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Yield: about 16

Servings: 6 to 8

These twisty, cheesy, savory-sweet, buttery puff-pastry twists go fast. Bake off half for round one, let people fill up on other things for a bit, then bake off the second batch to instantly become the most popular person at your own party.


  • 1-1/2 Tbs. whole-grain mustard
  • 1-1/2 Tbs. fig jam
  • All-purpose flour, for dusting
  • 1 14-oz. package frozen all-butter puff pastry, such as Dufour, thawed
  • 3 strips bacon, fried, cooled, drained, and finely chopped (about 1/3 cup)
  • 1 cup finely grated Comté or Gruyère
  • 1 large egg, lightly beaten
  • Nonstick cooking spray
  • 1/4 tsp. freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 40
  • Sodium (mg): 350
  • Carbohydrates (g): 25
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 10


  • In a small bowl, combine the mustard and fig jam. Lightly dust a work surface with flour, and roll out the puff pastry to an 11×15-inch rectangle about 1/4 inch thick. Using an offset spatula, spread the jam mixture over the pastry, leaving a 1/4-inch border on all sides. With one long side of the pastry facing you, sprinkle the bacon and cheese evenly over the bottom half of the puff pastry, leaving a 1/4 -inch border, then brush the border with some of the beaten egg. Fold the top portion of the dough over the bottom, and gently press together. Transfer to the refrigerator, and chill the dough for at least 30 minutes.
  • Position two racks in the upper and lower thirds of the oven, and heat the oven to 400°F. Line two large rimmed baking sheets with parchment, and spray lightly with cooking oil.
  • Once the dough is chilled, brush with the remaining beaten egg, and sprinkle with black pepper. Using a sharp knife or pizza cutter, trim the short ends of the rectangle, and cut the dough into ¾-inch-wide strips. Transfer the strips to the prepared baking sheets, and gently twist the ends twice to create a spiral. Refrigerate for at least 20 minutes or up to overnight.
  • Bake, rotating the pans halfway through, until the twists are puffed and golden, 18 to 20 minutes. Serve warm or at room temperature.


Rate or Review

Reviews (3 reviews)

  • SharonCThompson | 12/22/2020

    I bought the ingredients at Whole Foods and followed the recipe to the letter. I've used other brands of puff pastry, but by far, Dufour gave the best results. For a party, I used a glass cylinder vessel about 7 inches across, with a fluffy napkin at the bottom so the breadsticks would stand up. It made an impressive showing on the holiday buffet. All eaten! Highly recommended.

    For those looking for other jams, try Etsy and Pinterest.

  • MooseMom | 06/18/2020

    Delicious! Used Trader Joe's puff pastry. The sheets are pretty thin so I couldn't roll out the sheet to ¼ inch at the recommended width. Put one sheet down, covered with filling then put the other sheet on top. Magnificent. Next time I would just use half of each sheet and fold over per the recipe to have a more appetizer sized stick. Didn't have fig jam so I softened dried figs in juice then mashed them with a little honey to get to a jam consistency. Sure you could use another jam here. Just provides a mild sweetness.

  • rawest69 | 01/01/2020

    It was very good. Had a hard time finding the fig jam. My wife found some in Florida. The puff pastry was at Whole Foods. $13.99 for 14 oz. I am sure puff pastry will work fine. It would be a lot cheaper. I live in Indianapolis, IN. I would post a picture, but the site will not let me.

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