During a time when I was rushing to prepare something to put on the table for an unexpected visit, I tried this quick puff pastry and bacon appetizer, adapted from an idea seen with Andreea_Caroline. I thought it was suitable to use bacon instead of salami, especially since I already had some in the fridge. Every time I make these rolls, they disappear quickly - with the only downside being that you don’t get too many from one pack of puff pastry.
Quick Info
Total time: approximately 35 minutes
Preparation time: 10 minutes
Baking time: 20-25 minutes
Servings: 10-12 rolls (depending on size)
Difficulty: easy
Recipe type: savory appetizer, for occasions or quick snacks
Ingredients
1 pack of puff pastry (Bella - 400-500 g, standard size)
350 g bacon (ideally thinly sliced)
1 egg yolk
1 teaspoon milk
a little white pepper, ground
cumin (to taste, for sprinkling on top)
Preparation method
1. Take the puff pastry out of the fridge and let it sit at room temperature for a few minutes, just enough to work with it. Carefully unroll it directly on the foil it was wrapped in. Do not stretch or thin it more than it already is.
2. Cut the bacon into the thinnest slices possible, if it isn’t already sliced.
3. Arrange the slices of bacon over the entire surface of the dough, on one side only. If the slices are wider than the dough, adjust them to cover evenly.
4. Portion the dough - cut strips the width of the bacon slices with a knife or a pizza cutter. The strips should be wide enough to make loose rolls.
5. In a small bowl, mix the egg yolk with the milk and a little white pepper.
6. Brush each strip of puff pastry, on the side without bacon. You can also brush the top after rolling.
7. Sprinkle cumin seeds over the brushed surface.
8. Place the bacon slices on the brushed side, if you haven’t already, and roll each strip without tightening too much. The dough should remain loose; otherwise, it will rise unevenly.
9. Place the formed rolls in muffin tins (if you have them), with the seam side down. If you don’t have tins, place them directly on a baking sheet lined with parchment paper, leaving a little space between them.
10. Brush each roll with the egg yolk mixture and sprinkle a little more cumin on top.
11. Place the tray in the oven, preheated to 180°C. Bake for 20-25 minutes, until golden and the pastry is puffed and tender.
12. Remove them from the oven and let them cool for 2-3 minutes before taking them out of the tins or tray.
Why I make this recipe often
These puff pastry and bacon rolls are quick, require few ingredients, and are suitable for any visit. They are easy to prepare and never last long. For me, they are a simple solution for a warm or cold appetizer without any hassle.
Tips and variations
Tips
If you use un-sliced bacon, keep it in the fridge until you cut it - it slices easier this way.
Do not roll the puff pastry too tightly to allow for proper rising.
If the bacon is very salty, do not add more salt to the egg.
It’s good to use muffin tins to keep the shape of the rolls, but they can also be baked on a simple tray.
Substitutions
You can also use salami instead of bacon, following the basic recipe model. Pressed ham works too, although the final taste will be different.
If you don’t have white pepper, use finely ground black pepper.
Cumin can be omitted if you don’t like it.
Variations
Sprinkle a little grated cheese over the bacon before rolling for an extra flavor.
Instead of cumin, try sesame or poppy seeds.
Serving ideas
They are good both warm and cold. You can put them on a platter for any festive meal or brunch. They pair well with plain yogurt or sour cream dips.
Frequently asked questions
How thick should the bacon be?
It’s best to use bacon sliced as thin as possible, so it can roll easily and cook well during baking.
Can I use frozen puff pastry?
Yes, just make sure to completely thaw it in the fridge before use, so it doesn’t tear when unrolling.
Can I use another type of meat?
You can try salami, ham, or even thinly sliced smoked chicken.
Can I make them without muffin tins?
Yes, the rolls can be placed directly on a tray, just leave space between them.
Can I prepare the rolls in advance?
You can assemble them and keep them in the fridge for a few hours, but bake them just before serving for the best texture.
Nutritional values
Approximately, one roll has about 130-150 kcal.
For an average serving (approx. 1/10 of the recipe):
Proteins: 4-5 g
Fats: 10 g
Carbohydrates: 8-10 g
Values are indicative and may vary depending on the type of puff pastry and bacon used. The recipe is rather high in fats due to the bacon and pastry.
