Bacon puff pastry twists are tasty bacon appetizers that can also be served as breadsticks with creamy soups. Only 5-ingredients and a 10-minute preparation make them an ideal recipe for last minute entertaining!
This post includes useful information and tips for beginner cooks or anyone making these bacon puff pastry twists for the first time. More process photos are included in the recipe card at the bottom of this post if needed.
How to make bacon puff pastry twists
The whole prep is simple: Half of the pastry is covered in mustard and topped with bacon. This is covered with the remaining half of the pastry and cut into strips.
Twist each strip 2-3 times, place onto a baking tray and brush with beaten egg. Sprinkle with poppy seeds and bake until ready.
Cooking time for these bacon twists can vary slightly so it is good to keep in mind this especially when making bacon puff pastry twists for the first time. Ovens vary from brand to brand and so does the pastry. Thicker and colder pastry might need more time than thinner and warmer.
Avoid using a thick cut of bacon as it might need a longer time in the oven. This would not be a problem in general, but if your pastry is very thin, it will probably cook way faster than the filling which can result in overcooked (dried out) puff pastry bacon twists.
Feel free to use any mustard you like. If you opt for the spicy kind, keep in mind to reduce the quantity unless you like it hot.
- Poppy seeds
- Black or white sesame seeds
- Dried herbs – if you like, sprinkle some oregano, marjoram or basil over.
- Everything bagel seasoning should also work great!
If you don’t have any of these on hand or you don’t want to use them, simply use egg wash only.
Tips for making bacon puff pastry twists
- Make sure to pinch both ends of each twist together to make sure they will stay closed during baking (check process photos if needed).
- This bacon twists recipe can be easily doubled, tripled…
- You can also make them longer if you like. However, don’t make them shorter than 6-inch (16-centimeters). They will be way too short for twisting and might not hold their shape well.
- 1/2-inch (1-centimeter) wide is a good size. Cutting them thicker than that will make them hard to twist.
- For cutting the pastry into strips I recommend using a large sharp knife or pizza cutter. From my experience, the knife does a better job though.
A few tips for entertaining at home:
- A variety of foods is always better than one or two options – that way your guests can choose what they prefer.
- Try to have a balanced selection of appetizers – i.e. if you are having meatballs, or rich cheesy dips or deep-fried snacks, add some light options as well (like a salsa).
- Portion sizes will always vary. This will depend on who you are entertaining – the same recipe might be enough for 4 adults, but plenty for 8 kids, men will more likely eat more than women.
- Also, remember what time of day you host a party or family gathering – is it a dinner party (a 3-course meal might be expected) or will you host after dinner (where a few nibbles should be perfect), lunch (a quick soup and bacon puff pastry twists or/and a tossed salad could be sufficient), etc…
- Always ask about any dietary restrictions of your guests in advance (if not sure) and try to cater to them as well. Your vegan/vegetarian/gluten-free friends will appreciate it! There are many tasty appetizers and finger food recipes to choose from that can be enjoyed by everyone.
And remember to plan ahead. This will help you stay calm and under control. Also, ask for help if you feel a bit overwhelmed or if hosting for the first time.
More appetizers with bacon you might like to try:
Bacon wrapped dates – a favorite Spanish tapas (appetizer) that is so tasty.
Air Fryer Pinwheels – these are made in an air-fryer using puff pastry. So easy to make!
BLT Egg Sliders – a delicious bacon finger food, perfect for any party or family gathering.
And, if you are looking for more puff pastry recipes, simply search for “puff pastry” on our blog to see if you find something you like!
- 1 puff pastry sheet, see note 1
- 1.5 tablespoons classic French mustard, see note 2
- 8 uncooked bacon strips, see note 3
- 1 small egg, beaten
- ½ teaspoon poppy seeds (optional), see note 4
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Unfold/unroll the pastry. Roll it out (if needed) to get a rectangle (see note 1). Cut this in half crosswise (see photo).
- Take one half and place it in front of you so that the longer side is facing you. Spread about a tablespoon of mustard across the pastry, leaving all the edges mustard-free.
- Cover it with bacon strips, moving from left to right (or vice-versa). If the strips are too long, trim the excess off. Take the remaining pastry half and spread the remaining mustard over.
- Top the bacon with the pastry sheet, mustard-side down.
- Slice the pastry into 12 strips.
- Take a strip and twist it with your hands about 3 times.
- Transfer onto a baking tray lined with baking parchment and pinch together/press down both edges of the twist. This will keep it from separating during cooking. Repeat with the rest of them.
- Brush them with beaten egg and sprinkle with poppy seeds.
- Bake at 400 Fahrenheit (200 Celsius) for 15 minutes or until the pastry is nicely puffed and golden brown and the bacon cooked.
- Enjoy warm or at room temperature.
- I used fresh ½ pound of pre-rolled puff pastry, but you can use frozen one (that you have thawed previously according to the package instructions and rolled out if needed). The pastry should be relatively thin (about 1/8-inch max). Mine was a rectangle of 9x13-inch (24x33-centimeters).
- Feel free to use another type of mustard, if you like. When using spicy mustard, you probably will need less.
- Use any bacon you like. You might need to trim off some of it if too long for the pastry. You might also need more or fewer strips, depending on their width. Mine were quite wide.
- Poppy seeds can be omitted or substituted with white or black sesame seeds or even chia seeds. Dried onion flakes might also work.
- Note: not every pastry paper is oven safe so if in doubt, discard the paper that came with your pastry and use baking parchment to line your baking sheet/tray.
- More tips and topping ideas can be found in the post above this recipe card.
- The nutritional information is per 1 twist.
Amount Per Serving: Calories: 97Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 155mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g