Quick Air-Fryer Bacon Parmesan Twists Step-by-step instructions

Before you start

Before starting, ensure the puff pastry is thawed if frozen—follow the package instructions, usually about 30 minutes at room temperature or overnight in the fridge. Keep it cold until ready to use.

Grate the parmesan if not already grated. Line your air fryer basket with parchment paper or a silicone liner for easy cleanup, if desired. Have a clean, lightly floured surface ready for rolling and cutting.

Instructions

Prep and Season

1. 1Prepare the Pastry
   Lightly flour a clean surface and roll the puff pastry sheet into a rectangle about 12 by 10 inches, if needed. Brush the top with Dijon mustard, covering the entire surface. Sprinkle the grated parmesan evenly over the mustard, then season with cracked black pepper.
   Look for The pastry is evenly coated with mustard and cheese.
   Tip Keep the pastry cold until ready to use for easier handling.
2. 2Layer the Bacon
   Lay the 6 strips of bacon side by side over the seasoned pastry, covering it completely. Press the bacon gently so it adheres to the mustard and cheese.
   Look for The bacon covers the pastry in a single layer.
   Tip If the bacon is very long, trim it to fit the pastry edge.

The puff pastry is rolled out and brushed with mustard, then topped with parmesan and black pepper. The bacon strips are laid evenly across the surface.

Everything looks neat and well-distributed, with the cheese clinging to the mustard. The pastry is still cold and firm, making it easy to cut and twist.

Twist and Arrange

3. 3Cut and Twist
   Using a sharp knife or pizza cutter, slice the pastry into 6 even strips, each about 2 inches wide. Carefully twist each strip several times to create a spiral, keeping the bacon on the outside.
   Look for Each strip is twisted into a tight spiral.
   Tip Twist firmly but gently to avoid tearing the pastry.
4. 4Arrange in Air Fryer
   Place the twists in the air fryer basket in a single layer, leaving space between each for air circulation. Do not overcrowd; cook in batches if necessary.
   Look for Twists are evenly spaced and not touching.
   Tip If using a small air fryer, cook in two batches to ensure even browning.

The pastry is cut into six even strips and twisted into tight spirals, with the bacon wrapped around the outside. The twists are placed in the air fryer basket in a single layer, not touching. They look like beautiful golden ropes ready for cooking. The air fryer is preheated to 380°F (193°C).

Air-Fry and Serve

5. 5Air-Fry Until Crisp
   Air-fry at 380°F (193°C) for 10 minutes, or until the bacon is rendered and crispy and the pastry is puffed and golden brown. Check halfway through and rotate the basket if needed for even cooking.
   Look for The pastry is golden and puffed, and the bacon is crisp.
   Tip Cooking times may vary; start checking at 8 minutes.
6. 6Cool and Serve
   Remove the twists from the air fryer and let them cool for a few minutes on a wire rack. Serve warm with warm garlic-herb marinara for dipping, if desired.
   Look for Twists are cool enough to handle but still warm.
   Tip Cooling on a rack keeps the underside crisp.

After 10 minutes, the twists are golden brown, puffed, and the bacon is crisp and sizzling. The kitchen smells of smoky bacon and toasted pastry. They are removed from the air fryer and placed on a wire rack to cool slightly. The twists are shiny with rendered fat and look absolutely irresistible.

Common mistakes

Overcrowding the air fryer basket is the most common mistake—if the twists are touching, they won't crisp evenly. Cook in batches if needed. Another pitfall is overworking the pastry: handle it gently and twist without stretching too hard, or you'll tear the layers.

Also, avoid using too much mustard or cheese, which can make the twists soggy. Finally, keep an eye on the cooking time; air fryers vary, and your twists may need a minute or two less or more.

How to tell it’s done

The twists are done when the pastry is deeply golden brown and puffed, and the bacon is crisp and slightly darkened at the edges. The bacon should be fully rendered—no soft or translucent fat remaining.

If you're unsure, carefully lift one twist and check the underside; it should be browned and crisp. Let them cool for a couple of minutes before serving—they will crisp up further as they cool. There is no raw protein here, so no internal temperature check is needed.