Cheesy Puff Pastry Straws with Bacon
Ingredients
- 0.7 pcPuff pastry (unrolled)
- 66.7 gSmoked lardons (finely chopped)
- 66.7 gEmmental cheese (grated)
- 0.7 pcEgg (beaten)
- 0.7 pinchNutmeg (ground)
- 0.7 pinchBlack pepper ground
Method
A pastry that cracks under the tooth, releasing the smoky fat of the bacon and the melt of the gratin cheese. The smell of warm butter and grilled lard fills the room as soon as the oven opens.
- 1
Preheat the oven to 200°C. Chop the bacon very finely with a knife so that they integrate perfectly into the dough without tearing it.
- 2
In a bowl, beat the egg with a pinch of black pepper and a pinch of nutmeg. This will bring color and character to the puff pastry.
- 3
Unroll the puff pastry. Brush the entire surface with the beaten egg. Evenly distribute the grated emmental and chopped bacon. Lightly press with a rolling pin or your hand to fix the garnish.
- 4
Cut into 2 cm wide strips. Place them on a baking sheet. Bake for 12 to 15 minutes. The pastry should be well-risen, the edges dry and deep gold.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough to keep the layering clean.
- If the dough gets too soft, put it in the fridge for 10 minutes before baking for better rising.
How long does this dish keep?
Keep for 2 days in an airtight container. Reheat for 5 minutes in a hot oven to restore the crunch.
