Bacon Cheese Pastries
These are pretty stellar. Fair warning, it will take a couple hours to make these, but they’re pretty yummy! Before starting, watch this video.
- Sweet dough, risen
- 2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1 cup whole milk
- Pinch of grated nutmeg
- 1/4 lb Gruyère, finely shredded with a rasp (about 2 cups), divided
- 12 thin slices pancetta (about 1/4 lb)
- 1 large egg, beaten with a pinch of salt
MAKE BÉCHAMEL WHILE DOUGH IS RISING: Heat butter in a small heavy saucepan until melted and bubbling. Remove from heat and whisk in flour. Slowly whisk in milk until smooth. Return to medium-low heat and bring to a gentle simmer, whisking. Cook, whisking, 1 minute. Remove from heat and stir in nutmeg and half of cheese. Season with salt and pepper, then cover surface with wax paper. Cool, whisking occasionally.
FORM AND BAKE PASTRIES: Gently release dough from bowl with scraper onto a lightly floured surface (do not punch down). Roll out into a rectangle slightly larger than 20 by 15 inches. Trim edges, then cut into 12 (5-inch) squares by cutting dough crosswise into 4 strips and lengthwise into 3 strips.
Spoon a tablespoon of béchamel into center of a square and fold 2 opposite corners over it, overlapping them slightly. Place a pancetta slice on top and transfer with a spatula to a baking sheet. Assemble remaining pastries, dividing them between 2 baking sheets. Cover with wax paper and a kitchen towel and let rise in a draft- free place at warm room temperature until puffy, about 45 minutes.
Preheat oven to 400°F with racks in upper and lower thirds.
Lightly brush dough with egg and sprinkle remaining cheese over pastries. Bake, switching position of sheets halfway through baking, until deep golden, about 15 minutes. Cool to warm on a rack.
COOKS’ NOTE: Bacon squares can be assembled and let to rise 1 day ahead, then chilled, covered; they can be baked chilled.