Spicy Jalapeño Popper Twists are golden, flaky pastry spirals filled with creamy cheese and zesty jalapeños — a snack that’s as satisfying as it is easy to make. I love how the crispy pastry gives way to a warm, cheesy, slightly spicy interior, perfect for sharing or digging into a cozy evening treat.
Why You’ll Love This Recipe
I love this recipe because it:
Comes together quickly — ready in under 30 minutes, ideal when I want a fast, flavorful snack.
Is flexible — I can switch up cheeses or use fresh or pickled jalapeños depending on what I have.
Uses store-bought puff pastry — no need to fuss with homemade dough, yet results in that buttery, flaky pastry every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet (about 8 oz / 225 g) store-bought puff pastry (thawed if frozen)
4 oz (115 g) cream cheese, softened
½ cup (≈ 55 g) shredded sharp cheddar cheese (or your preferred cheese)
2–3 jalapeños, sliced (fresh or pickled, depending on your heat preference)
¼ teaspoon garlic powder (or 1 small clove garlic, minced)
1 egg, beaten — for egg wash
Directions
Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
In a bowl, combine softened cream cheese, shredded cheddar, sliced jalapeños, and garlic powder; mix until smooth.
On a lightly floured surface, roll out the puff pastry to about ¼ inch (about 0.6 cm) thickness. Cut into strips roughly 2 inches (5 cm) wide.
Spoon a portion of the filling onto one half of each strip. Fold over the pastry to “sandwich” the filling, seal the edges, and gently twist each filled strip several times to form a spiral.
Place the twists on the prepared baking sheet. Brush each twist with the beaten egg for a glossy, golden finish.
Bake for 15–20 minutes, until the pastry is puffed and golden, and the filling bubbles at the ends.
Servings and timing
This recipe yields about 8 twists (depending on how wide you cut your strips).
Total time from start to finish is roughly 40 minutes (including prep and baking).
Storage/Reheating
If there are leftovers, I store extra twists in an airtight container lined with parchment. They stay crisp for up to two days at room temperature.
To reheat, I pop them in a preheated oven (about 350 °F / 175 °C) for 5–10 minutes — it restores the pastry’s crispiness nicely.
FAQs
How spicy are these twists?
It depends on the jalapeños. With fresh jalapeños (seeds removed), the spice is moderate. If I want milder heat — or a gentler flavor — I use pickled jalapeños instead.
Can I prepare them ahead of time?
Yes — I sometimes assemble the twists, then cover and refrigerate them until I’m ready to bake. Baking fresh gives the best texture.
Can I use pizza dough instead of puff pastry?
Yes — pizza dough or even crescent-roll dough can substitute puff pastry. The result will be slightly chewier rather than flaky, but still delicious.
Can I make them dairy-free or vegan?
I can substitute the cream cheese and cheddar with plant-based alternatives. For the egg wash, a milk-based wash or a vegan egg substitute works well too.
What dipping sauces go well with these twists?
I like them with ranch dressing, spicy aioli, or even sour cream. The creamy condiment balances the jalapeño heat and makes them feel more like a snack or appetizer.
Conclusion
I enjoy making Spicy Jalapeño Popper Twists when I want a snack that’s quick, satisfying, and crowd-pleasing. The contrast of flaky pastry, creamy cheese, and bold jalapeño always hits the spot. Once I get the hang of it, it’s easy to customize — I often tweak the cheeses or try different sauces.
Spicy Jalapeño Popper Twists are flaky puff‑pastry spirals filled with creamy cheese and jalapeño heat — a crunchy, warm, and slightly spicy snack or appetizer that’s ready in under 30 minutes.
½ cup (≈ 55 g) shredded sharp cheddar cheese (or your preferred cheese)
2–3 jalapeños, sliced (fresh or pickled, according to desired heat)
¼ teaspoon garlic powder (or 1 small clove garlic, minced)
1 egg, beaten — for egg wash
Instructions
Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
In a bowl, combine softened cream cheese, shredded cheddar, sliced jalapeños, and garlic powder until smooth.
On a lightly floured surface, roll out the puff pastry to about ¼ inch (≈ 0.6 cm) thickness. Cut into strips roughly 2 inches (≈ 5 cm) wide.
Spoon a portion of the cheese‑jalapeño filling onto one half of each strip. Fold over the pastry to encase the filling, seal the edges, then gently twist each filled strip a few times to form a spiral.
Place the twists on the prepared baking sheet. Brush with beaten egg for a golden, glossy finish.
Bake for 15–20 minutes, until the pastry is puffed and golden, and the filling bubbles at the ends.
Notes
Use pickled jalapeños for a milder flavor, or fresh with seeds for extra heat.
Cheese & jalapeño quantities can be adjusted — more cheese for creamier bites, more jalapeños for spicier twists.
Make‑ahead option: assemble twists, refrigerate until baking; bake just before serving for best flakiness.
For a vegetarian‑friendly or lighter version: omit cheese or use a plant‑based cheese alternative, and substitute puff pastry with whole‑wheat or lighter dough if available.
Serve warm with a dipping sauce — ranch, spicy mayo, or sour cream work great.
