Pin It The first time I brought these to a Super Bowl party, my friend Sarah actually hovered near the baking sheet waiting for them to come out of the oven. She'd caught a whiff of that jalapeño and cheese combination melting together and couldn't stay away. By the time I turned around with the cooling rack, three people were already reaching in, steam still rising from each golden twist.
Last winter, my youngest caught a cold and would barely eat anything until I made a batch of these without much jalapeño heat. She perked up immediately, asking if we could have 'those twisty cheese things' for dinner. Now they're her go-to comfort food request, and I've learned to always keep puff pastry in the freezer.
Ingredients
- Cream cheese: I've learned the hard way that truly softened cream cheese makes all the difference between silky smooth filling and annoying lumps
- Sharp cheddar cheese: The sharpness cuts through the richness and actually makes the filling taste more cheesy, not just heavy
- Jalapeños: Fresh give you that bright, crisp heat while pickled add a tangy undertone both work beautifully
- Puff pastry: Thaw it completely but keep it chilled until you're ready to roll, otherwise it gets stubborn and sticky
Instructions
- Get everything ready:
- Preheat your oven to 400°F and line a baking sheet with parchment paper, then mix your softened cream cheese, cheddar, jalapeños and garlic powder until completely smooth
- Roll and cut:
- On a lightly floured surface, roll out your puff pastry to about 1/4 inch thick and cut into 8 strips, each about 2 inches wide
- Fill and fold:
- Spoon a line of filling onto one half of each strip, then fold over lengthwise and press the edges gently to seal
- Twist them up:
- Carefully twist each filled strip several times to create a spiral and place on your prepared baking sheet
- Egg wash and bake:
- Brush with beaten egg for that gorgeous golden finish, then bake for 15 to 20 minutes until deeply golden and crisp
Pin It My mom started making these for Christmas Eve appetizers after I raved about them, and now nobody wants the full dinner. We all just hover around the twist platter, catching up between bites, until someone finally remembers we were supposed to be having a proper meal.
Serving Ideas That Work
Ranch dressing is classic but I've found that a quick sriracha mayo takes these to another level entirely. Sometimes I set out both and watch as guests create their own dipping combinations, returning to the platter multiple times to try each variation.
Make It Your Own
Bacon bits in the filling create this smoky, salty situation that's honestly dangerous because I can't stop eating them. Green onions work beautifully too, especially if you're looking to tone down the heat while keeping everything fresh and vibrant.
Cheese Variations Worth Trying
Pepper jack brings this lovely background heat that sneaks up on you, while smoked gouda adds this incredible depth that makes people pause and ask what's different. Both options have earned permanent spots in my rotation depending on who's coming over.
- Freeze the filled, twisted pastry raw on a baking sheet, then transfer to a bag for baking straight from frozen later
- If your twists are browning too quickly, tent with foil for the last 5 minutes
- Leftovers reheat surprisingly well in a toaster oven at 350°F for about 8 minutes
Pin It There's something genuinely satisfying about pulling a golden, twisted pastry from the oven and watching everyone's eyes light up. These have become my reliable crowd pleaser, the recipe I reach for when I need something that just works.
Recipe FAQs
- → Can I make these ahead of time?
Yes, assemble the twists completely and refrigerate on the baking sheet for up to 24 hours before baking. Brush with egg wash just before popping them in the oven.
- → How spicy are these jalapeño popper twists?
Mild to medium heat depending on your jalapeños. Pickled jalapeños tend to be milder than fresh. Remove seeds and membranes from fresh peppers for less spice.
- → Can I freeze these twists?
Absolutely. Freeze assembled, uncooked twists on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes.
- → What cheese works best for the filling?
Sharp cheddar provides excellent flavor, but pepper jack adds extra heat or smoked gouda brings depth. Any firm, shreddable cheese that melts well will work beautifully.
- → Do I have to twist the pastry?
Not strictly necessary—you can leave them as simple stuffed pastry strips. Twisting creates more surface area for golden, crispy edges and makes for an impressive presentation.