It was a good way to make pastries without too much fuss. Just roll out the puff pastry, place all the toppings inside, wrap them all up and then bake them till the cheese melts. In this sense, you do not really need a timer because once the cheese melts, the pastry should be ready too.
I have made various other versions of puff pastries before, including sausage rolls, chocolate rolls and mini pigs in a blanket. This version mimics that of a pizza, where the whole pastry is joined together by slices of triangular puff pastry, such that individual slices can be pulled out separately when it is served. It is really fun pulling them out slice-by-slice with the cheese trailing after right after the pastry is baked. Just imagine, the crunchiness of the freshly baked pastry and the oozing cheese drooping all over. Mmmmmph… 😀
- Puff pastry (I used Borg’s light & flaky): 375g
- Mixed red and mild cheddar cheese: 250g, grated
- Smoked bacon slices: 12 slices
- Button mushroom: 1 can, sliced
- Basil leaves: 1 cup
- Ground blackpepper: to taste
- Egg: 1, lightly beaten
- Preheat oven at 200 degrees Celsius.
- Roll out puff pastry till about 3mm thick (about 25 x 25cm).
- Cut out 12 equal triangles from the pastry sheet.
- Arrange these triangles onto a greased baking sheet, with the base of the triangles overlapping each other at the inner circle and the tips of the triangle pointing outwards. Do not overlap too much.
- Distribute half of the cheese evenly onto the base of the triangles.
- Place bacon slices on top of cheese.
- Distribute mushroom slices and basil leaves evenly on top of bacon.
- Place remaining cheese on top of basil leaves. Sprinkle with blackpepper.
- Fold tips of triangles over the topping and press down firmly onto the bases of the triangle in the center.
- Brush with egg wash. Sprinkle with more blackpepper.
- Bake for 20 min or till golden brown.
- This recipe was kindly adapted from Cake Cottage’s ‘Bacon Egg & Cheese Wreath‘.
- Instead of using crescent rolls, I used a whole piece of frozen puff pastry to slice out the triangles from there. I also added mushroom slices and basil leaves to add more flavour and bite to the pastry.
1 pastry wreath (3 persons)