Jalapeño Popper Twists (Printable Page)

Golden puff pastry twisted around creamy jalapeño cheese filling for a zesty handheld appetizer.

# What You'll Need:

→ Filling

01 - 8 oz cream cheese, softened
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup sliced jalapeños, fresh or pickled
04 - 1 tsp garlic powder

→ Pastry

05 - 1 sheet puff pastry, thawed
06 - 1 large egg, for egg wash

# Step-by-Step Guide:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine softened cream cheese, shredded cheddar, sliced jalapeños, and garlic powder. Mix until smooth and well blended.
03 - On a lightly floured surface, roll out puff pastry to about 1/4 inch thick. Cut into 8 strips, each about 2 inches wide.
04 - Spoon a line of filling onto one half of each pastry strip. Fold each strip over the filling lengthwise, pressing gently to seal the edges.
05 - Carefully twist each filled strip several times to create a spiral, then place on the prepared baking sheet.
06 - Beat the egg and brush the tops of the twists with the egg wash for a glossy finish.
07 - Bake in the preheated oven for 15–20 minutes or until the pastry is golden brown and crisp.
08 - Let cool slightly. Serve warm for best flavor.

# Expert Tips:

01 -
  • The puff pastry turns impossibly flaky, making each twist feel like something from a bakery rather than your own oven
  • You get all the jalapeño popper flavors without the mess of seeding and stuffing peppers
  • These disappear faster than you can bake them, so consider doubling the batch
02 -
  • If the puff pastry starts to feel soft or sticky while you are working, pop the whole baking sheet in the freezer for 5 minutes before continuing
  • The filling expands slightly in the oven, so do not overstuff the strips or the cheese will burst through the pastry
  • Twisting too aggressively can tear the dough, so use a gentle but firm motion when creating the spiral shape
03 -
  • Use a sharp knife or pizza cutter to slice the puff pastry strips, pressing down firmly rather than dragging the blade through the dough
  • If some of the twists unravel slightly while baking, they will still taste excellent, so do not stress about perfection
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