Ingredients
- 1 sheet (about 250 grams) puff pastry, thawed
- 115 grams cream cheese, softened
- 60 grams shredded cheddar cheese
- 2 medium jalapeños, seeded and finely chopped
- 1 large egg, beaten (for egg wash)
- 1 tablespoon (8 grams) all-purpose flour, for dusting
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Lightly dust a surface with flour and roll out the puff pastry into a rectangle about 25 x 20 cm.
- In a small bowl, mix cream cheese, shredded cheddar, and chopped jalapeños until smooth.
- Spread the mixture evenly over half of the pastry.
- Fold the pastry over the filling and gently press to seal.
- Cut into strips about 2.5 cm (1 inch) wide using a sharp knife or pizza cutter.
- Twist each strip several times and place on the prepared baking sheet.
- Brush with beaten egg.
- Bake for 15–18 minutes until puffed and golden brown.
- Cool slightly before serving.
Notes
- Do not overfill to prevent cheese from leaking.
- Remove jalapeño seeds for milder heat.
- Reheat in oven at 175°C (350°F) for 5–7 minutes to restore crispiness.
- Freeze unbaked twists for up to 1 month and bake from frozen with extra baking time.
- Serve warm for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15–18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 twist
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
