Jalapeño Popper Twists are crispy, creamy, cheesy, and just the right amount of spicy. The ultimate party appetizer that disappears in minutes! They take everything you love about classic jalapeño poppers. The heat, the cream cheese, the melted cheddar, and wrap it all up in buttery, flaky puff pastry.
Why You’ll Love This Recipe
These twists check every appetizer box: they’re easy, incredibly flavorful, and look genuinely impressive on a platter. The combination of spicy jalapeños, rich cream cheese, crispy bacon, and sharp cheddar inside buttery puff pastry is a match made in game-day heaven.
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Jalapeño Popper Twists
- Total Time: 35 minutes
- Yield: 10–12 twists
Description
Flaky puff pastry wraps around a spicy cream cheese, cheddar, jalapeño, and bacon filling, then twists into golden spirals that bake up crispy outside and gooey inside. These crowd-pleasing appetizers disappear fast at every party, game day, or holiday spread.
Ingredients
1 sheet puff pastry, thawed but kept cold
6 oz cream cheese, softened to room temperature
1 cup shredded cheddar cheese, divided
3–4 jalapeños, seeded and finely diced
6–8 strips bacon, cooked and crumbled
1 teaspoon garlic powder
Salt and pepper to taste
1 large egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Mix the cream cheese, ¾ cup of shredded cheddar, diced jalapeños, crumbled bacon, garlic powder, salt, and pepper in a bowl until smooth and well combined. Taste and adjust seasoning.
3. Lay the cold puff pastry sheet on a lightly floured surface. Spread the cream cheese filling in a thin, even layer over one half of the pastry sheet all the way to the edges.
4. Fold the unfilled half of the pastry over the filling. Press firmly along all edges to seal the layers together.
5. Cut the folded pastry into strips about ½ inch wide using a sharp knife or pizza cutter. Keep cuts even and clean.
6. Pick up each strip by both ends. Twist in opposite directions to form a tight spiral. Press the ends gently onto the parchment to anchor them in place. Leave at least 1 inch of space between each twist.
7. Brush each twist thoroughly with the beaten egg. Sprinkle the remaining ¼ cup of cheddar cheese over the top of every twist.
8. Bake on the middle rack for 18–20 minutes. Rotate the pan once halfway through. Pull the twists from the oven when they turn deep golden brown and the cheese bubbles on top. Cool for 5 minutes before serving.
Notes
Keep puff pastry refrigerator-cold until the moment you start working with it — warm pastry sticks, tears, and won’t puff properly.
Spread a thin, even layer of filling — overstuffing causes the filling to leak out and unravel the twists during baking.
Always use freshly shredded cheddar. Pre-shredded cheese contains anti-caking agents that block smooth melting.
Wear gloves when you handle fresh jalapeños to protect your skin from the oils.
Assemble the twists up to 24 hours ahead and store unbaked on the parchment-lined pan, covered in plastic wrap, in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredient List
- 1 sheet puff pastry, thawed but kept cold
- 6 oz (170g) cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese, divided
- 3–4 jalapeños, seeded and finely diced
- 6–8 strips bacon, cooked and crumbled
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Substitution tips: Swap fresh jalapeños for pickled jalapeños (drain well first) for a tangier kick. Use turkey bacon for a lighter option. Monterey Jack or pepper jack can replace cheddar. For a vegetarian version, simply omit the bacon!
Why These Ingredients Work
Cream cheese softened to room temperature spreads smoothly and keeps the filling creamy even after baking.
Cheddar adds sharpness and that gorgeous golden melt on top. Jalapeños provide the signature heat — seeding them keeps the spice approachable for everyone.
Bacon adds a smoky, salty crunch that elevates every bite. And that puff pastry? It bakes up impossibly flaky and buttery, making every twist absolutely irresistible.
Essential Tools and Equipment
- Large baking sheet lined with parchment paper
- Mixing bowl
- Offset spatula or back of a spoon (for spreading)
- Sharp knife or pizza cutter (for slicing strips)
- Pastry brush (for egg wash)
How To Make Jalapeño Popper Twists
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Make the Filling
In a bowl, mix together the softened cream cheese, ¾ cup of the shredded cheddar, diced jalapeños, garlic powder, salt, and pepper. Fold in the crumbled bacon. Give it a taste — adjust the spice level to your liking!
Step 3: Unroll and Spread
Place the cold puff pastry sheet on a lightly floured surface. Spread the cream cheese filling evenly over one half of the pastry sheet, all the way to the edges.
Step 4: Fold and Press
Fold the plain half of the pastry over the filling half, creating a smaller rectangle. Press gently but firmly with your hands to seal everything together.
