Jalapeño Popper Twists are flaky puff pastry spirals filled with spicy jalapeños, creamy cheese, and crispy bacon, then baked until golden—a crowd-pleasing appetizer that combines familiar popper flavors in an easy-to-eat twisted format.
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In a skillet, cook the bacon until crispy. Remove from the pan, let cool, and then chop into small pieces.
Lay out the thawed puff pastry sheet on a parchment-lined baking sheet.
Spread the softened cream cheese in a thin, even layer over the entire sheet of puff pastry.
Arrange the sliced jalapeños over one half of the cream cheese-covered pastry.
Sprinkle the chopped bacon over the jalapeños.
Top the bacon and jalapeños with about half of the shredded cheddar cheese.
Fold the empty half of the puff pastry over the filled half and press down gently to seal.
Using a sharp knife, cut the folded pastry lengthwise into 1.5 to 2-inch wide strips.
Gently pick up each strip and twist it several times.
In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the tops of the twists.
Sprinkle the remaining shredded cheddar cheese over the twists.
Bake at 400°F (200°C) for 15-20 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool for a few minutes before serving.
Store baked twists in an airtight container in the refrigerator up to 3 days; reheat at 350°F for 5–7 minutes to restore crispness. Unbaked twists freeze up to 1 month; bake directly from frozen, adding 5–8 minutes to the bake time.
Yes. Assemble the twists on a baking sheet, freeze uncovered for 2 hours, then transfer to a freezer bag. Bake directly from frozen, adding 5–8 minutes to the baking time.
Bake until the puff pastry is golden brown and puffed, roughly 18–22 minutes at 400°F. The edges should be deep golden and crispy to the touch.
Yes. Halve fresh jalapeños lengthwise, remove seeds and membranes, and slice into thin strips. Pat dry to reduce excess moisture.
Crispy prosciutto, pancetta, or cooked sausage work well. For vegetarian, omit the meat and increase cheddar by ¼ cup for more flavor.
Refrigerate in an airtight container up to 3 days. Reheat on a baking sheet at 350°F for 5–7 minutes to restore crispness.
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