Piggy Puffs bring a playful and gourmet twist to any occasion. Imagine the perfect blend of sweet and savory, where crisp, smoky bacon hugs a light and airy cream puff filled with luscious cream. Whether you’re hosting a brunch, looking for a unique appetizer, or simply want to treat yourself to something extraordinary, these bites of bliss will not disappoint.
If you prefer crispier bacon, try par-cooking your bacon in the microwave for one and a half minutes wrapping the cream puffs. The rich, creamy filling perfectly balances the savory crunch of the bacon, creating a flavor explosion that’s as satisfying as it is unexpected.
Ingredients
- 30 frozen mini cream puffs
- One pound thin sliced bacon (cut in half)
- Non-stick cooking spray
- 1 tbsp Spicy KC Barbecue Sauce
- 2 tbsp apple jelly
Instructions
- Heat smoker to 225-250 degrees.
- Spray a wire cooking rack with non-stick cooking spray and set aside.
- While the cream puffs are still frozen, wrap one piece of bacon around the puff leaving the cut ends tucked under the flat part of the puff. Place on wire rack.
- Put the rack of bacon wrapped puffs in the smoker over indirect heat.
- While cooking, melt together the barbecue sauce and apple jelly.
- After 30 minutes, baste the puffs with the sauce mixture.
- Cook for 15 more minutes and baste again
- Cooking for and additional 15 minutes (or until the glaze is set) and then remove from smoker. (Note: cooking longer than 1 hour total will risk of the filling oozing out.)
- Serve warm.
