Gruyere Candied Bacon Twists
Gruyere Candied Bacon Twists is a easy American recipe that serves 4. 320 calories per serving. Recipe by Laura in the Kitchen on YouTube.
Prep: 48 min | Cook: 35 min | Total: 1 hr 38 min
Cost: $13.50 total, $3.37 per serving
Ingredients
- 1.5 sheet Puff Pastry (thawed, kept refrigerated until use)
- 12 slice Bacon (regular thickness, not thick-cut)
- 1 cup Gruyère Cheese (freshly grated)
- 2 tablespoon Brown Sugar (packed)
- 1 teaspoon Black Pepper (coarsely cracked)
- 1 tablespoon Fresh Rosemary (finely chopped needles)
- 1 Egg (beaten with 1 tsp water for egg wash)
- 1 teaspoon Water (mixed with egg for wash)
Instructions
Thaw Puff Pastry
Remove the puff pastry from the freezer and let it thaw in the refrigerator for about 10 minutes until pliable.
Time: PT10M
Preheat Oven
Set the oven to 375°F (190°C) and allow it to preheat while you finish prep work.
Time: PT10M
Temperature: 375°F
Make Sweet‑Pepper‑Herb Mix
In a small mixing bowl combine brown sugar, coarsely cracked black pepper, and the finely chopped rosemary. Stir until evenly mixed.
Time: PT5M
Grate Gruyère
Grate the Gruyère cheese using a fine grater into a separate bowl.
Time: PT5M
Roll Out Pastry
Lightly flour a clean work surface and roll the thawed puff pastry sheet to a slightly thinner thickness, about 1/8 inch.
Time: PT5M
Add Cheese
Evenly sprinkle the grated Gruyère over the rolled pastry and gently press it into the dough.
Time: PT3M
Cut Strips
Using a sharp knife, cut the pastry into 1‑inch wide strips lengthwise.
Time: PT5M
Wrap Bacon
Place a slice of bacon on each strip, then roll the pastry around the bacon and twist the ends to secure.
Time: PT10M
Arrange and Egg Wash
Set a wire rack over a baking sheet. Place the twists on the rack, then brush the exposed pastry with the beaten egg‑water mixture.
Time: PT5M
Bake
Bake the twists in the preheated oven for 25 minutes, or until the pastry is golden brown and crisp.
Time: PT25M
Temperature: 375°F
Cool Slightly on Rack
Remove the rack from the oven and transfer the hot twists to a cooling rack while still warm to prevent them from sticking to the wire.
Time: PT5M
Nutrition Facts
- Calories
- 320
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 22 g
- Fiber
- 0.5 g
Dietary info: Contains meat, Contains gluten, Contains dairy, Contains eggs
Allergens: Gluten, Dairy, Eggs, Pork
Ingredient Substitutions
- Instead of Puff Pastry: Phyllo dough (use with extra butter)
- Instead of Bacon: Turkey bacon (will be less salty)
- Instead of Gruyère Cheese: Sharp Cheddar, Emmental
- Instead of Brown Sugar: Granulated sugar mixed with molasses
- Instead of Black Pepper: White pepper
- Instead of Fresh Rosemary: Thyme, Sage
- Instead of Egg: Milk wash, Plant‑based egg replacer
Equipment Needed
- Mixing Bowl
- Small Bowl
- Pastry Brush
- Rolling Pin
- Knife
- Cutting Board
- Baking Sheet
- Wire Rack
- Oven
- Grater
Critical Steps — Do Not Skip
- Thawing the puff pastry properly to avoid tearing.
- Rolling the pastry thin enough for crispness.
- Wrapping the bacon tightly and twisting securely.
- Applying egg wash for color and shine.
- Baking until golden without over‑browning.
- Removing from the wire rack while still hot to prevent sticking.
Chef Tips from the Video
- Coarse black pepper adds texture and a burst of flavor; avoid pre‑ground pepper.
- A pinch of extra rosemary can be omitted if you prefer a milder herb note.
- For extra sweetness, drizzle a tiny amount of maple syrup over the twists before baking.
Troubleshooting
Cheese slides off the pastry before baking.
