Summary

Ingredients

• 1 packet puff pastry from the refrigerated shelf
• 1 packet cheese, grated e.g. gratin cheese
• 1 egg (s)
• salt and pepper
• Teaspoon paprika powder
• 1 packet bacon or 2, as required
• 50 g suar, brown
• 1 tablespoon rosemary, chopped or herbs Provence

Print Recipe Pin Recipe

Instructions

1. I preheat the oven to 180 degrees circulating air.
2. I roll out the puff pastry a little so that it becomes thinner and a little larger, which brings me to a size of approx. 25 x 45 cm. To roll out, I leave the dough on the paper with which it is wrapped - it won`t stick to the work surface that way.
3. Next, I spread the cheese on the puff pastry and press it down a little with the rolling pin. You can of course do that with your hands too.
4. In a small bowl I whisk the egg with pepper, paprika powder and a little salt and spread the mixture evenly on the cheese - carefully so that the cheese stays on the dough.
5. Next, I cut the dough into approx. 2 x 25 cm strips. I fold the strips in the middle and press them together at the ends, with the cheese side on the outside. I then take the strips at both ends and twist them two to three times in the opposite direction. Then I just wrap the bacon around it. I spread the strips on the baking sheet lined with baking paper.
6. Finally I mix the sugar with the rosemary on a flat plate and sprinkle the strips with it. I like the sweetness to the savory and take about 1 1/2 teaspoons of rosemary and sugar mixture per strip. Depending on the taste, you can of course sprinkle separately, so the dosage of the individual ingredients is easier.
7. I bake them for about 20 minutes. Depending on the oven, you should check before the baking time is up to ensure that nothing burns as the sugar caramelises.