Jalapeño Popper Twists (Printable Version)

Flaky puff pastry spirals stuffed with cream cheese, sharp cheddar, and sliced jalapeños for a zesty, crowd-pleasing 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 teaspoon garlic powder

→ Pastry

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

# Steps to Follow:

01 - Preheat oven to 400°F and 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 approximately 1/4 inch thickness. 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 pattern, then place on the prepared baking sheet.
06 - Beat the egg and brush the tops of the twists with egg wash for a glossy finish.
07 - Bake in the preheated oven for 15 to 20 minutes until the pastry is golden brown and crisp.
08 - Let cool slightly and serve warm for optimal flavor.

# Additional Tips::

01 -
  • They bake in under 20 minutes, which means you can make them while guests are still arriving.
  • The filling stays creamy and melted while the pastry gets that perfect golden crackle that's impossible to resist.
  • You can prep and freeze them ahead, so last-minute entertaining actually becomes manageable.
02 -
  • If your pastry tears while folding, just pinch it back together—small tears seal right up once they bake, and nobody will ever notice unless you point it out.
  • Don't skip the egg wash; it's the difference between these looking homemade and looking like you bought them from a fancy bakery.
03 -
  • Keep your pastry cold—if it starts feeling warm and soft while you're working with it, pop it back in the fridge for five minutes to keep those layers distinct and flaky.
  • Don't overfill; a modest line of filling down the center is all you need, and it prevents leaking and makes twisting much easier.
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