CANDIED BACON AND APPLE CANAPES

CANDIED BACON AND APPLE CANAPES

Photo by Christina H.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    box Pillsbury refrigerated pie crusts, softened

  • 1

    egg

  • 1

    tblsp water

  • 1

    tblsp sea salt

  • cup packed dark or light brown sugar

  • ½

    tsp ground red pepper (cayenne)

  • 20

    thin slices center-cut bacon

  • ½

    cup water

  • 1

    tsp sugar

  • 1

    tblsp lemon juice

  • 2

    small Granny Smith apples

  • 4

    oz cream cheese, softened

  • cup crumbled blue cheese (6oz)

Directions

Heat oven to 400. Line large cookie sheets with cooking parchment paper. Unroll pie crusts on work surface. Using 2 ¼ in round cookie cutter, cut 20 rounds from each crust, rerolling dough if necessary. Place on cookie sheet; prick each round twice with fork. In small bowl, beat egg and 1 tblsp water until well blended; brush on rounds. Sprinkle with sea salt. Bake 7-10 min or until golden brown and crisp. Cool while preparing bacon. Lin 15x10x1 pan with cooking parchment paper. In small bowl, mix brown sugar and red pepper. Place bacon with sides touching in pan; sprinkle with brown sugar mixture. Bake 10-15 min or until sugar is hot and bubbly. Remove bacon from pan to a plate; let stand 10-15 min or until cool enough to handle. Using sharp knife, cut each bacon slice into 4 pieces. Meanwhile, in small bowl, mix ½ cup water, sugar and lemon juice until sugar is dissolved. Cut each unpeeled apple into 20 pieces, place in water mixture and refrigerate. In another small bowl, mix cream cheese and blue cheese with wooden spoon, leaving small pieces of blue cheese visible. Spoon mixture into pastry bag fitted with ¾ inch tip; pipe onto each cracker. Drain apple slices; pat dry. For each cracker, place 1 apple slice between 2 bacon pieces; press at an angle into cheese mixture.


Nutrition

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