Ingredients
Scale
- 1 sheet of puff pastry (thawed if frozen, about 8 oz)
- 4 oz cream cheese, softened (you can substitute with Neufchâtel for a lighter option)
- 1 cup shredded sharp cheddar cheese
- 2 fresh jalapenos, seeded and finely chopped (leave some seeds if you like more heat)
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- Optional: 2 tablespoons cooked and crumbled bacon for extra smoky flavor
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. I always find that parchment helps prevent sticking and keeps cleanup easy, which is a lifesaver on busy days.
- In a bowl, combine the softened cream cheese, shredded cheddar, chopped jalapenos, minced garlic, smoked paprika, salt, and pepper. If you’re adding bacon, fold it in now. This mixture is where all the flavor magic happens—take a moment to taste and adjust salt or spice.
- Roll out your puff pastry sheet on a lightly floured surface. You want it to be roughly 12 x 12 inches. From my experience, keeping the dough cold but pliable makes cutting and twisting much easier.
- Spread the cheese and jalapeno mixture evenly over half of the puff pastry sheet, leaving a small border around the edges to seal.
- Fold the other half of the pastry over the filling, gently pressing the edges to seal. Use a knife or pizza cutter to cut the folded pastry into 1-inch wide strips.
- Take each strip and twist it several times to create that beautiful spiral effect. Place the twists on your parchment-lined baking sheet, spacing them about an inch apart to allow for puffing.
- Brush each twist with the beaten egg. This step gives the twists their golden, glossy finish—something my mom always insisted on for that “wow” factor when guests arrive.
- Bake for 12-15 minutes or until the pastry is puffed and golden brown. Keep an eye on them around the 12-minute mark; ovens vary, and you want them perfectly crisp without burning.
- Remove from the oven and let cool slightly on a wire rack. These are best enjoyed warm, when the cheese is still melty and the jalapeno heat is just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International