200 g

Eskort Streaky Bacon

1 sheet

puff pastry

15 ml


125 ml

crushed pecan nuts


Toffee sauce (optional – can replace with chocolate or caramel sauce too)


egg, beaten

45 ml


250 ml

icing sugar

30 ml


10 ml

vanilla essence

150 g (slab)



Preheat the oven to 180˚C.

Fry the Eskort Streaky Bacon and set aside to cool.

Roll out the puff pastry and cut into 5 strips.

Lay out the bacon strips onto the puff pastry.

Sprinkle the cinnamon and crushed pecans over each strip evenly (keep some nuts for the final sprinkle).

Roll up into buns and place close together in a baking dish.

Brush the pastry with beaten egg and bake for 20 minutes or until the pastry is puffy and golden.

In a saucepan, melt the butter and add the icing sugar, vanilla and water.

Stir until smooth and then add the chocolate and stir until well combined and smooth.

Once the rolls are out of the oven, pour the fudge sauce over them and sprinkle the last of your pecan nuts.

Serve warm and enjoy!