<![CDATA[Pages in my passport - Jalapeño Popper Puff Pastry Twists]]>Sat, 26 Sep 2026 18:21:23 -0700Weebly<![CDATA[Jalapeño Popper Puff Pastry Twists]]>Fri, 29 Aug 2025 15:36:23 GMThttps://www.pagesinmypassport.com/jalapentildeo-popper-puff-pastry-twists/jalapeno-popper-puff-pastry-twists
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ingredients
  • 1-2 sheets Frozen Puff Pastry thawed
  • 3 Jalapeño Peppers thinly sliced
  • 6 oz. Softened Cream Cheese
  • 6 strips Bacon cooked and chopped
  • 8 oz Sharp Cheddar grated
  • 1 Egg beaten
  • Ranch for serving

Instructions
  • Preheat oven to 400F. Line a large sheet pan with parchment paper. Dust lightly with flour.
  • TIP: You can either use one or two sheets of puff pastry, depending on how many twists you want to make. If using one sheet, you work only one half of the sheet. If using two sheets, you work on one whole sheet. For the instructions, we’re working on only one sheet of puff pastry. Adjust accordingly if using two sheets.
  • Add the thawed puff pastry to the prepared sheet pan. Gently roll out to 1/4″ thick.
  • Evenly spread the very softened cream cheese over half of the puff pastry.
  • Distribute the chopped jalapeños, half of the grated cheddar, and the chopped bacon bits over the cream cheese. Fold the remaining half of the sheet over and gently press to seal everything together.
  • Using a sharp kitchen knife or pizza cutter, slice into 1/2″ thick strips. Twist each strip, and evenly distribute on the same baking pan.
  • Brush with the beaten egg, then top with more grated cheddar.
  • Bake in the middle rack of the oven for 15-20 minutes, rotating the pan halfway through, until deeply golden.
  • Let cool at least 5-10 minutes before enjoying warm with ranch!

Recipe from A Bright Moment
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