Jalapeño Popper Twists

The first time I brought these to a Super Bowl party, my friend Sarah literally hovered by the platter until they were gone, claiming she needed to guard them from her husband. Now every gathering includes a quiet request before anyone even RSVPs.

Last New Year's Eve, I made three batches because the first two disappeared before midnight. Everyone stood around the kitchen island eating them straight off the cooling rack, burning fingers be damned.

Ingredients

• Cream cheese: Let it sit out for a full hour so it blends seamlessly into the filling without any lumps
• Sharp cheddar: The extra aged flavor cuts through the richness and gives the filling more character
• Jalapeños: Fresh ones bring bright heat while pickled add tanginess, or mix both for layers of flavor
• Puff pastry: Keep it chilled until the moment you are ready to work with it or it becomes frustratingly sticky

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper now so you are not scrambling later

Mix the filling:

Combine cream cheese, cheddar, jalapeños, and garlic powder until completely smooth and uniform

Prepare the pastry:

Roll puff pastry to 1/4 inch thickness on a floured surface, then cut into eight 2-inch wide strips

Fill and fold:

Spoon filling along one half of each strip, fold the pastry over, and press edges firmly to seal

Twist them up:

Gently twist each strip several times to create that signature spiral shape and place on the baking sheet

Add the golden finish:

Brush the tops with beaten egg to ensure they emerge from the oven with a gorgeous shine

Bake to perfection:

Cook for 15 to 20 minutes until deeply golden and crisp, then let them cool for just a few minutes

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My neighbor texted me at 11 PM the first time she tried these, demanding the recipe because they were all she could think about.

Making Them Your Own

Swap the cheddar for pepper jack when you want extra kick, or use smoked gouda for a deeper, more sophisticated flavor profile. Cooked bacon bits transform these into something entirely decadent.

Timing Everything Right

The egg wash needs to go on right before baking, not earlier, or the pastry can get soggy. Work quickly once the pastry is rolled out because puff pastry performs best when cold.

Serving Strategy

These disappear fast, so I always make double what I think I need. Pair them with ranch for the heat-averse or sriracha mayo for anyone craving more fire.

• Reheating in the oven for 5 minutes brings back the original crispiness perfectly
• Make the filling a day ahead to save time on party day
• A pizza cutter creates the cleanest pastry strips with minimal effort

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There is something magical about pulling golden, twisted pastry from the oven and watching everyone's eyes light up.

Recipe FAQs

→ Can I use fresh jalapeños instead of pickled?

Fresh jalapeños work beautifully and provide a bright, crisp heat. Slice them thinly and mix directly into the cheese filling. For milder flavor, remove the seeds and membranes before chopping.

→ How do I prevent the pastry from getting soggy?

Ensure your cream cheese is fully softened before mixing to avoid lumps. Don't overfill the pastry strips—a thin line of filling seals better and bakes more evenly. Bake until deeply golden for maximum crispness.

→ Can I make these ahead of time?

Assemble the twists completely, freeze them on the baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 400°F, adding 2-3 minutes to the cooking time. They'll taste freshly made.

→ What other cheeses work well?

Pepper jack adds extra spice, smoked gouda brings depth, or try Monterey Jack for milder flavor. Mix and match cheeses as long as you keep the total amount around 1 cup for proper consistency.

→ Do I have to twist the pastry?

Twisting creates more surface area for golden, crispy edges and helps hold the filling securely. Simply folding works too, but you'll miss those flaky, spiral layers that make these twists so satisfying.