Press the grated cheese firmly into the dough and lightly dust the surface with flour to give it grip.
Pastry is soggy after baking.
Use a wire rack so rendered bacon fat drips away, and ensure the oven is fully preheated.
Bacon is undercooked.
Make sure the bacon slices are thin; if using thicker bacon, pre‑cook it 5 minutes in the microwave before wrapping.
Storage
Refrigerator: Store baked twists in an airtight container for up to 2 days; reheat briefly before serving.
Freezer: Unbaked assembled twists freeze well for up to 1 month. Bake from frozen, adding 5‑7 minutes to baking time.
Room temperature: Do not leave at room temperature for more than 2 hours; they lose crispness.
Make-Ahead Tips
- Assemble the twists up to 24 hours ahead and keep them covered in the refrigerator.
- For longer storage, freeze the unbaked twists on a tray, then transfer to a zip‑top bag.
- Bake the twists just before serving for maximum crispness.
Frequently Asked Questions
What is the cultural significance and history of Gruyère Candy Bacon Twists in American holiday cuisine?
These twists are a modern American holiday appetizer that blends classic comfort foods—bacon and puff pastry—with European flavors like Gruyère and rosemary. They reflect the festive tradition of sweet‑and‑savory finger foods served at Christmas gatherings.
What are the traditional regional variations of sweet‑and‑savory bacon pastries in American cuisine?
In the Midwest, bacon‑wrapped pastries often use cheddar and maple glaze, while Southern versions may incorporate biscuit dough and brown sugar. The Gruyère version adds a nutty, European twist that is less common but gaining popularity.
How is the authentic traditional way to serve Gruyère Candy Bacon Twists in the United States during the holidays?
They are typically served warm on a platter alongside other appetizers like cheese boards and charcuterie, allowing guests to bite into the crisp pastry while it’s still hot and the cheese is melty.
What occasions or celebrations are Gruyère Candy Bacon Twists traditionally associated with in American culture?
They are popular at Christmas parties, holiday potlucks, New Year’s gatherings, and any festive occasion where bite‑size, indulgent appetizers are welcome.
What other American dishes pair well with Gruyère Candy Bacon Twists on a holiday appetizer board?
They complement creamy spinach dip, cranberry‑orange relish, roasted nuts, and a selection of soft cheeses like brie or goat cheese, creating a balanced sweet‑savory spread.
What are the most common mistakes to avoid when making Gruyère Candy Bacon Twists?
Common errors include under‑thawing the puff pastry, over‑stretching the bacon, skipping the egg wash (which leads to a dull color), and baking too long, which can burn the sugar‑pepper coating.
Why does this recipe use a wire rack over a baking sheet instead of baking directly on the sheet?
The wire rack allows the rendered bacon fat to drip away, keeping the pastry crisp on all sides and preventing it from sitting in its own grease, which would make it soggy.
Can I make Gruyère Candy Bacon Twists ahead of time and how should I store them?
Yes, you can assemble the twists up to a day ahead and refrigerate them uncovered. For longer storage, freeze the unbaked twists on a tray, then transfer to a zip‑top bag; bake from frozen, adding a few minutes to the bake time.
What texture and appearance should I look for when the Gruyère Candy Bacon Twists are done cooking?
The pastry should be deep golden‑brown, flaky, and crisp, while the cheese should be melted and slightly browned. The sugar‑pepper coating will have a caramelized sheen.
What does the YouTube channel Laura in the Kitchen specialize in?
The YouTube channel Laura in the Kitchen, hosted by Laura Batali, specializes in approachable, family‑friendly recipes that blend classic comfort foods with seasonal twists, often focusing on quick prep and holiday entertaining ideas.
How does the YouTube channel Laura in the Kitchen's approach to American holiday cooking differ from other cooking channels?
Laura in the Kitchen emphasizes simplicity and make‑ahead techniques, using everyday ingredients and clear step‑by‑step visuals, whereas many other channels may focus on elaborate plating or exotic cuisines. Laura’s style is warm, conversational, and geared toward home cooks with limited time.
Last updated: September 2, 2026
