• Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Jalapeno Popper Filling

• In a frying pan over medium heat, cook bacon until crisp. Remove and place on a paper plate lined with paper towels to absorb the excess grease.
• In the same pan, add jalapeños. Cook until jalapeños are tender. Remove from heat and set aside to cool.
• In a medium size mixing bowl, beat cream cheese with an electric mixer until fluffy (about 2-3 minutes).
• Sprinkle in seasonings and beat until mixed well.
• Add jalapeños, green onions, crumbled bacon, and shredded cheese to the cream cheese mixture. Stir until fully combined.

Pastry

• Gently open up the mostly thawed puff pastry sheet and roll a few times until square on a lightly floured surface.
• Spoon half of the popper filling mixture down the center of each puff pastry, leaving about 1 ½ inch free from filling at each end.
• Cut two slits at each end of the pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out while baking.
• Next, cut off the top and bottom side pieces at an angle and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.
• Once the ends have been secured, start folding each piece over each other like a braid and secure.
• In a small bowl, whisk together egg and water.
• Brush egg wash over both pastries, place on the prepared baking sheet, and bake for 25-30 minutes or until golden brown.