First defrost puff pastry and cut it in half.
Next cook the puff pastry into a waffle iron. Cook until browned. It took us about 3 minutes. Slice the puff pastry into squares while it is still warm. As the pastry cools it gets very flaky and will not have crisp lines if you cut it after they cool. A pizza cutter worked extremely well for this.
In a bowl mix dill, bacon, cream cheese and salt and pepper to taste. Blend well.
Serve waffles with a knife to put on cream cheese and top. If you look hard you can see the plate of waffles and the bowl of cream cheese (next to the wine bottle) in the picture below. You can also see the red and yellow tomato slices and the blueberry goat cheese with figs. We've got a pretty special 3 year old that rates all this!
Bacon Dill Cream Cheese with Puff Pastry Waffles
one box puff pastry
one box cream cheese
3 tablespoons fresh dill
6 slices of bacon, cooked and diced.
salt and pepper to taste.
Defrost puff pastry sheets, cutting them in half.
Cook in a waffle iron until browned (about 3-4 minutes), Slice into squares.
Combine cream cheese, dill, bacon and salt and pepper in a bowl.
Serve waffles as crackers with cream cheese dip.
Posted on the Homesteader Hop, Ducks 'n A Row, Fluster Buster, Sew Crafty Angel, Classical Homemaking, Sustainable Sunday, My 2 Favorite Things
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