Cheesy Jalapeno Popper Puff Pastry Cheese Twists
Servings: 10 -12 cheese twists
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Ingredients
- 1 sheet defrosted puff pastry, defrosted according to package instructions
- 6 oz softened plain cream cheese (about 3/4 cup)
- 1 1/2 cups shredded cheddar cheese, divided
- 2 fresh jalapenos, deseeded and diced (leave seeds in for more spice)
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- ½ tsp kosher salt
- ¼ tsp ground pepper
- Optional: 2 bacon slices, cooked and finely chopped
- 1 egg
Instructions
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Make the jalapeno popper mixture - In a medium mixing bowl mix together the softened cream cheese, ¾ cup grated cheddar cheese, diced jalapenos, garlic powder, onion powder, kosher salt, ground pepper and cooked bacon (if using).
- Unroll the defrosted puff pastry sheet onto a lightly floured surface (like a cutting board) vertically, it should be about 10 inches wide by 12 inches tall (roll out into this shape if needed).Use an offset spatula or the back of a spoon to spread the cream cheese mixture over the bottom half of the surface of the puff pastry.
- Fold the top half of the pastry over the bottom half so you'll have a smaller rectangle and gently press with your hands to seal. Use a sharp knife or pizza cutter to cut into 10-12 even strips.
- Grab both ends of one strip and gently twist in opposite directions to create a spiral – place on the baking sheet and repeat until you've created puff pastry twists with all of the dough, making sure to leave space between the twists on the prepared baking sheet.
- Place in the fridge for 10 minutes – this helps the puff pastry cook better in the oven. After 10 minutes, remove the baking sheet from the fridge and using a pastry brush, brush each puff pastry cheese twist with egg wash (1 egg whisked with 1 tablespoon of milk or water). Finally sprinkle the rest of the shredded cheddar cheese over the cheese twists, dividing evenly between the twists.
- Bake on the middle rack of the oven for 25-30 minutes or until the cheese twists are puffed and starting to turn golden brown on the top and bottom.
- Remove from the oven and let cool for 10 minutes on the baking sheet. Then, transfer to a serving dish. Serve with a dipping sauce if desired like ranch dressing.
Notes
- If using frozen puff pastry, make sure to defrost it according to package directions well ahead of time. I like to place it in the fridge overnight to be ready to use the next day.
- You can use pickled jalapenos in this recipe instead of fresh. Make sure to drain the pickled jalapenos well and dab off extra moisture before chopping. Use ⅓ cup finely chopped pickled jalapenos to substitute for fresh.
- These cheese twists are best the day they’re made. However, you could prep them up until the step where they’re placed in the fridge. Cover and place in the fridge and the next day when ready to bake, brush with the egg wash and sprinkle with the remaining shredded cheese. Preheat the oven according to the instructions and then bake. They may require a slightly longer cooking time.
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