These puff pastry jalapeño poppers are a perfect appetizer for any occasion. Baked to perfection with a flaky and crispy outside and a spicy, creamy, and cheesy deliciousness inside. An absolute winner!!!
Love your appetizers hot and spicy? I have just the recipe for you. Here I have combined the classic flavors of jalapeño poppers with puff pastry for a fun easy to eat appetizer. Jalapeños are stuffed with a creamy cheese mixture and wrapped in a delicate layer of puff pastry. The end result, baked to perfection cheesy goodness so addictive that you will be struggling to stop at just one!!
These puff pastry jalapeño poppers are fancy enough for a party and easy enough for a quick delicious bite. It's the perfect make-ahead appetizer. Assemble, wrap in plastic, and refrigerate up to a day in advance. When you are ready to use, simply thaw the assembled puffs at the counter while you preheat the oven. Bake and serve. So easy, right!!
The best thing about this recipe, I get to enjoy the classic jalapeño poppers flavors without all that grease and calories and with added textures from puff pastry. What's not to love?
So next time you are hosting a party, kick up things a notch or two by making these puff pastry jalapeño poppers stuffed with a creamy and savory cheese filling!!!
Ingredients
To make puff pastry jalapeño poppers, you will need these essential ingredients!!
- Puff Pastry Sheets - For this recipe I used Pepperidge Farms puff pastry sheets. Feel free to use whatever you get your hands on. You can easily find them in the frozen food aisle in grocery stores.
- Jalapeños - The spice factor of this recipe. Use fresh, bright, and green jalapeños, about 3-4" long. Remove or leave the seeds and membranes as per your heat preference.
- Cream cheese - I used whipped cream cheese. If using regular cream cheese, make sure to soften it at room temperature.
- Cheddar cheese - I used sharp cheddar, you can use Monterey Jack or Colby Jack too.
- Garlic powder - This adds so much more flavor.
- Green onions - I used green onions. Use chives instead for milder flavor.
- Salt and pepper.
- Chili flakes (optional) - You can add ½ teaspoon chili flakes for an extra kick. I sometimes add it in my cheese filling and the jalapeño poppers literally pack a punch!!!
How to make Puff Pastry Jalapeño Poppers?
This recipe is quite fast and easy to make with these simple steps!!
- Thaw the puff pastry sheets as per package instructions.
- Prep the jalapeños - Before handling jalapeños, wearing gloves is a must to avoid the burning sensation. Remove the stem and slice them in half lengthwise. Remove the seeds and ribs by scraping with a spoon. Conversely, leave seeds and membranes if you like it spicy.
- Prepare the filling - Combine cream cheese, cheddar cheese, garlic powder, green onions, salt, and pepper in a bowl. Mix well.
- Stuff the halved jalapeños with the cheese filling.
- Unfold and cut the sheet into 9 squares.
- Roll each square and place the stuffed jalapeño on top. Wrap the puff pastry around the jalapeño. Seal and pinch the edges.
- Place on a baking sheet and bake at 400 °F for 17-20 minutes.
- Serve and enjoy!!
Why we love these Puff Pastry Jalapeño Poppers?
- They're baked and hence light.
- Quick and easy to make.
- Super addictive.
- Perfect appetizer for any occasion.
- Incredibly delicious.
- Highly customizable based on your preference for heat.
Ingredients
- 1 puff pastry sheet (there are two sheets in a box) - makes about 9 puffs
- 5 jalapeños, halved lengthwise and seeds removed
- ⅔ cup cream cheese, softened
- ½ cup cheddar cheese, grated
- 2 scallions or green onions, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- ¼ teaspoon salt or as per taste
Instructions
- Thaw the puff pastry at room temperature for 40 minutes or as per package instructions.
- In a small bowl, make a paste by mixing flour and water.
- In a medium bowl, mix together cream cheese, cheddar cheese, scallions, garlic powder, salt, and pepper.
- Stuff about 2 teaspoons of the cheese filling into each jalapeño halve.
- On a lightly dusted surface, unfold the sheet and cut into 9 equal squares.
- On a dusted surface with a rolling pin, roll each square slightly. Place stuffed jalapeño in the center, filling side up onto each rolled pastry square.
- Fold one half of the pastry square on top of the jalapeño. Brush the edges of the other half with the flour paste and fold over to wrap the stuffed jalapeño. Seal by pressing with fingers.
- Press and seal the ends with flour paste too. Similarly, make the remaining puffs.
- Place the puffs one inch apart on a silicone mat or parchment paper-lined baking tray.
- Preheat oven to 400 °F.
- Bake until golden brown and puffed up, about 17-20 minutes. Alternatively, you can air fry at 325 °F for 8 minutes, then turn and air fry for 4 more minutes or till golden brown.
- Serve and enjoy!!!
Recipe Notes
- If you like it spicy, leave in the seeds and white membranes of the jalapeños. Or to keep it mild, remove all the seeds.
- For a deep golden glaze, brush the assembled puff pastry with melted butter or egg wash.
- These are best enjoyed fresh. But if you have any leftovers, store in an airtight container in the refrigerator for up to 3 days. Simply pop them in the oven at 350 °F for 5-7 minutes when ready to eat.
