Can’t bake? Just try this.

Hey Katherine,

Have ya heard of a BREAKFAST-ROLLED-UP-ROSE-BACON-MAPLE-PUMPKIN-BUTTER-WITH-PEPPER-JACK-CHEESE-PUFF-PASTRY? Try saying that five times fast, eh? Well, I have created a new twist on a dish that is equal parts tasty and filling and perfect for breakfast.

This dish was partially inspired by a few people who admitted to me that baking was a bit daunting to them. They expressed that cooking was a lot easier than baking, because when it comes to cooking, ingredients can be thrown into a dish without really messing up the exact measurements of the recipe; however, with baking, it tends to be more precise; and I think that, along with timing and measurements, scares off some folks from even attempting to take on discovering the joys of baking. The other part of the inspiration came about from seeing how beautiful the apple rose puff pastry always looked. I thought it would be tasty and fun to make, with my own added pumpkin twist. But for first time bakers, it might get difficult with the slicing of apples (they have to be extremely thin) and then soaked and microwaved in water + lemon juice until foldable and I didn’t want first time visitors/bakers to feel daunted, so I made some modifications and changed my recipe of ingredients to make this beautiful bacon-rose-puff-pastry-with-maple-pumpkin-butter inspired breakfast.

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This is what the final product looks like… the bacon is perfectly glazed sitting in a maple butter sauce melded together by pepper jack cheese and encased in a flaky puff pastry.

I thought about what I could do to ease the transition of the everyday person that cooks in the kitchen to introduce “baking” without actually having to bake and take precise measurements or make too much of a mess. I s’pose this recipe is an intro of sorts for the person who wants to make something tasty and pretty, but with minimal effort! It really only uses very few ingredients (mostly require no prep, all store bought, but you still get to do some “baking” work included in the process). Initially, what started off as wanting to make the traditional apple rose puff pastries with my own pumpkin twist, turned into a modified and simplified breakfast edition for those visiting our site wanting an easy, yet filling and beautiful breakfast recipe that can be made in a matter of minutes… 35 minutes or so to be exact lol.

Shall we begin? Okay, if you insist. Here are the ingredients for this rose-shaped bacon with maple-pumpkin-butter rolled into a puff pastry with pepperjack cheese. Let’s begin!


Things you’ll need:

  • Muffin or cupcake baking tin
  • Puff pastry (I just store-bought mine from Trader Joe’s for the purpose of A. saving time and B. to demonstrate to the first-time baker, that, you can actually just buy a puff pastry from the store and still make beautiful pastries filled with your own creation as long as you give yourself a chance to be creative with the fillings).
  • Pumpkin maple butter (found at Bristol Farms, Whole Foods, maybe Ralphs or Trader Joe’s – TJ’s has Apple Pumpkin Butter, which is also equally delicious – OR, you can make your own pumpkin maple or apple pumpkin butter by mashing them up and combining it and throwing in some spices). See this recipe for info on how to make pumpkin butter and your own spices.
  • Bacon – normal bacon for us Americans is “streaky bacon” for Europeans/Canadians
  • Pepper jack cheese slices (can be bought at any grocery store like Ralph’s)
  • A good attitude



Instructions:

  1. Take your puff pastry and roll it out. Make sure that it’s been defrosted and chillin’ in the fridge before you take it out as it tends to get sticky quickly. If it gets too sticky and difficult to manage, throw some flour on it. If it’s still too warm, I recommend popping it in the fridge for a bit longer until it’s cold and you can pin-roll it and work quickly to cut and shape your puff pastry.
  2. Once your puff pastry is flattened out, cut some strips of pastry (around 4-6 inches). You can always flatten it out some more too, if you’d like. The longer the pastry, the more there is to roll up. I found the shorter it is, around 5″ the better. I really like to stretch out my puff pastry thin because I like it flaky and not too thick.
  3. After you’ve flattened and rolled out your pastry, cut your strips; then rub some pumpkin maple butter on top of it. You can also add spices of your choice (pepper, nutmeg, ground cloves or ginger and allspice all work here, but I didn’t put any in).
  4. Take your uncooked all-American bacon and lay it on top of your puff pastry, but make sure the top of the bacon is a bit over the top of the edge of puff pastry.
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    Notice how I layered the bacon strips just atop the edge of the puff pastry so that there’s enough pastry to fold over, because that’s what you’ll be doing, eventually, after you add the cheese!
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    As you can see here, I’ve layered both the bacon and pepper-jack cheese in strips and left enough puff pastry to fold over.

