Pull-Apart Loaf with Maple Bacon
This impressive breakfast, brunch or anytime treat features sweetened squares of puff pastry studded with bacon and toasted pecans, all baked together to form a pull apart loaf that's finished with a sweet and salty maple drizzle. It's a decadent and simple recipe that is a perfect example of the endless versatility of puff pastry.
Ingredients
8 slices bacon
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
0.5 teaspoon cracked black pepper
0.5 teaspoon kosher salt
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
0.5 cup finely chopped pecans, toasted
0.667 cup confectioners' sugar
0.25 cup pure maple syrup
2 teaspoons water
2 pinchs kosher salt
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
0.5 teaspoon cracked black pepper
0.5 teaspoon kosher salt
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
0.5 cup finely chopped pecans, toasted
0.667 cup confectioners' sugar
0.25 cup pure maple syrup
2 teaspoons water
2 pinchs kosher salt
Instructions
Heat the oven to 375°F. Line a 8x4x3-inch loaf pan with parchment paper, leaving extra at the sides for easy removal of pastry from the pan after baking.
Cook the bacon in a 12-inch skillet over medium heat until crisp. Drain the bacon on paper towels and finely chop.
Stir the granulated sugar, cinnamon, black pepper and 1/2 teaspoon salt in a small bowl. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12x10-inch rectangle. Sprinkle the pastry sheet with the sugar mixture. Top with the pecans and bacon. Lightly roll with a rolling pin to press the toppings into the pastry. Cut the pastry sheet into 4 (10x3-inch) strips. Repeat with the remaining pastry sheet.
Arrange 4 pastry strips into one 4-layer stack. Cut the stack crosswise to form 4 stacked squares. Repeat with the remaining pastry strips. Place the stacked squares on their sides in the loaf pan.
Bake for 55 minutes or until the pastry is deep golden brown. Let the pastry cool in the pan on a wire rack for 1 hour. Remove the pastry to a serving plate.
Stir the confectioners' sugar, maple syrup, water and 2 pinches kosher salt in a small bowl. Drizzle the mixture over the pastry.
Cook the bacon in a 12-inch skillet over medium heat until crisp. Drain the bacon on paper towels and finely chop.
Stir the granulated sugar, cinnamon, black pepper and 1/2 teaspoon salt in a small bowl. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12x10-inch rectangle. Sprinkle the pastry sheet with the sugar mixture. Top with the pecans and bacon. Lightly roll with a rolling pin to press the toppings into the pastry. Cut the pastry sheet into 4 (10x3-inch) strips. Repeat with the remaining pastry sheet.
Arrange 4 pastry strips into one 4-layer stack. Cut the stack crosswise to form 4 stacked squares. Repeat with the remaining pastry strips. Place the stacked squares on their sides in the loaf pan.
Bake for 55 minutes or until the pastry is deep golden brown. Let the pastry cool in the pan on a wire rack for 1 hour. Remove the pastry to a serving plate.
Stir the confectioners' sugar, maple syrup, water and 2 pinches kosher salt in a small bowl. Drizzle the mixture over the pastry.
Pull-Apart Loaf with Maple Bacon
This impressive breakfast, brunch or anytime treat features sweetened squares of puff pastry studded with bacon and toasted pecans, all baked together to form a pull apart loaf that's...
Directions
Print
Heat the oven to 375°F. Line a 8x4x3-inch loaf pan with parchment paper, leaving extra at the sides for easy removal of pastry from the pan after baking.Cook the bacon in a 12-inch skillet over medium heat until crisp. Drain the bacon on paper towels and finely chop.Stir the granulated sugar, cinnamon, black pepper and 1/2 teaspoon salt in a small bowl. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 12x10-inch rectangle. Sprinkle the pastry sheet with the sugar mixture. Top with the pecans and bacon. Lightly roll with a rolling pin to press the toppings into the pastry. Cut the pastry sheet into 4 (10x3-inch) strips. Repeat with the remaining pastry sheet.Arrange 4 pastry strips into one 4-layer stack. Cut the stack crosswise to form 4 stacked squares. Repeat with the remaining pastry strips. Place the stacked squares on their sides in the loaf pan.Bake for 55 minutes or until the pastry is deep golden brown. Let the pastry cool in the pan on a wire rack for 1 hour. Remove the pastry to a serving plate.Stir the confectioners' sugar, maple syrup, water and 2 pinches kosher salt in a small bowl. Drizzle the mixture over the pastry.
Ingredients
8 slices bacon2 tablespoons granulated sugar2 teaspoons ground cinnamon0.5 teaspoon cracked black pepper0.5 teaspoon kosher salt1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed0.5 cup finely chopped pecans, toasted0.667 cup confectioners' sugar0.25 cup pure maple syrup2 teaspoons water2 pinchs kosher salt
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