Description
Flaky pastry twists ooze molten cheddar and cream cheese, with crisp bacon bits and fiery jalapeno slices woven in. Golden brown and perfectly puffed, these handheld spirals deliver creamy, smoky, spicy bites.
Ingredients
- 1 sheet puff pastry thawed
- 4 ounce cream cheese softened
- 1 cup shredded cheddar cheese
- 2 whole jalapeno pepper seeded and thinly sliced
- 2 slice bacon cooked and crumbled
- 1 whole egg beaten
- 1 tablespoon water
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- In a medium bowl combine cream cheese shredded cheddar garlic powder salt and black pepper until smooth.
- Roll out the puff pastry sheet on a lightly floured surface to smooth any seams.
- Spread the cheese mixture evenly over the pastry leaving a 1/2-inch border around the edges.
- Sprinkle the sliced jalapenos and crumbled bacon evenly over the cheese layer.
- Fold the pastry in half lengthwise and press the edges firmly to seal.
- Cut the folded pastry into 1-inch wide strips.
- Twist each strip several times and place the twists on the prepared baking sheet.
- In a small bowl whisk together the beaten egg and water.
- Brush the egg wash over each twist.
- Bake for 15 to 18 minutes or until golden brown and puffed.
- Allow to cool for 5 minutes before serving warm.
Notes
- For a spicier version use more jalapenos or leave the seeds intact.
- Ensure the puff pastry is well chilled to achieve maximum flakiness.
- These twists can be assembled ahead and refrigerated for up to 2 hours before baking.
- Serve warm with ranch dressing or sour cream for dipping.