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)
- 1 pound hickory-smoked bacon strips, cooked, drained, and excess grease blotted away
- 12 ounces dark chocolate
- 1 portion 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.