Ingredients:
8 Boski Jalapeño Cheddar Brats
2 sheets Puff Pastry (thawed)
1 jar Jennifer’s Kitchen Strawberry Pepper Jam (available in-store)
Runamok Apple Brandy Barrel Aged Maple Syrup (to taste)
1 lb Smith’s Sliced Pepper Bacon
Directions
Cook the Bacon:
Preheat oven to 375°F.
Lay bacon slices on a parchment-lined baking sheet and bake for 12 minutes until partially cooked but still pliable.
Let cool slightly for easy handling.
Wrap the Brats:
Wrap each jalapeño cheddar brat with a slice of partially cooked bacon. Set aside.
Prep the Puff Pastry:
Cut each puff pastry sheet into 4 large squares.
Spread a thin layer of strawberry pepper jam over each square, leaving a small border around the edges.
Assemble and Bake:
Place a bacon-wrapped brat on each jam-covered pastry square.
Roll the pastry around the brat, sealing the edges tightly.
Cut each wrapped brat into 4 equal pieces and place them on a parchment-lined baking sheet.
Bake at 400°F for 12-14 minutes, or until the puff pastry is golden brown.
Finish with Maple Glaze:
Drizzle warm maple syrup over the baked pastries before serving.
Serve these spicy, savory, and sweet bites as a standout appetizer or party treat!
Recipe by Eric Longley