Mocha-Hazelnut Bacon Cream Pastry

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INGREDIENTS:

* Pepperidge Farm Puff Pastry Shells (or Sheets)

* 8oz tub of whipped topping

* 1 1/2 cups Jif Hazelnut Mocha Cappuccino Spread

* 8 slices of bacon, cooked

STEP 1:

Time to bake your puff pastry. Preheat oven to temperature specified on the box.

** NOTE: I used the “shells” but if you want an even cut in your dessert then I would recommend the “sheets”. I plan on using the sheets next time I try this recipe

Follow directions on box to bake your puff pastry. Cook time was about 20 minutes for me.

STEP 2:

While your pastry cooks, it’s time to mix your whipped topping and Jif spread.

Start with a couple tablespoons whipped topping to one spoonful of Jif spread.

As you begin to mix it, you will eventually find it easier to mix and can use a whisk.

Keep adding both ingredients until the full amount of whipped topping and Jif spread are blended together.

** NOTE: I found it to be easier to let the whipped topping thaw a bit but not let it completely melt. You can also use a very small amount of milk to help speed up the start of mixing.

Set aside. Place in refrigerator if your pastry is not ready yet.

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STEP 3:

Your pastry should be ready now. Remove your whipped mixture from the refrigerator if needed. Let thaw for a couple minutes and whisk if needed.

It’s time to assemble!

It’s pretty basic. Using a loaf pan, place pastry on the bottom. You may break up the pastry if needed (if you use the “shells”).

Now, 1/3 of your whipped mixture. Dispense evenly over pastry.

Time for the bacon slices.

Repeat.

And top off with remaining whipped topping.

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STEP 4:

Time to enjoy!

I made this the day before an event, so I covered and stored in the refrigerator until the next day. When we were almost ready to enjoy, I simply let sit out for about 15 minutes before serving.

NOTES ON THE RECIPE:

* You have many opportunities to make adjustments to this recipe. You can chose to use any flavor of bacon, different pastry, or different spread, and even add ingredients like nuts.

* As I noted above, I think this recipe would be better with the pastry “sheets” vs the “shells”.

* I am open to any suggestions or ideas on how to improve this recipe.



– Elle.

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About elle

Crazy cat lady, comic book nerd, and lover of bacon all in one.

Posted on September 8, 2013, in Cooking with Bacon and tagged , , , . Bookmark the permalink. Leave a comment.

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