Storage and reheating
The puff pastry and bacon rolls are best fresh out of the oven. They can be stored in the fridge for up to 24 hours in a sealed container. They can be reheated for 2-3 minutes in the oven or 10-15 seconds in the microwave, but the texture will not be as flaky as when freshly made. I do not recommend keeping them for more than a day, as the pastry will soften.
Quick Info
Total time: approximately 35 minutes
Preparation time: 10 minutes
Baking time: 20-25 minutes
Servings: 10-12 rolls (depending on size)
Difficulty: easy
Recipe type: savory appetizer, for occasions or quick snacks
Ingredients
1 pack of puff pastry (Bella - 400-500 g, standard size)
350 g bacon (ideally thinly sliced)
1 egg yolk
1 teaspoon milk
a little white pepper, ground
cumin (to taste, for sprinkling on top)
Preparation method
1. Take the puff pastry out of the fridge and let it sit at room temperature for a few minutes, just enough to work with it. Carefully unroll it directly on the foil it was wrapped in. Do not stretch or thin it more than it already is.
2. Cut the bacon into the thinnest slices possible, if it isn’t already sliced.
3. Arrange the slices of bacon over the entire surface of the dough, on one side only. If the slices are wider than the dough, adjust them to cover evenly.
4. Portion the dough - cut strips the width of the bacon slices with a knife or a pizza cutter. The strips should be wide enough to make loose rolls.
5. In a small bowl, mix the egg yolk with the milk and a little white pepper.
6. Brush each strip of puff pastry, on the side without bacon. You can also brush the top after rolling.
7. Sprinkle cumin seeds over the brushed surface.
8. Place the bacon slices on the brushed side, if you haven’t already, and roll each strip without tightening too much. The dough should remain loose; otherwise, it will rise unevenly.
9. Place the formed rolls in muffin tins (if you have them), with the seam side down. If you don’t have tins, place them directly on a baking sheet lined with parchment paper, leaving a little space between them.
10. Brush each roll with the egg yolk mixture and sprinkle a little more cumin on top.
11. Place the tray in the oven, preheated to 180°C. Bake for 20-25 minutes, until golden and the pastry is puffed and tender.
12. Remove them from the oven and let them cool for 2-3 minutes before taking them out of the tins or tray.
Why I make this recipe often
These puff pastry and bacon rolls are quick, require few ingredients, and are suitable for any visit. They are easy to prepare and never last long. For me, they are a simple solution for a warm or cold appetizer without any hassle.
Tips and variations
Tips
If you use un-sliced bacon, keep it in the fridge until you cut it - it slices easier this way.
Do not roll the puff pastry too tightly to allow for proper rising.
If the bacon is very salty, do not add more salt to the egg.
It’s good to use muffin tins to keep the shape of the rolls, but they can also be baked on a simple tray.
Substitutions
You can also use salami instead of bacon, following the basic recipe model. Pressed ham works too, although the final taste will be different.
If you don’t have white pepper, use finely ground black pepper.
Cumin can be omitted if you don’t like it.
Variations
Sprinkle a little grated cheese over the bacon before rolling for an extra flavor.
Instead of cumin, try sesame or poppy seeds.
Serving ideas
They are good both warm and cold. You can put them on a platter for any festive meal or brunch. They pair well with plain yogurt or sour cream dips.
Frequently asked questions
How thick should the bacon be?
It’s best to use bacon sliced as thin as possible, so it can roll easily and cook well during baking.
Can I use frozen puff pastry?
Yes, just make sure to completely thaw it in the fridge before use, so it doesn’t tear when unrolling.
Can I use another type of meat?
You can try salami, ham, or even thinly sliced smoked chicken.
Can I make them without muffin tins?
Yes, the rolls can be placed directly on a tray, just leave space between them.
Can I prepare the rolls in advance?
You can assemble them and keep them in the fridge for a few hours, but bake them just before serving for the best texture.
Nutritional values
Approximately, one roll has about 130-150 kcal.
For an average serving (approx. 1/10 of the recipe):
Proteins: 4-5 g
Fats: 10 g
Carbohydrates: 8-10 g
Values are indicative and may vary depending on the type of puff pastry and bacon used. The recipe is rather high in fats due to the bacon and pastry.
Storage and reheating
The puff pastry and bacon rolls are best fresh out of the oven. They can be stored in the fridge for up to 24 hours in a sealed container. They can be reheated for 2-3 minutes in the oven or 10-15 seconds in the microwave, but the texture will not be as flaky as when freshly made. I do not recommend keeping them for more than a day, as the pastry will soften.