These Puff Pastry Cheese and Bacon Wraps use ready rolled Puff Pastry. They make a great appetizer or midday snack. They are also good for an afterschool bite to eat. As they are baked and ready to eat in 30 mins.
Each wrap is spread with a thin layer of Green Pesto. This is then topped with a slice of cheese and pieces of pre-cooked bacon. Each pastry corner is folded into the middle. What could be simpler?
If you’re going to serve these as an appetizer or for a party. Try making some cakes or sheet cakes to go with them.
What ingredients are needed?
You only need 4 ingredients to make these wraps.
- Ready Made All Butter Puff Pastry.
- Cheese Slices
- Good lean bacon. Especially the brands without added nitrates.
- A jar of Pesto.
If you don’t have time to make your own Puff Pastry. I suggest you buy Ready Made. The All Butter dough is already rolled for you to the correct thickness. And is lovely and flaky when baked. All you need do is roll it out onto a prepared baking sheet placed on a sturdy baking tray.
It’s available to buy in sheets or rolls at most supermarkets.
How to make Cheese and Bacon Puff Pastry Wraps.
- Pre-heat the oven to 190 deg fan oven. Place a baking sheet onto a large flat baking tray
- Fry the bacon in a frying pan, until cooked through but not crispy. (Fig 1). No need to add any oil or butter. Leave to one side to cool a little.
- Roll out the ready made puff pastry onto the baking sheet. Cut evenly into 12 squares. (Fig 2). A pizza wheel makes the job a lot easier.
- Spread the Pesto over the Puff Pastry. (Fig3). Add a slice of Cheese (Fig4). Add the strips of cooked bacon on top of the cheese. (Fig 5).
- Carefully fold two opposite corners of the pastry into the middle. (Fig 6). This can be a little fiddly as the pastry is quite sticky. So no need to wet the corners. Don’t worry about them looking perfect. Rustic is good.
- (Fig 7) Grate more cheese on the top. Bake in the oven for 15 – 20 mins. Or until cooked with golden baked flaky pastry and melted cheese on top.
- Remove from the oven and leave to cool a little before serving.
Baker’s Tips
- For smaller bit sized pieces. Cut the Puff Pastry into smaller squares. Add smaller amounts of filling.
- As an alternative filling. Try spreading with Mustard or Red Pesto.
- For a vegetarian version omit the bacon and replace it with slices of baby tomatoes.
Keen to Bake More?
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Puff Pastry Cheese and Bacon Wraps.
Equipment
- Baking sheet or Baking Parchment
- Baking Tray
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 1 packet 375g Ready Made. All butter Ready Rolled Puff Pastry
- 4 rashers of lean bacon cut into chunks
- 2 tablespoons Green Pesto
- 6 cheese slices sliced in half
- Approx. 60g cheese for the topping grated
Instructions
- Pre-heat the oven to 190 deg fan oven. Place a baking sheet onto a large flat baking tray
- Fry the bacon in a frying pan, until cooked through but not crispy. (Fig 1). No need to add any oil or butter. Leave to one side to cool a little.
- Roll out the ready made puff pastry onto the baking sheet. Cut evenly into 12 squares. (Fig 2). A pizza wheel makes the job a lot easier.
- Spread the Pesto over the Puff Pastry. (Fig3). Add a slice of Cheese (Fig4). Add the strips of cooked bacon on top of the cheese. (Fig 5).
- Carefully fold two opposite corners of the pastry into the middle. (Fig 6). This can be a little fiddly as the pastry is quite sticky. So no need to wet the corners. Don't worry about them looking perfect. Rustic is good.
- (Fig 7) Add the grated cheese on the top. Bake in the oven for 15 - 20 mins. Or until cooked with a golden baked flaky pastry and the cheese has melted.
- Remove from the oven and leave to cool a little before serving.
Notes
Baker's Tips
- For smaller bit sized pieces. Cut the Puff Pastry into smaller squares. Add smaller amounts of filling.
- As an alternative filling. Try spreading with Mustard or Red Pesto.
- For a vegetarian version omit the bacon and replace it with slices of baby tomatoes.
Made these today. They are delicious and I shall be making them again. Lovely recipe
Thanks, Viv. I’m so pleased that you like the recipe. I often keep a packet or two of Puff Pastry in the freezer as I make these regularly.
Supervised my ‘I can’t cook’ daughter in law making this yesterday ! We made one large slices as it made portioning easier for the family She was over the moon with her achievement and how easy it was ?Then went on to make soup and then shortbread biscuits So a super proud girlie and yes , she can cook ! So we have booked our next cooking session. Thank you ???
How wonderful to hear that you are both baking together. And by the sound of it. Having fun.
These are delicious! The only difficulty is trying not to eating them in one go!