Pioneer Woman bacon cheese straws are a flaky, twisted appetizer made with candied bacon, sharp white cheddar and store-bought puff pastry, ready in 80 minutes. That makes them a go-to snack for Thanksgiving, game day or any cocktail party, since they taste just as good at room temperature.
Coat each bacon slice in the brown sugar and cayenne before layering it onto the pastry, because this step makes or breaks the dish. The sugar caramelizes and locks the bacon onto the dough, so without it you get plain strips that shrink and slide off.
Ree folds the cheddar inside the pastry before adding bacon on top, so the cheese melts into the layers instead of sliding off. The 30-minute chill before baking locks the twists into shape, which means they puff up tall and hold their spiral through the full bake.
Pioneer Woman Bacon Cheese Straws
Course: AppetizerCuisine: AmericanDifficulty: Easy28
servings25
minutes25
minutes204
kcalEach twist bakes into a tall golden spiral with layers of crisp pastry, melted cheddar and caramelized bacon in every bite.
Ingredients
2/3 c. packed light brown sugar
1 tbsp. coarsely ground black pepper
3/4 tsp. cayenne
2 large eggs
14 slices center-cut bacon (about 12 ounces)
1 (17.3-oz.) package frozen puff pastry (preferably all-butter), thawed
All-purpose flour, for dusting
2 c. finely shredded extra-sharp white cheddar cheese (about 8 ounces)
Directions
- Prep the pans: Line 2 baking sheets with parchment paper, then set them aside.
- Coat the bacon: In a shallow bowl, stir together the brown sugar, black pepper and cayenne. Dredge each bacon slice in the mixture to coat both sides, then set them aside.
- Fill the pastry: Beat the eggs with 1 teaspoon water in a small bowl until combined. Unfold a sheet of puff pastry on a lightly floured surface, then roll it into a 16-by-10-inch rectangle. Position it so a short edge faces you, then brush the surface with egg wash. Sprinkle 1 cup of the cheddar over the bottom half, then fold the top half over and press gently to seal.
- Add the bacon: Roll out the folded pastry into a 10-by-12-inch rectangle with a long edge facing you. Brush with egg wash, then lay 7 bacon strips lengthwise across the pastry with even spacing. Press them gently into the dough so they stick.
- Twist and cut: Slice the pastry into strips between each piece of bacon with a sharp knife. Twist each strip tightly several times, then cut each piece in half for 2 short twists before transferring them to the prepared sheets.
- Repeat and chill: Repeat with the remaining dough, cheese, egg wash and bacon, then refrigerate the twists until firm for at least 30 minutes. You can chill them up to 12 hours, but cover loosely with plastic wrap after the first 2 hours.
- Bake and cool: Preheat the oven to 400 degrees F and bake until the pastry is puffed and golden, about 20 to 25 minutes. Let them cool on the sheets for about 15 minutes before serving.
FAQs
Can I use crescent roll dough instead of puff pastry for bacon cheese straws?
Crescent dough works in a pinch, but the texture turns out softer and bread-like instead of flaky. Stick with all-butter puff pastry if you can, because the butter creates thin, crispy layers that hold up to the bacon and cheese.
How long do bacon cheese straws last after baking?
They keep well in an airtight container at room temperature for up to 2 days, though the texture is crispiest in the first few hours. Reheat them on a baking sheet at 350 degrees F for 5 minutes to bring back the crunch. The pastry absorbs moisture from the bacon over time, so a quick blast of heat crisps it right back up.
Can I freeze the twists before baking them?
You can freeze these before baking, which gives you a big head start. Assemble and twist them, then arrange on a parchment-lined sheet and freeze solid before transferring to a zip-top bag. Once you are ready to serve, bake from frozen at 400 degrees F and add 3 to 5 extra minutes.
Do I need a pastry cutter to make bacon cheese straws?
A sharp chef’s knife works just as well, so do not skip these if you lack a pastry cutter. Press straight down in one clean motion instead of dragging, since a sawing cut can pull the bacon and tear the pastry layers apart.
Why did my bacon cheese straws untwist in the oven?
The most common reason is skipping the chill step, because warm dough relaxes and springs back as it bakes. Chill the twists for at least 30 minutes, then press the ends onto the parchment so they stay anchored while the pastry puffs.
