Sharp cheddar cheese (2 cups shredded, about 8 ounces): Choose a well-aged block for maximum flavor. Grate from a block rather than using pre-shredded to avoid anti-caking agents that can affect melting.
• Thin-cut bacon strips (12 slices): Thin-cut cooks through during the pastry bake. Look for regular and not overly thick slices so the pastry has time to puff and the bacon can crisp.
• Brown sugar (1/4 cup packed): Light or dark both work. Dark produces a slightly deeper molasses note. Packed helps the sugar adhere to the twists.
• Fresh rosemary (2 tablespoons chopped): Finely chop fresh leaves. Fresh rosemary gives a piney, aromatic bite that brightens the sugar coating.
• Beaten egg (1 large): For the egg wash to promote glossy, golden pastry.
• Cayenne pepper (optional, 1/4 teaspoon): Adds a faint warmth that contrasts the sweetness. Use sparingly to keep the overall balance.
• Kosher salt and freshly ground black pepper: Season lightly before baking; the bacon and cheese already contribute salt so balance to taste.

Instructions

Prepare the pastry and cheese:Preheat the oven to 375 degrees Fahrenheit. On a lightly floured surface, unroll one thawed pastry sheet and, using a rolling pin, gently extend the sheet to smooth seams and get an even thickness. Evenly sprinkle about half of the shredded sharp cheddar across the surface in a single layer to encourage pockets of melted cheese once baked.Cut into strips:With a sharp knife or pizza cutter, slice the cheese-topped pastry into long strips about 1 inch wide. If you prefer larger twists, make strips 1.25 inches. Work quickly so the pastry stays cool and easy to handle.Wrap with bacon:Lay a slice of thin-cut bacon beside each pastry strip and wrap the bacon around the strip tightly, starting at one end and spiraling to the other. Trim excess bacon if the slice is far longer than the pastry strip. For a tighter twist, overlap bacon slightly as you wrap.Egg wash and sugar-rosemary coating:Beat one large egg with a tablespoon of water. Lightly brush the pastry surface with the egg wash to promote browning. In a shallow dish combine the packed brown sugar and chopped rosemary. Roll each bacon-wrapped twist in the mixture until the sugar adheres. Shake off excess sugar so it does not burn during baking.Season and place on sheet:Place the twists on a parchment-lined baking sheet, leaving space for expansion. Season with a pinch of kosher salt, freshly ground black pepper, and a light dusting of cayenne if using. Optionally chill on the sheet for 10 minutes to firm the bacon and pastry before baking to help maintain shape.Bake until golden:Bake in the preheated oven at 375 degrees Fahrenheit for about 30 to 40 minutes. Look for deeply golden puff pastry layers and crisp bacon. Rotate the pan halfway through baking for even color. If bacon is not yet crisp but pastry is browning too quickly, tent loosely with foil and continue until bacon reaches desired crispness.Rest and serve:Remove from oven and transfer to a cooling rack for 5 minutes to set. Serve warm so the cheddar is slightly molten and the sugar has caramelized. These are best eaten within an hour of baking for optimal texture.

Storage Tips

Store cooled twists in an airtight container in the refrigerator for up to three days. To reheat, place on a baking sheet in a 350 degrees Fahrenheit oven for 8 to 10 minutes until warmed through and the pastry refreshes its crisp. For longer storage, freeze fully baked twists in a single layer on a tray until solid, then transfer to a freezer bag for up to three months. Reheat from frozen at 350 degrees Fahrenheit for 12 to 18 minutes, covering with foil for the first half to prevent overbrowning and removing for the last few minutes to crisp the bacon.

Ingredient Substitutions

If you need dairy-free options, substitute dairy-free flaky pastry and a plant-based shredded cheddar alternative, though melting will differ and results vary. For a less sweet coating, mix 2 tablespoons brown sugar with 2 tablespoons finely grated Parmesan and use sparingly. If rosemary is not available, finely chopped fresh thyme makes a fragrant alternative. For thicker bacon, precook slices until partially rendered, drain, then wrap to ensure the pastry puffs fully without undercooking the bacon.

Serving Suggestions

Serve warm on a platter with small bowls of mustard or aged balsamic for dipping. Pair with a crisp green salad and a light vinaigrette for a lunch or with a cheese board and charcuterie for an elegant appetizer spread. Garnish individual servings with a pinch of flaky sea salt and a tiny sprig of rosemary for an attractive finish. These also work well alongside warm apple chutney for a seasonal contrast.

Cultural Background

Wrapping savory fillings in puff pastry is a technique found across European culinary traditions. Puff pastry itself traces to French patisserie and is prized for producing distinct layered flakiness through laminating butter and dough. Combining bacon with pastry taps into classic comfort-food sensibilities popular in American and British home cooking. The addition of brown sugar and rosemary is a modern twist that blends sweet and savory flavors much loved in contemporary appetizer culture.

Seasonal Adaptations

In summer, swap rosemary for chopped fresh basil and replace brown sugar with a light honey drizzle right after baking for a brighter finish. In fall, add 1 tablespoon of finely chopped dried apple or pear to the sugar mix for autumnal notes. Around the holidays, fold a small pinch of ground nutmeg into the sugar for warmth and serve alongside spiced cider or mulled wine.

Meal Prep Tips

For meal prep, assemble the twists up to 24 hours ahead and store on a parchment-lined sheet covered in the refrigerator. Bake from chilled, adding a couple of extra minutes to the bake time. For larger batches, bake in multiple sheets rotated between racks to ensure even browning. Use baking stones or heavy-gauge pans if possible for steadier heat distribution that produces more consistent browning and crisping.

These twists are endlessly adaptable and consistently a crowd pleaser. Enjoy the crunchy, salty, sweet, and herb-scented layers with friends and family and make them your own with small swaps to suit the season or your pantry.