Okay, I’m kind of cheating here, since I already posted a Maple Bar Recipe a while back, but this is a little different.
Maple Bacon Pockets are mini maple bars with a chewy piece of bacon in the center. For anyone who has ever dipped a piece of bacon in maple syrup, this is a flavor combination that is irresistible.
They are delicious when fresh, but also freeze well. They disappear quickly, so you might want to consider making a double batch!
|Maple Bacon Pockets|| |
- 6-7 slices of bacon
- 3 tablespoons butter or shortening
- ¾ cup whole milk
- ¼ cup sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ cup warm water
- 1 package active dry yeast
- ¼ teaspoon sugar
- 1 egg
- 2½ cups all-purpose flour
- Peanut oil for frying
- 2 tablespoons butter, melted
- 2 tablespoons milk
- 1 teaspoon maple flavoring
- 2 cups powdered sugar
- Pinch of salt
- Slice bacon into 1" pieces and fry until cooked but not crispy. Drain well between paper towels and set aside.
- In a small saucepan on low heat, melt the butter (or shortening.) Add the milk, sugar, salt, and cinnamon, and stir until the mixture is lukewarm. Remove from heat.
- In a large bowl (a stand mixer is best) combine the warm water, yeast, and ¼ teaspoon sugar. Let sit until bubbly - about 5 minutes.
- Add the warm milk mixture, egg, and 1 cup of flour. Mix until well combined.
- Add the remaining flour. If using a stand mixer, switch to a dough hook and knead for 5 minutes. Dough will be very soft, but should come cleanly away from the sides of the bowl. If dough is sticky, add additional flour a little at a time until it can be easily handled. If kneading by hand, drop dough on a floured surface and knead for 7-8 minutes. Dough should be very soft and elastic.
- Place dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and allow it to rise until double, approximately 1 hour.
- Punch down dough and roll it out to a thickness between ⅛" and ¼" on a floured surface. Cut into strips a little wider than the pieces of cooked bacon. Cut each strip into rectangles long enough to fold easily over each piece of bacon. Pinch the edges to seal. HINT: Once the bacon is folded up in the dough, neaten up the sides of each pocket with a pizza cutter; they will seal better and look nicer when cooked. As each pocket is formed, place it aside on a lightly floured surface.
- When all of the pockets are made, cover with a kitchen towel and allow them to rest for 15 minutes.
- Pour at least 1½ inches of oil in a large pot and heat to 350 F. Watch the heat carefully; it can spike quickly. Reduce heat if necessary to maintain a 350 F. temperature.
- Beginning with the first pockets you formed, drop a few in the hot fat. They will puff up quickly, so don't put too may in at a time...they need room to move. When the bottom of the pastry is a rich golden brown (approximately 1 minute), flip each one over with a spoon. When both sides are brown, use a slotted spoon to move them to paper towels to drain.
- Combine all of the ingredients for the maple icing, whipping until light and fluffy, and spread on slightly warm pockets. You can also add a little more liquid to the icing and dip the warm pockets.
- Keep loosely covered.
Is there anything that I haven’t already said about maple? If you’ve been reading my blogs, you’ve heard me wax eloquent on the subject over and over, and I think I’ve finally run out of new ways to praise it.
Did I mention I could just sit and eat the icing with a spoon, as long as I had a nice strong cup of coffee to go with it? True story.
Addictive little buggers. Betcha can’t eat just one!