Recipe For Soy Bacon Parmesan Puff Pastry Knots


Puff pastry knots is the easiest and fastest way to get some appetizers ready right before dinner. I usually make these appetizers whenever I have leftover puff pastry dough. Nothing goes to waste!

I made cheese twists a few months ago and wanted to try out some new flavors. Half of the crowd at my home is vegetarian so I gathered some of my meatless pantry staples like soy bacon bits and horseradish mustard to please everyone.

1. Info for Soy Bacon Parmesan Puff Pastry Knots

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 2
  • Calories: unavailable

2. Ingredients for Soy Bacon Parmesan Puff Pastry Knots

  • 2 squares puff pastry dough, store bought
  • 2 Tbs soy bacon bits
  • 1/8 tsp sugar cane
  • 2 Tbs parmesan, freshly shaved
  • 1 tsp garlic powder
  • 1/2 Tbs horseradish mustard
  • 2 Tbs butter, melted
  • 1 tsp pink peppercorn, coarsely ground
  • 2 tsp onion chives, finely snipped

3. Directions:

  1. Preheat the oven to 375°F
  2. In a mortar & pestle, grind the soy bacon bits into fine powder.
  3. Finely chop all the parmesan shavings using a chef’s knife. Set aside.
  4. Make a 1/2-inch thick dough. Cut into 1/2-inc thick long strips. Roll into long cylinder with your hands like play-doh, one stick at a time.
  5. Brush all the sides of each puff pastry stick with butter. Coat with a very thin layer of mustard. Sprinkle with garlic powder and the sugar. Sprinkle all the soy bacon powder onto a baking board, then roll each stick into it. Create a knot for each stick. Sprinkle all the parmesan onto the baking board. Coat each knot with parmesan.
  6. Place a silicon mat or a sheet of parchment paper on a baking sheet. Place the knots onto the prepared baking sheet. Make sure to space the knots about 2 inches apart so that they don’t touch each other as they will expand when they puff.
  7. Bake the puff pastries for about 20 minutes until light golden, flip each pastry then cook for another 2 minutes. As soon as they’re cooked, sprinkle some onion chives so that they stick to the knots due to the hot butter. Transfer to a cooling rack.
  8. Serve warm.
  9. Bon appetit!

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