Recipes

How to Make Upside Down Jalapeño Cheddar Pastries

Makes 8-10
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes

Dough to use:

Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

6 Pennant Puff Pastry Squares
2 tbsp. hot honey (or regular honey, if preferred)
1-2 fresh jalapeños, thinly sliced
1 cup shredded cheese (cheddar or a blend)
¼ cup crumbled cooked bacon
Egg Wash (1 egg + 1-2 tbsp. water)

1. Dough Preparation:

Thaw desired number of squares, sheets or prepare bulk dough according to directions, adapt to 5″ x 5″ size.

2. Makeup:

a. In a small bowl, drizzle hot honey (or regular honey) and stir to combine. Set aside.

b. Thinly slice the jalapeños.

c. Scatter shredded cheese evenly over the jalapeños. Then, sprinkle the bacon crumble on top. Add more honey.

3. Assembling the Pastry:

a. Place the thawed puff pastry over the prepared toppings, gently pressing down to adhere the pastry to the filling.

b. Brush the top of the pastry with egg wash for a golden, glossy finish.

4. Panning:

a. Line a baking tray with parchment paper and transfer the prepared pastry onto the tray.

b. Dock pastry by using a fork to gently poke a few holes in the top of the pastry to allow steam to escape while baking.

5. Baking:

Bake in preheated oven at 350°F for 12 minutes or until the pastry is puffed and golden brown.

6. Finishing:

Once baked, allow the pastry to cool for a minute before carefully flipping it over. The honey will now be beautifully caramelized on top, and the cheese and bacon bits will shine through. Serve warm and enjoy!

Related Products

Puff Dough Squares 5″ x 5″
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Puff Dough Sheets 10″ x 15″
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