Jalapeño Popper Twists (Printable version)

Buttery puff pastry twisted around cream cheese, cheddar, and jalapeños. Golden, crispy, and ready in 30 minutes.

# What you 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 teaspoon garlic powder

→ Pastry

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

# Steps to follow:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine the softened cream cheese, shredded cheddar, sliced jalapeños, and garlic powder. Mix until smooth and well blended.
03 - On a lightly floured surface, roll out the 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 way puff pastry creates these irresistible buttery layers that practically melt on your tongue
  • That perfect heat to cool ratio happening with every single bite
  • You can prep everything ahead and bake them fresh right before guests arrive
02 -
  • Work quickly once the puff pastry is out because it becomes sticky and impossible to handle as it warms up
  • Twisting too aggressively can tear the pastry and make the filling leak out during baking
  • These reheat surprisingly well in a 350°F oven for about 5 minutes if you somehow have leftovers
03 -
  • Use a ruler or the side of your hand to measure even strips so they all bake at the same speed
  • If your kitchen is warm, work with half the pastry at a time and keep the rest in the fridge
  • Leftover filling is amazing scrambled into eggs the next morning
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