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    Close up look of pastry filled and ready to fold up and roll!
  5. Then layer your pepper-jack cheese slices on top of bacon slices. See picture for reference.
  6. Roll em’ all up and repeat! Make sure to spray some butter or coat the bottom/edges of the muffin/cupcake baking tin with stuff – I used coconut oil just to grease the bottom before placing the rolled rose into it.
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    Roll em’ up, roll em’ up gently!

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    Rolled up and ready to be placed in the baking tin!
  7. Preheat your oven to 425 F! Once the oven is preheated and you have your roses all ready and rolled up in your baking dish and it looks like the picture below, then pop em’ in the oven! Set your timer for 15-20 minutes. After around 20minutes, you will reduce the oven to 400F.
  8. After around 30 minutes or so in the oven (I kept turning the light on in the oven to see how it looked) it should be ready to take out, but check to see if it’s done. When the cheese + bacon are bubbling and crispy looking and the pastry appears to be flaky and golden brown, it is time. That’s when I knew it was time to turn off the oven and let it simmer for a bit. You can check and see how crispy you like it. **Remember when you open the oven to check prematurely, it adds 5-10minutes of additional baking time so factor that in when you open the oven – video below too*

  9. As you can see, some of the cheese bubbled over on some roses, but for the most part, the shape remained intact. I placed some in a baking tray and left it in the oven for a couple of minutes longer just to warm up and crisp-cook a bit more.
  10. The finished product looked like the photos below. I hope I provided enough pictures to show how beautiful they look on a plate and also, how tasty they are!

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I let them cool and then covered a dish in aluminium foil and stuck them in the fridge. The next day I reheated them (in the microwave for 1.5minutes), but then I decided it would be flakier and tastier if I stuck it in the oven so that’s what I did instead after lol. I paired it with some half scrambled/fried eggs for a delightfully complete breakfast meal.

The taste of this melds so beautifully together. The salty taste of the bacon, the sweet taste of the maple pumpkin butter peppered with the spicy taste of the pepper-jack cheese makes for a delightful kick of flavors in your mouth. Paired with the buttery flakiness of the puff pastry, it will have you begging for more. I ate two when it came out of the oven, and one the next day with some scrambled eggs. It was that good. I was SO excited that this was a dish that wasn’t found on the internet, but my own creation! I think this breakfast pastry dish will surprise and delight you, if you try it out. And it’s so easy to make with little to no prep time because it’s all already made for you. Of course, you can always make it even more suited to your own taste or make your own pumpkin maple butter too! You can add ground nuts to your own recipe too, which might be a nice additional touch. There’s so much you can alter and throw into the mix of flavors! Play!

Oh, and in order to answer your question from your last post about measuring your own ratios of baking powder to flour… one of the only things I really learned in home economics class in junior high school was that for every 1 Cup of flour, you need 1 Teaspoon of baking powder. Another kid in my class, his name was Adam, accidentally put in 3 Cups of flour and I remember so clearly our teacher reminding us all that for every one cup of flour, a teaspoon of baking powder must go in for the bread to rise (so 3 TSP for 3 CUPS of flour for Adam lol). That was when she was teaching us how to bake the classic strawberry shortcake recipe from scratch. I still can’t believe that was an elective class in my teen years, but it was the year 2000-2001… Y2K, CD-ROMs and spikey bleached hair was in; Roxy, Tilly’s, Pac Sun and Hot Topic were wildly popular stores to us tweens and here we were, learning how to bake and cook from a teacher who grew up in the 50s. Cooking and baking were the furthest things in the list of priorities in my young tween-age mind, but years later, this is the weird stuff I remember. Weird…ly useful though, I guess. So, I guess it all worked out.

Anyway, here’s to a spook-tacular time baking, cooking and eating your creations! Enjoy the photos!

 

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Bon Anne-petit!

Appetite

 

 

 

 

2 Comments Add yours

  1. inspreneur says:

    love your “good attitude” ingredient requirement!

    Liked by 1 person

    1. PlateByState says:

      Thanks so much! I strongly believe it’s a key component in making any recipe/dish fun. 🙂

      Like

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