Jalapeño Popper Twists (Printable Version)

Golden flaky pastry twists filled with cream cheese, sharp cheddar, and zesty jalapeños.

# 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 tsp garlic powder

→ Pastry

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

# Steps:

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 Advice:

01 -
  • The puff pastry gets impossibly flaky and golden, creating that perfect texture contrast with the creamy filling
  • These twists come together in under 30 minutes but taste like they came from a fancy bakery
  • You can prep everything ahead and bake them right before guests arrive
02 -
  • Twist the strips gently but firmly over twisting can cause the pastry to tear and filling to spill out
  • Space the twists at least 2 inches apart on the baking sheet they puff up significantly in the oven
  • Work quickly once you fill the pastry the heat from your hands can make the puff pastry sticky and hard to handle
03 -
  • Freeze your puff pastry for 15 minutes after cutting if it becomes too soft to work with this trick is a lifesaver
  • Use a pizza cutter to make clean straight cuts through the pastry much faster and more precise than a knife
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