Cheesy Jalapeno Popper Puff Pastry (Print Format)
Crispy pastry straws loaded with cheeses, jalapeños, and bacon. Perfect for a crowd-pleasing, savory snack.
# Ingredients:
→ Primary Ingredients
01 -
1 sheet ready-rolled puff pastry
02 -
1/4 cup cream cheese
03 -
1/2 cup pickled jalapenos, finely chopped
04 -
4 slices bacon, chopped
05 -
1/2 cup cheddar cheese, grated and divided
06 -
1/2 cup Gruyere cheese, grated and divided
07 -
1/2 cup Parmesan cheese, grated and divided
08 -
1 egg, whisked
# Steps:
01 -
Preheat the oven to 400°F (200°C) fan bake. Line a large oven tray with parchment paper. Roll out the puff pastry sheet onto the parchment paper and, optionally, use a rolling pin to extend it slightly for additional space.
02 -
Spread the cream cheese evenly across the pastry. On the top half of the pastry, evenly scatter the chopped pickled jalapenos and bacon. Distribute half of the grated cheddar, Gruyere, and Parmesan cheese over the toppings.
03 -
Fold the untopped half of the pastry over the topped section. Press gently to seal. Mark 2cm-wide (or 3/4-inch) indents along the folded edge and slice through the pastry to form strips using a knife or pizza cutter.
04 -
Take each pastry strip and twist it a couple of times to form a twisted straw. Place them onto the prepared tray. If filling falls out during twisting, tuck it back in as needed.
05 -
Brush the pastry twists with the whisked egg. Scatter the remaining cheese over the top of the straws to ensure crispy, cheesy edges.
06 -
Place the tray in the oven and bake for 20 to 25 minutes, rotating halfway for even cooking. The straws should be deeply golden and crispy. Remove from the oven and let rest for five minutes before serving.
# Tips:
01 -
For best results, allow the puff pastry to thaw in the fridge before using.
02 -
Serve the straws with garlic aioli or gochujang aioli as dipping sauces.