Cheesy Jalapeno Popper Puff Pastry Cheese Twists

These jalapeno popper cheese twists might be the best appetizer ever, and they only need 8 simple ingredients! 

These golden and buttery puff pastry twists are filled with cream cheese, melted cheddar cheese, and jalapenos.  Think of this as a fun twist (literally!) on jalapeño poppers! 

Think of these jalapeno popper cheese twists as the spicy version of my cranberry goat cheese swirls! Just like those pastry swirls, these cheese twists are the perfect appetizer to serve to guests. 

I love serving these jalapeno twists paired with a watermelon mojito! But I think they would be just as good with a few beers on game day! 

What I love about this recipe is that there’s really only ten minutes of hands-on time, so they’re super easy to make if you’ve got company over or you’re prepping these for a party. 

Why you’ll love these jalapeño popper puff pastry twists

• Simple: This delicious recipe is an easy appetizer made with just 8 simple ingredients!
• Easy: You only need 10 minutes to prep this recipe before popping them in the oven.
• Game Days: A perfect appetizer to serve a crowd when watching the big game!

Ingredients

• Puff Pastry: Make sure your puff pastry is completely thawed before you start this recipe.
• Fresh Jalapeños: Want an extra touch of heat? Leave in the seeds before dicing.
• Bacon: Totally optional, but I love adding some cooked and chopped bacon to my jalapeno cheese twists!
• Cream cheese: Make the jalapeno popper mixture with cream cheese as the base with shredded cheddar cheese, jalapenos and seasonings.
• Egg: You’ll need an egg to give these twists an egg wash, this will make them golden brown. 

How to make this jalapeno popper cheese twist recipe

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
2. 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).
3. Lay the thawed puff pastry sheet onto a lightly floured surface (like a cutting board) vertically. Use an offset spatula or the back of a spoon to spread the cream cheese mixture over the top half of the surface of the puff pastry. 
4. Fold the bottom half of the pastry over the top 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.
5. 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.
6. 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 all over top of the cheese twists.
7. 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. 
8. 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. 

Should I use Fresh or Pickled Jalapenos in jalapeno poppers? 

I love using fresh jalapenos, but you can easily swap them out for pickled jalapenos in a pinch!  Just make sure to drain the pickled jalapenos well and dab off any extra moisture but you chop them up. Use up to ⅓ cup of finely chopped pickled jalapenos. 

Tips & Tricks

• I recommend making sure your puff pastry is completely thawed! Check the package directions ahead of time. I personally place it in the fridge overnight so I can use it in the next day.
• Want to add in chopped bacon? Just cook 4 strips of bacon, then chop up and add to the puff pastry at the same time as the jalapenos! 
• Don’t skip out on the egg wash! It’ll make your puff pastry twists golden brown and flaky. 

Common questions

How to store

I recommend enjoying these puff pastry twists on the day that they’re made. 

More game day appetizers to make from the blog

• Easy Buffalo Chicken Puff Pastry Bites Appetizer
• 5 Minute Jalapeno Popper Dip
• Quick Baked Cheesy Jalapeno Ranch Chips Appetizer

Cheesy Jalapeno Popper Puff Pastry Cheese Twists

4 from 2 votes

Course: Appetizer

Cuisine: american-inspired

Keyword: cheese, jalapeno, puff pastry

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 10 -12 cheese twists

Author: Jess

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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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