Preparation Steps

• Preheat oven to 400°F (200°C).
• In a large skillet, cook bacon until crisp. Remove bacon and set aside, reserving 1 tablespoon of bacon fat in the skillet.
• Add jalapeño to the skillet and cook until softened, about 3 minutes.
• Stir in creamed corn, heavy cream, butter, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
• Crumble the cooked bacon and stir into the creamed corn mixture.
• Unfold puff pastry sheet on a lightly floured surface. Spread the creamed corn mixture evenly over the puff pastry.
• Cut the puff pastry into 1-inch wide strips. Twist each strip several times and place on a baking sheet lined with parchment paper.
• Brush the twists with egg wash.
• Bake for 12-15 minutes, or until golden brown.
• Serve warm and enjoy!