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