The Taste of Home Challenge for its Field Editors was to come up with new twists on the ol’ Pig In a Blanket. The most challenging twist was to imagine a dessert version of “pork ‘blanketed’ in some way.”
This was my contribution, and I named it Pigs In Heaven. For some reason I did not take as many photos as I normally do (I must have been concentrating REALLY hard.) I can tell you though that Pigs In Heaven are bacon,
Nothing too complicated. Just strips of crispy bacon dipped in chocolate, then baked inside a pastry shell. This was the first time we have ever tried chocolate-covered bacon… and we approve. The pastries reminded me of chocolate-filled croissants: a flaky exterior and dark chocolate filling, but with a smoky, salty center thanks to the bacon. I added a sparkling sugar coating to the outside, and yet these pastries were not cloyingly sweet.
I hope you enjoy my blanketed pork dessert, the recipe is below! And check out this other, more savory twist on pigs in a blanket:
This recipe calls for my Buttery, Flaky Pastry Dough: get the recipe here.
Chocolate-Covered Bacon in Pastry (Pigs In Heaven)
Smoky bacon with chocolate in a flaky pastry shell.
- 1 pound hickory-smoked bacon strips, cooked, drained, and excess grease blotted away
- 12 ounces dark chocolate
- recipe for Buttery Flaky Pastry Dough, chilled
- 2 tablespoons milk
- Decorating Sugar
Line a baking sheet with a sheet of wax paper.
Melt the chocolate in the top of a double boiler. Using tongs dip the cooked bacon strips one at a time in the melted chocolate - a small ladle may be helpful to coat the entire strip. Place the coated strip on the wax paper. Repeat with the remaining strips of bacon. Place the sheet of chocolate-coated strips in a cool place and allow the chocolate to set completely, about 20 minutes.
Preheat the oven to 375° F.
Roll out the pastry dough on a lightly floured surface to a thickness of about 1/4 ". Use a sharp knife to cut out rectangles of dough (large enough to fold over and enclose the bacon strips.) Place one strip of bacon on the dough rectangle aligned with a long edge. Fold the edge of the dough over to meet the other edge, forming a pocket around the bacon. Seal the edges all the way around. Place the pastry on a parchment paper-lined baking sheet. Repeat with the remaining strips of bacon and dough.
Brush the tops of the pastries with the milk and sprinkle decorating sugar over the tops.
Bake for about 30 minutes until the pastry has lightly browned. Remove to a cooling rack. Enjoy while warm. Store leftovers in a sealed container in the fridge.
Makes about 25 pastries.