Maple Glazed Bacon Pastry Twists Recipes

Steps:

• Preheat the oven to 375 degrees F and fit a baking sheet with a wire rack.
• In a small saucepot, mix the maple syrup, red pepper flakes, orange juice and 1/4 cup water. Bring to a boil, then remove from the heat.
• Line up the bacon slices on the wire rack and brush with the hot maple syrup mixture. Sprinkle some cheese on each piece of bacon. With a skewer in hand, fold the end of a piece of bacon in half lengthwise and press the skewer through the end. Do this to 4 pieces of bacon, spreading them out evenly across the skewer, and place the skewer on the baking sheet. Twist the bacon pieces into long spirals so as to create straws. Take another skewer and skewer the bottom of each piece of bacon to keep the bacon twisted. Do this to all the bacon.
• Bake until the bacon browns, about 35 minutes. Let cool slightly on the rack; the bacon will get crunchy as it sits. Serve immediately.

Steps:

• Pastry:.
• Preheat oven to 350 degrees.
• Roll each biscuit out into a long strand, about 8 to 10 inches in length.
• Wrap one slice of bacon around each biscuit strand in a twist.
• Twist each strand to tighten slightly.
• Bake on each side for 10 to 15 minutes.
• Glaze:.
• Mix powdered sugar, maple syrup and vanilla in a dish; stir until smooth.
• Drizzle glaze in a zig-zag motion over the length of each twist.
• Let stand for 5 minutes.
• Serve warm for best results!

Steps:

• Heat oven to 425 degrees. Place bacon on a wire rack, and set the rack over a baking pan. Brush maple syrup on each bacon slice.
• Bake 5 minutes; brush again with syrup. Bake 5 minutes more, or until tops are browned. Flip, brush with maple syrup, and bake, brushing again after 5 minutes, continue baking until bacon is well browned and glazed, about 25 minutes total. Serve.

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.
• Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.
• Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.
• Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.
• For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.
• You're on a roll!

Steps:

• In the bowl of a stand mixer, combine the water, 1 tablespoon of sugar, and yeast. Let the mixture sit for 10 minutes to activate the yeast. Whisk in the remaining sugar, egg, and buttermilk. Add the flour, cinnamon, nutmeg, and salt. Knead the dough with the dough hook attachment until well combined, about 3 minutes. The dough will be very sticky.
• Transfer the dough to a large bowl coated lightly with cooking spray. Cover, and leave in a warm, draft-free place to rise until doubled in size, 1 1/2-2 hours.
• Transfer the dough to a floured surface and pat or roll it into a 1-inch thick rectangle, approximately 8x12 inches. Cut the dough into 12 (1x8 inch) rectangular pieces with a pizza cutter or sharp knife.
• Lay a slice of bacon on top of each piece of dough and twist 2-3 times to form a spiral, pinching the ends to adhere dough and bacon. Repeat with the remaining bacon and dough pieces. Cover and let rest for 30 minutes.
• Preheat oil in a deep fryer or large pot to 350°F.
• Deep fry the doughnuts, a few at a time, until the dough is fully cooked and the bacon is crisp, about 3 minutes. Transfer to a sheet pan lined with paper towels.
• Drizzle the doughnuts with Maple Glaze and let the glaze set before serving.

Steps:

• Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.

Steps:

• Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside.
• In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside.
• Return the bacon back to the skillet and brush with glaze, then turn the bacon over.
• Cook the glazed side down for 2 minutes over low heat.
• Glaze then turn and cook for another 2 minutes over low heat.
• Repeat until all the glaze is used up.
• Serve immediately.

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. pan with foil., In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.