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Nutrition Facts
Serving Size 97 g
(Approx. 8 Servings)
Amount Per Serving
Calories 410 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 580 mg 24%
Total Carbohydrate 38 g 13%
Dietary Fiber 2 g 8%
Sugars 16 g
Protein 8 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pull Apart Loaf with Maple Bacon

Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 h 15 m
8  People


Recipe makes 8 Servings

8 slices of bacon
2 Tbsp granulated sugar
2 Tsp ground cinnamon
2 Tsp cracked black pepper
1/2 Tsp kosher salt, plus two pinches
1 package of Pepperidge Farm Puff Pastry Sheets, thawed
1/2 cup(s) finely chopped pecans, toasted
1/3 cup(s) confectioners' sugar
1/4 cup(s) pure maple syrup
2 Tsp water
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Heat oven to 375°F.
Line a 8x4x3-inch loaf pan with parchment paper, leaving extra on sides for easy removal of pastry from pan after baking. Set aside.
Cook bacon in a 12-inch skillet over medium heat until crisp. Drain bacon on paper towels and finely chop.
Stir sugar, cinnamon, black pepper and 1/2 teaspoon salt in a small bowl.
Unfold 1 pastry sheet on work surface. Roll sheet into a 12x10-inch rectangle.
Sprinkle pastry sheet with sugar mixture. Top with pecans and bacon. Lightly roll with a rolling pin to press toppings into pastry. Cut pastry sheet into 4 strips (10x3-inch). Repeat with remaining pastry sheet.
Arrange 4 pastry strips into one 4-layer stack. Cut stack crosswise to form 4 stacked squares. Repeat with remaining pastry strips. Place stacked squares on their sides in loaf pan.
Bake 55 minutes or until pastry is deep golden brown. Let cool in pan on a wire rack 1 hour. Remove pastry to a serving plate.
Stir confectioners' sugar, syrup, water and 2 pinches salt in a small bowl. Drizzle mixture over pastry.


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