Bacon Crack

bacon crack 1

bacon crack 3

I have to be honest. I’m not very good a creating my own recipes. I can’t tell you how many times I’ve said “I wish I thought of that!”. This was one of those times. I love bacon. Like, a lot. If bacon were actually healthy, I’d eat it every day. When I saw this recipe, I’ll admit that I was a bit turned off by the title, but it spoke to me. Bacon? Bread? Sugar? Yes, please.

Typically, when I make a recipe for the very first time, I follow it exactly as written, but with this one, I thought I would be able to tweak it right away. I decided to use puff pastry instead of crescent dough. I started with the full amounts of brown sugar and syrup, but once I started laying everything on top of the puff pastry, it looked like an incredible amount of sugar and I thought it might be too sweet, so I cut back a bit. I drizzled maple syrup on top and put it in the oven. Twenty-five minutes later I eagerly take it out of the oven.

I was a little disappointed because the sugar hadn’t fully melted like it does when I make glazed bacon and the sugar sort of flaked off the top. I decided to drizzle more syrup, turn up the heat and put it back in the oven for another 10-15 minutes. It looked better, but it still wasn’t what I had pictured in my mind, so I turned on the broiler. I was hoping that direct heat would melt the sugar and coat the bacon. It did….sort of. By this time, I everything was really starting to brown because I had it in the oven in some sort of way for almost 40 minutes. I let it cool and my son and I sat down to eat.

The taste was great! It was everything we wanted from bacon and sugar. It was like a fancy form of breakfast bread. The only thing we didn’t like was the texture. I would like more of a glazed bacon effect instead of bacon with crunchy sugar on top. I really like the puff pastry. It was like having a nice rich flatbread. I have another piece of puff pastry in the freezer and I’m going to make it again using my idea of the recipe below to compare to the original.

Bacon Crack

  • 1 sheet puff pastry
  • 12-16 ounces of your favorite bacon (, cooked until semi crisp)
  • 1/8 cup dark brown sugar
  • ¼ – ½ cup maple syrup
  • pinch cayenne pepper
  1. Line a baking sheet with parchment paper. Preheat the oven to 400°F. Place the pastry onto the baking sheet. Prick the pastry with a fork and bake for 10 minutes or until the pastry is a light golden brown. In a small bowl combine the brown sugar and cayenne pepper. Set aside.
  2. Drizzle half of the maple syrup onto the pastry. Crumble the bacon on top of the syrup. Drizzle the remaining syrup on top of the bacon and sprinkle with the brown sugar. Bake in the oven for approximately 6 minutes, or until the sugar dissolves. Let cool for 10 minutes. Cut into slices or triangles and serve immediately.

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