Description
Flaky pastry spirals around creamy cream cheese and sharp cheddar, studded with fiery jalapeño and smoky bacon. Each golden twist offers a satisfying crunch and a burst of cheesy, spicy flavor in every bite.
Ingredients
- 1 sheet puff pastry thawed
- 4 ounce cream cheese softened
- 1 cup shredded cheddar cheese
- 2 whole jalapeno pepper seeded and thinly sliced
- 2 slice bacon cooked and crumbled
- 1 whole egg beaten
- 1 tablespoon water
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- In a medium bowl combine cream cheese shredded cheddar garlic powder salt and black pepper until smooth.
- Roll out the puff pastry sheet on a lightly floured surface to smooth any seams.
- Spread the cheese mixture evenly over the pastry leaving a 1/2-inch border around the edges.
- Sprinkle the sliced jalapenos and crumbled bacon evenly over the cheese layer.
- Fold the pastry in half lengthwise and press the edges firmly to seal.
- Cut the folded pastry into 1-inch wide strips.
- Twist each strip several times and place the twists on the prepared baking sheet.
- In a small bowl whisk together the beaten egg and water.
- Brush the egg wash over each twist.
- Bake for 15 to 18 minutes or until golden brown and puffed.
- Allow to cool for 5 minutes before serving warm.
Notes
- For a spicier version use more jalapenos or leave the seeds intact.
- Ensure the puff pastry is well chilled to achieve maximum flakiness.
- These twists can be assembled ahead and refrigerated for up to 2 hours before baking.
- Serve warm with ranch dressing or sour cream for dipping.