Bacon and cheese puff pastry sticks like from the bakery

Ingredients for 4 servings:

• 1 roll of dough for one baking tray from the refrigerated section
• 8 tbsp bacon, diced
• 4 tbsp Emmental cheese, grated
• 4 tsp Emmental cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Guaranteed success, as a snack or main course

Remove the puff pastry from the refrigerator. Preheat the oven to 200°C (top/bottom heat). Roll out the puff pastry on a cold baking sheet. Cut vertically into 4 equal strips. (If planning as finger food, cut horizontally again to make 8 strips.) Remove the pieces from the baking sheet. Line the baking sheet with parchment paper. Do not use the paper the puff pastry was rolled in. This will be moist and will stick to the pieces later. Place the pieces next to each other on the baking sheet. Sprinkle the right half of the 4 pieces each with 2 tablespoons of bacon and 1 tablespoon of Emmental cheese. Fold the left half over and gently press the edges together; it doesn’t have to be perfect! Sprinkle each of the finished pieces with 1 teaspoon of Emmental cheese and place in the oven. Bake for 15 to 20 minutes. Serve warm or cold. Tips: Frozen puff pastry rises too much for me, which isn’t really what I want here, so it’s better to use chilled pastry. It’s also the right size right away. Take the dough out of the fridge before preheating the oven. I’ve noticed that if you take it straight out of the fridge and bake it, it doesn’t rise as well. With this composition and quantity, the sticks don’t need any additional seasoning, let alone salt. The bacon doesn’t need to be fried beforehand; it’s perfect as it is. Please don’t pack too much into the sticks. You want sticks, not pockets. The dough is just right on the inside as it is. Not too dry, not too soggy. Please don’t replace Emmental with Gouda. That wouldn’t be flavorful enough. But feel free to experiment with spicy, grated cheeses. The baking time can be a little longer (like mine, who was making something else at the same time and completely forgot about the sticks). The sticks will be golden yellow after 15 minutes, and as in the photo after 20 minutes, depending on your oven, of course.