Bacon Wrapped Puff Pastries & Deviled Eggs

I’ve been trying to make Christmas time more memorable for our son. My parents always used to say Christmas time is all about the children. Now with my own son, I understand even more. Sometimes it can get challenging when my two-year-old has a meltdown and I just want to stuff his stocking with coal. But then he gives me the puppy eyes and I immediately turn into figgy pudding. It’s especially around this time that I’m thankful for our little family, for the roof over our heads, the cars we drive around in, and for the warm crackling fire in our fireplace at the end of a long cold day.
Even writing this makes me tear up, just remembering how magical my parents made Christmas mornings. I grew up in an old country house in south Seattle. My mom made sure the house was clean (for pictures), my dad would set out the last of the wrapped gifts under the tree. Still laying in bed, my dad would turn up the stereo usually playing my favourite childhood album, John Denver and The Muppet’s A Christmas Together, then my mom would gently open up the window blinds so the gleam of the winter snow would shine in. She would kiss my forehead and whisper “It’s Christmas baby…”. Of course, I would jump up out of bed and run downstairs to see the Christmas tree all lit up, with the overflowing presents. Mom would have breakfast finger food ready on the coffee table. Fuel for the unwrapping gifts!
I hope to create the same feeling and experience for my son. So to keep up the tradition, I bring you breakfast finger food that is perfect for that coffee table on Christmas morning.
This week it’s bacon-wrapped puff pastries and simple deviled eggs. Either recipe can be tailored to your liking. Experiment! I tried a few different variations with the puff pastries such as simple sugar and cinnamon or shredded cheese over the bacon-wrapped pieces. If you like flavoured bagels, think about what your favourite flavour. I think next time I’m going to try these with sesame seeds.
Make sure you set out the puff pastry sheets to thaw an hour before you prepare this recipe. Frozen pastry will crack and break if not thawed properly. And I also recommend using thin cut bacon strips, as they wrap better around the pastry pieces. Thicker cuts don’t bend well. And use parchment paper for this, easy cleanup!
As for the deviled eggs, I could have done a fancy Pinterest worthy plate but I was so hungry I wanted to devour these sooner than later. So this is a pretty basic recipe with the traditional paprika and green onion topping. Had I had the patience I would have done my famous smoked salmon deviled eggs.
To same time, boil the eggs the day before, chill in the fridge and remove the egg yolks and create your cream base to your liking.

Bacon-Wrapped Puff Pastries

Prep time: 25 minutes Cook time: 10/15 minutes


1 box Pepperidge Farm Puff Pastry Sheets
1 package of thin cut bacon
1 ½ cups light brown sugar
1 large beaten egg
Parchment Paper

Variation-Optional ingredients:

Shredded cheese
Granulated Sugar
Diced jalapeno
Sesame seeds


  1. Preheat oven 400 degrees, set one thawed pastry sheet on a cutting board, gently unravel flat. Using a non-serrated sharp knife cut strips into about ¾ inch wide, about same width of bacon.
  2. Lay strips on parchment paper-lined baking pan. Do the same with the second pastry sheet on another baking pan.
  3. Using a beaten egg, brush egg wash onto strips.
  4. Sprinkle brown sugar on top of strips and rub in.
  5. Begin with a strip of bacon, starting by grabbing the pastry and the tip of the bacon at the end, lift and wrap the bacon strip around the pastry. Then while holding both ends, twist in opposite directions.
  6. Do the same with the rest of the strips.
  7. Sprinkle on the optional shredded cheese. It helps if you press the cheese into the dough so that you don’t waste cheese.
  8. Bake for 10/15 minutes until the pastry starts to get golden brown.
  9. Serve immediately

Deviled Eggs

Prep time: 20 minutes Cook time: 10 minutes


6 hard-boiled eggs, cooled and peeled
4 tablespoons mayonnaise
1 tablespoon yellow mustard
Salt & Pepper to taste


Green onion
Dill weed


  1. Using cooled and peeled boiled eggs, cut down the middle using a non-serrated knife, place pieces on a plate and set aside.
  2. Using a small narrow spoon, spoon out the center yolks into a small mixing bowl.
  3. Using a fork, mash the yolks into a fine powder consistency
  4. Add mayo, mustard and salt and pepper
  5. Mix well
  6. Spoon mixture back into egg whites
  7. Add optional ingredients
  8. Chill and serve cold

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