Ingredients
Scale
- 1 sheet Puff Pastry (thawed)
- 8 oz Cream Cheese (softened)
- 1 cup Shredded Sharp Cheddar Cheese (or Monterey Jack)
- 1/2 cup Sliced Jalapenos (fresh or pickled)
- 1 tsp Garlic Powder
- 1 large Egg (for egg wash)
- as needed Dipping Sauces (ranch, sriracha mayo, or honey mustard)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry on a lightly floured surface and roll to even out seams.
- In a bowl combine cream cheese, shredded cheddar, sliced jalapenos, and garlic powder until well mixed.
- Spread the cheese mixture in an even layer over the pastry leaving a small border around the edges.
- Brush the pastry border with a little beaten egg to help seal and fold the pastry over if you prefer a rectangle shape.
- Slice the filled pastry into strips about 1 inch wide and twist each strip several times.
- Place the twists on the prepared baking sheet and brush each with beaten egg for a glossy finish.
- Bake for 12 to 15 minutes until puffed and golden and the cheese is bubbling.
- Let cool for a few minutes before serving with dipping sauces.
Notes
Work with well chilled but pliable puff pastry for flakiness. Remove jalapeno seeds for milder heat. Rotate the baking pan halfway through for even coloring.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg