Crispy sticks with cheese and bacon

Ingredients for 1 servings:

• 1 pack of puff pastry from the refrigerated section
• 1 pack of cheese, grated e.g. gratin cheese
• 1 egg(s)
• salt and pepper
• tsp paprika powder
• 1 pack of bacon or 2, as needed
• 50 g brown sugar
• 1 tbsp rosemary, chopped or herbs de Provence

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Super tasty and very easy

I preheat the oven to 180 degrees fan-assisted. I roll out the puff pastry a little so it’s thinner and a bit larger, which gives me a size of about 25 x 45 cm. While I roll it out, I leave the dough on the paper it’s wrapped in so it doesn’t stick to the work surface. Next, I spread the cheese on the puff pastry and press it down lightly with a rolling pin. You can also do this with your hands, of course. In a small bowl, I whisk the egg with pepper, paprika, and a little salt and spread the mixture evenly over the cheese—carefully so the cheese stays on the dough. Next, I cut each strip of dough into approximately 2 x 25 cm strips. I fold the strips in the middle and press them together at the ends, with the cheese side facing out. I then take the strips at both ends and twist them two or three times in the opposite direction. I then simply wrap the bacon around them. I spread the strips on a baking sheet lined with parchment paper. Finally, I mix the sugar and rosemary on a flat plate and sprinkle the strips with it. I like the sweetness of the savory and use about 1 1/2 teaspoons of the rosemary-sugar mixture per strip. Depending on your taste, you can also sprinkle the strips separately, which makes it easier to measure the individual ingredients. I bake them for about 20 minutes. Depending on your oven, you might want to check before the end of the baking time to make sure nothing burns, as the sugar caramelizes.