Crispy, golden, and packed with bold flavor, these Jalapeño Popper Twists combine flaky puff pastry with a creamy, cheesy filling that has just the right kick of spice. Whether I’m prepping for game day, a party, or just a casual snack session, these twists are always a crowd favorite. The smoky turkey and warm spices bring even more depth to each bite, making them impossible to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry, thawed
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
2 slices cooked smoked turkey, finely chopped
1–2 jalapeños, finely chopped (seeds removed for less heat)
1 egg, beaten (for egg wash)
1 tablespoon milk
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, I mix together the cream cheese, cheddar, turkey, jalapeños, garlic powder, and smoked paprika until smooth and well blended.
I roll out the puff pastry on a lightly floured surface, then spread the cheese mixture evenly over half of the sheet.
Folding the pastry over the filling, I press gently to seal the edges.
Using a sharp knife or pizza cutter, I slice the pastry into 1-inch wide strips.
I twist each strip gently and lay them on the prepared baking sheet.
In a small bowl, I whisk the egg with the milk and brush the mixture over each twist to get that golden finish.
I bake for 15–18 minutes, or until the twists are puffed up and golden brown.
Letting them cool slightly, I serve them warm and watch them disappear quickly.
Servings and timing
This recipe makes about 8 twists.
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Calories per Twist: Around 160 kcal
Variations
I sometimes swap the smoked turkey with crispy bacon for a more classic jalapeño popper flavor. For extra heat, I leave the jalapeño seeds in or add a pinch of crushed red pepper. I’ve also tried it with Monterey Jack or pepper jack cheese instead of cheddar, and the results were just as tasty. Vegetarian? Just leave out the turkey and double the cheese or add sautéed mushrooms for a meaty texture.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven for about 5–7 minutes until they’re warmed through and crisp again. I avoid the microwave since it can make the pastry soggy.
FAQs
How spicy are Jalapeño Popper Twists?
That depends on how many jalapeños I use and whether I leave the seeds in. Removing the seeds makes them milder, so I adjust the heat to my preference.
Can I make these ahead of time?
Yes, I often assemble the twists ahead of time and keep them in the fridge (uncooked) for a few hours. I just bake them fresh when I’m ready to serve.
What can I use instead of puff pastry?
While puff pastry gives the best flaky texture, I’ve also used crescent roll dough in a pinch. It’s softer and less crisp but still delicious.
Can I freeze these?
Absolutely. I freeze the unbaked twists on a tray, then transfer them to a freezer bag. When I’m ready to bake, I just add a couple of minutes to the baking time — no need to thaw.
What dipping sauce goes well with them?
I like serving them with ranch, sour cream, or even a creamy chipotle sauce for extra kick. They’re also great on their own.
Conclusion
These Jalapeño Popper Twists are everything I want in a quick and satisfying appetizer — cheesy, spicy, flaky, and totally addictive. They come together with minimal effort and always disappear fast, whether I’m hosting or just treating myself. Give them a try and watch them become a go-to snack in your kitchen, too.
📖 Recipe:
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Jalapeño Popper Twists
- Total Time: 28 minutes
- Yield: 8 twists
- Diet: Low Lactose
Description
Crispy, cheesy, and spicy, these Jalapeño Popper Twists combine puff pastry, cream cheese, cheddar, jalapeños, and smoked turkey for a flavorful, easy-to-make appetizer perfect for parties or snacks.
Ingredients
1 sheet puff pastry, thawed
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese
2 slices cooked smoked turkey, finely chopped
1–2 jalapeños, finely chopped (seeds removed for less heat)
1 egg, beaten (for egg wash)
1 tablespoon milk
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the cream cheese, cheddar cheese, chopped turkey, jalapeños, garlic powder, and smoked paprika until well combined.
- Roll out the puff pastry on a lightly floured surface.
- Spread the cheese mixture evenly over half of the puff pastry sheet.
- Fold the pastry over the filling and press gently to seal the edges.
- Use a sharp knife or pizza cutter to slice the pastry into 1-inch wide strips.
- Twist each strip gently and place on the prepared baking sheet.
- Whisk together the egg and milk, then brush the egg wash over each twist.
- Bake for 15–18 minutes or until the twists are puffed and golden brown.
- Let cool slightly and serve warm.
Notes
Swap smoked turkey for crispy bacon for a more classic flavor.
Leave jalapeño seeds in or add crushed red pepper for extra heat.
Try Monterey Jack or pepper jack instead of cheddar.
Make it vegetarian by omitting turkey and adding more cheese or mushrooms.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) for 5–7 minutes.
Freeze unbaked twists and bake directly from frozen with extra baking time.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 30mg
