Bacon Cheese Straws Recipes

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BACON AND CHEESE STRAWS



Bacon and Cheese Straws image

What's better than plain old cheese straws? Bacon and Cheese Straws, that's what! These easy peasy puff pastry twists are made with streaky bacon, Dijon mustard and mature cheddar cheese for a delicious variation on classic cheese straws. They make excellent party nibbles or snacks. Adored by adults and kids alike, they are super easy to make and involve only 10 minutes hands on time!!

Provided by Eb Gargano

Categories     Nibbles     Party Food     Snacks

Time 35m

Number Of Ingredients 7

Oil for greasing (or greaseproof paper)
Plain flour for dusting your worksurface
320 g pack ready rolled puff pastry (see note)
75 g mature cheddar cheese
2 tablespoons Dijon mustard (optional)
8 rashers (strips) streaky bacon
1 egg (beaten)

Steps:

  • Lightly grease a large baking tray with a little oil or line with greaseproof paper.
  • Lay out the ready rolled pastry on a floured surface, sprinkle the cheese all over the pastry and fold in half.
  • Roll out the pastry to roughly 25 x 40cm (10 x 16 inches). It should be wide enough to place 8 rashers of bacon side-by-side and just a little longer than 1 rasher of bacon in the other direction (see picture above).
  • Spread the pastry with the mustard and then lay out the bacon so the bacon is just touching but not overlapping.
  • Cut down between the bacon, so you have 8 strips, then twist each strip several times and place on the prepared baking tray.
  • Chill the twists for a minimum of 20 minutes in the fridge.
  • Just before you plan on cooking the cheese straws, heat your oven to 220C / 200C / gas mark 7 / 425F.
  • Remove the cheese straws from the fridge and brush with the beaten egg.
  • Cook for 25-30 minutes, or until golden on top and cooked all the way through.
  • Eat as soon as they are cool enough to hold.
  • Store any uneaten cheese straws in an airtight container in the fridge for up to 3 days. Reheat for 10 minutes at 220C / 200C / gas mark 7 / 425F or until piping hot all the way through.

Nutrition Facts : Calories 372 kcal, Carbohydrate 18 g, Protein 9 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 373 mg, ServingSize 1 serving

BACON AND CHEESE STRAWS



Bacon and cheese straws image

Cheese straws are in my top ten all-time favourite recipes and are easy to make. For a little extra spice, sprinkle on some paprika or cayenne.

Provided by Lorraine Pascale

Categories     Starters & nibbles

Yield Makes 14 cheese straws

Number Of Ingredients 7

1 x 375g/13oz puff pastry
plain flour, for dusting
1 tbsp English mustard
100g/3½oz mature cheddar, grated
freshly ground black pepper
14 slices good-quality streaky bacon
1 free-range egg, lightly beaten

Steps:

  • Line a baking tray with greaseproof paper.
  • Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness.
  • Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece.
  • Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray.
  • Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes.
  • Preheat the oven to 220C/425F/Gas 7.
  • Remove the twists from the fridge and brush with the beaten egg.
  • Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool.

CHEESY BACON STRAWS



Cheesy Bacon Straws image

Provided by Trisha Yearwood

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 5

1/4 cup maple syrup
2 teaspoons red pepper flakes
1/2 orange, juiced
1 pound regular uncured bacon (not thick cut)
1/4 cup finely shredded Cheddar

Steps:

  • Preheat the oven to 375 degrees F and fit a baking sheet with a wire rack.
  • In a small saucepot, mix the maple syrup, red pepper flakes, orange juice and 1/4 cup water. Bring to a boil, then remove from the heat.
  • Line up the bacon slices on the wire rack and brush with the hot maple syrup mixture. Sprinkle some cheese on each piece of bacon. With a skewer in hand, fold the end of a piece of bacon in half lengthwise and press the skewer through the end. Do this to 4 pieces of bacon, spreading them out evenly across the skewer, and place the skewer on the baking sheet. Twist the bacon pieces into long spirals so as to create straws. Take another skewer and skewer the bottom of each piece of bacon to keep the bacon twisted. Do this to all the bacon.
  • Bake until the bacon browns, about 35 minutes. Let cool slightly on the rack; the bacon will get crunchy as it sits. Serve immediately.

LORRAINE'S BACON-CHEDDAR STRAWS



Lorraine's Bacon-Cheddar Straws image

Provided by Lorraine Pascale

Categories     appetizer

Time 1h10m

Yield 14 cheese straws

Number Of Ingredients 6

All-purpose flour, for dusting work surface
One 13-ounce package puff pastry
1 tablespoon prepared English mustard
14 strips good-quality streaky bacon
3 ounces mature Cheddar, grated
1 free-range egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll the puff pastry into a large rectangle, 1/4-inch-thick.
  • Rotate the pastry so that the longer side is facing you. Spread the mustard evenly over the pastry. Lay the bacon slices on the pastry, long side facing you, leaving a small gap in between each slice. Trim any messy edges that spill over the puff pastry, to neaten the rectangle into a straighter edge. Sprinkle the Cheddar over the bacon. Cut in between each slice to form individual pastry-bacon strips.
  • Carefully twist each strip 4 or 5 times, so it looks like a curly straw. Place on the prepared baking sheet and brush with beaten egg. Chill in the fridge for 15 to 20 minutes.
  • Remove the twists from the fridge and brush a second time with beaten egg. Bake until the pastry is well risen and golden-brown, 15 to 20 minutes. Set aside to cool.

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