1 Tablespoon flaxseed meal, beaten with 3 T water and set aside
1 cup shredded vegan cheese of choice (Daiya Dairy Free Mexican Blend works well)
2-4 Tablespoons pickled jalapeños, chopped
2 Tablespoons Dijon mustard
12 slices Lightlife Plant-Based Bacon
Pre-heat oven to 375°F and line 2 baking sheets with parchment paper.
Place one sheet of puff pastry onto a non-stick work surface. Brush with ½ of the flax meal mixture and sprinkle with cheese and jalapeños.
Brush remaining sheet of pastry with ½ of the flax meal mixture and gently place, flax meal side down, over the cheese covered pastry. Gently press down over the entire pastry so the sheets are well stuck together.
Spread top of pastry with Dijon mustard and cut into twelve even strips.
Press one bacon slice to each strip. Place twists on parchment lined baking sheet.
Bake for 20-25 minutes until golden. (Note: cook time may vary depending on the how thinly the puff pastry is rolled out.)
Serve warm if possible, do not make more than 2 hours in advance to ensure crispness.