Ever watch the Great British Bakeoff? Contestants of all ages and backgrounds compete over who can make the best cake, tart , biscuit and/or pastry. Using their best efforts and a small child’s weight in butter, they create stunning baked goods only to be told in critical detail that it’s just not right. Watching this show made me realize that making puff pastry by hand just wasn’t worth it. Sure I’ve toyed with the idea as I dearly love all things buttery and flakey but right now in this point of my life, I ain’t got time for that shit. So, right now it is freezer store bought pastry for me and since I saved time by buying it pre-made, I have more time left for experimentation.
These pastries remind me of what I used to buy for breakfast in Poland. Bacon, tomato and cheese melted in a crispy and buttery crust and paired with a nice cup of tea was just the thing to wake up to on a cold morning. Make these ahead of time for a breakfast on the go for those busy mornings or impress your friends by bringing over a plateful for a weekend brunch.
Puff pastry divided into squares (3x3in/8x8cm)
Bacon strips (cut in half)
Slices of your favorite cheese (preferably cheddar)
Pesto sauce (whichever is your favorite)
Preheat oven to 200C/400F.
Take puff pastry sheets out of freezer and let defrost slightly just so that they are soft enough to work with but not too soft that they fall apart. If using large puff pastry sheets, cut dough into squares about 3×3 in/8×8 cm.
Take your square and fold it over diagonally, making a triangle. Starting from the base, make a cut 1 cm in from the edge of the triangle, stopping 1 cm from the tip. Repeat on the other side.
Unfold the pastry and place it on its axis with flaps on the side. In the center, place a dollop of pesto, then tomato, a slice of bacon and top with a bit of cheese. Fold the pastry flaps over each other.
Transfer to a baking sheet and bake in the oven on the center rack for 15-20 minutes until bacon is cooked and pastry is golden brown.