Cheesy Puff Pastry Straws with Bacon

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 280
• Protein: 11 g
• Carbs: 17 g
• Fat: 18 g

Ingredients

• 0.7 piece Puff pastry ( unrolled )
• 66.7 g Smoked lardons ( finely chopped )
• 66.7 g Emmental cheese ( grated )
• 0.7 piece Egg ( beaten )
• 0.7 pinch Nutmeg ( ground )
• 0.7 pinch Black pepper ground

Instructions

1. Oven and bacon preparation

   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. Egg wash

   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. Filling the pastry

   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. Cutting and baking

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in an airtight container. Reheat for 5 minutes in a hot oven to restore the crunch.