Step 5: Slice into Strips
Using a sharp knife or pizza cutter, cut the pastry into strips about ½ inch wide. Try to make them even — they’ll look so much more impressive on the platter!
Step 6: Twist and Place
Pick up each strip from both ends and twist in opposite directions to create a spiral. Place each twist on the prepared baking sheet with at least an inch of space between them.
Step 7: Egg Wash and Top with Cheese
Brush each twist with the beaten egg. Sprinkle the remaining cheddar cheese generously over the top of each twist.
Step 8: Bake to Golden Perfection
Bake on the middle rack for 18–20 minutes, rotating the pan halfway through, until the twists are deeply golden brown and the cheese is bubbling. Let cool for 5 minutes before serving.
You Must Know
Keep your puff pastry COLD right until you start working. Warm pastry becomes sticky and difficult to handle, and the layers won’t puff up properly in the oven. Work quickly and pop it back in the fridge for 10 minutes if it gets too soft.
Personal Secret: Don’t overfill! A thin, even layer of filling is all you need. Overstuffing causes the filling to ooze out during twisting and baking. Less is more here!
Pro Tips & Cooking Hacks
- Use freshly shredded cheddar — pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
- Wear gloves when handling jalapeños to protect your hands and eyes.
- Twist firmly and tightly — loose twists unravel in the oven.
- Rotate the pan halfway through baking for even golden color on all twists.
Flavor Variations & Suggestions
- Extra Spicy: Leave some jalapeño seeds in the filling for a serious kick.
- Three-Cheese Twist: Add crumbled feta or blue cheese to the cream cheese mixture for complexity.
- BBQ Bacon Twist: Mix in a tablespoon of your favorite BBQ sauce with the cream cheese for a smoky-sweet variation.
- Vegetarian Version: Skip bacon and add roasted red peppers or caramelized onions instead.
Make-Ahead Options
Assemble the twists completely and refrigerate (unbaked) on the parchment-lined sheet, covered tightly with plastic wrap, for up to 24 hours.
Brush with egg wash and add the cheese topping right before baking. They may need 2–3 extra minutes in the oven if going in cold.
Recipe Notes & Tips
These twists are best enjoyed fresh from the oven when they’re at their most golden and crisp. If you’re making them for a party, time your baking so they come out about 10 minutes before guests arrive — the aroma alone will get everyone excited!
Serving Suggestions
Serve on a large platter alongside ranch dressing, blue cheese dip, or a zesty gochujang aioli.
These are perfect for game day spreads, holiday parties, potlucks, or anytime you need an appetizer that will genuinely wow people.
How to Store Your Jalapeño Popper Twists
- Room temp: Best enjoyed fresh! They hold their crunch for a few hours uncovered.
- Fridge: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 6–10 minutes to restore crispiness.
- Freezer: Freeze unbaked assembled twists for up to 1 month. Bake straight from frozen, adding 3–5 extra minutes.
Allergy Information
- Dairy (cream cheese, cheddar) — use dairy-free cream cheese and vegan shredded cheese.
- Gluten (puff pastry) — look for gluten-free puff pastry options at specialty grocery stores.
- Eggs (egg wash) — brush with dairy-free milk instead.
- Pork (bacon) — omit or use turkey bacon.
Questions I Get Asked A Lot
Can I use pickled jalapeños instead of fresh?
Yes! Pickled jalapeños work great — just drain them really well and pat dry before using. They’ll be a little tangier than fresh, which is actually delicious. Use about ⅓ cup finely chopped pickled jalapeños to replace 3–4 fresh ones.
My twists unraveled in the oven — what happened?
This usually means either the twists weren’t sealed firmly enough after folding, or the pastry got too warm before baking. Press the folded pastry firmly together before slicing, and always work with cold dough. Twisting tightly also helps them hold their shape!
Can I make these without bacon?
Absolutely — they’re still incredibly delicious! The cream cheese, cheddar, and jalapeños are the real stars here. For extra savory depth without bacon, try adding a tablespoon of finely grated Parmesan to the filling.
How spicy are these?
With the seeds removed from the jalapeños, these have a gentle, pleasant heat that most people enjoy. Leave some seeds in for more kick, or reduce the jalapeño amount for a milder version.
Can I use crescent roll dough instead of puff pastry?
Yes! Crescent roll dough gives you a softer, breadier texture rather than the super flaky puff pastry result — but it’s still delicious and a great option if puff pastry isn’t available.
💬 Tried this recipe? Leave a comment and rating below! Did you make them spicier? Add a different cheese? I want to hear all about it!
