Jalapeno Popper Puff Pastry
These jalapeno popper puff pastries are a quick and easy, savory and delicious, pastry recipe that is loaded with all the classic jalapeno pepper filling nestled in the center of flaky puff pastry.
Servings: 8 Pastries
Ingredients
Jalapeno Popper Filling
- 8 ounces cream cheese room temperature
- 2 jalapeños, seeds and stems removed, diced
- 1 tablespoon vegetable oil
- ¼ cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Slap Ya Mama
- 1 teaspoon black pepper
- 5-6 bacon strips, cooked and crumbled
- 1 ½ cups sharp cheddar cheese, shredded
Pastry
- 1 box puff pastry sheets, room temperature
- 1 large egg
- 1 teaspoon water
Instructions
- 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. Using a spatula, mix well until fully combined.
Pastry
- Cut each pastry sheet into 8 strips.
- Take two strips of puff pastry and pinch the ends together to create one long strip.
- Twist the strip until it forms a braided piece.
- Place one end of the long, twisted strip down onto the parchment paper and wrap the dough around it, starting in the center and creating a pinwheel base.
- Add a spoonful of jalapeno popper mixture to the center of each pastry.
Egg Wash
- In a small bowl, whisk together egg and water.
- Brush each pastry with egg wash and bake for 25-27 minutes.
- Remove from the oven and enjoy.