• For the Puff Pastry Sticks

  • 1 pack of Puff Pastry
  • 12 slices of Bacon
  • 1 pack (grated) Kerrygold Mature Cheddar
  • 2 Eggs
  • Salt
  • Pepper/Poppy Seeds
  • For the Dip

  • 200g Sour Cream
  • 2 tsp Paprika Powder
  • 1/4 Lemon Zest
  • Salt & Pepper


Take the puff pastry out of the refrigerator and allow it to reach room temperature for 5 minutes. Meanwhile, beat the eggs and add a pinch of salt. Set aside.

Preheat the oven to 200°C top/bottom heat and get a baking sheet ready.

Now roll out the puff pastry and cut it into 12 equal pieces using a pizza cutter.

Brush the puff pastry strips with some of the egg mixture, place the cheese on top and press down slightly. Not add the bacon on top. The bacon should only reach halfway through the dough strip.

Fold the lower part of the dough over the bacon and then twist it into sticks. Brush the finished rolled sticks again with the egg mixture and garnish with some grated cheese and poppyseeds/pepper and bake on the middle rack for 15-20 minutes.

Meanwhile, mix the sour cream with the paprika powder, salt, pepper and lemon zest to taste.

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