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Close-up of golden-brown Jalapeño Popper Twists, filled with cheese and green onions, arranged on a wooden board.

Jalapeño Popper Twists

These jalapeño popper twists are a savory and spicy snack. They combine the flavors of cream cheese, cheddar cheese, and jalapeños in a twisted pastry.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 twists
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Twists
  • 1 sheet refrigerated puff pastry thawed
For the Filling
  • 4 ounces cream cheese softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely diced jalapeño peppers seeds removed for less heat
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
For the Egg Wash
  • 1 egg beaten
  • 1 tablespoon water

Equipment

  • Baking sheet
  • Mixing bowl
  • Rolling Pin

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, minced garlic, salt, and pepper. Mix until well combined.
  3. Unroll the puff pastry sheet onto a lightly floured surface. If it's a rectangle, you can cut it in half lengthwise to make two thinner rectangles.
  4. Spread the cream cheese mixture evenly over one half of the puff pastry sheet.
  5. Fold the other half of the puff pastry over the filling, like closing a book.
  6. Using a knife or pizza cutter, cut the puff pastry lengthwise into 12 strips, about 1 inch wide.
  7. Gently twist each strip 2-3 times.
  8. Place the twisted strips onto the prepared baking sheet.
  9. In a small bowl, whisk together the beaten egg and water for the egg wash.
  10. Brush the tops of the twists with the egg wash.
  11. Bake for 15-18 minutes, or until the pastry is golden brown and puffed.
  12. Let cool slightly before serving.

Notes

You can adjust the amount of jalapeño to your spice preference. For a milder flavor, remove all seeds and membranes from the jalapeños. These are best served warm.

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