Jalapeño Popper Puffs

I'm Miranda. I'm a self-taught baker, recipe developer, writer, and…

Jalapeños, loads of cheese, and bacon are nestled in a square of puff pastry for the perfect winter or game day bite, paired easily with a glass of wine.

Let’s take a quick break from whatever diet we’re on and get down on cheesy jalapeño popper puffs appetizers. These are easy to make, look fancy, and go great with a glass of wine. They would also make a killer game day snack.

These remind me of a Christmas cookie. The chopped jalapeño and bits of bacon are the sprinkles and the cheese is the frosting. Do you see it?

Anyway, they’re not cookies, but I could probably inhale them as fast as I do cookies.

RECIPE NOTES

Adjusting Heat: Depending on your heat preference, you can deseed the jalapeños to reduce spiciness or use more if you prefer a spicier kick.
Cheese Variations: Feel free to experiment with different cheeses. Mozzarella or Monterey Jack can be good alternatives or additions to the ones listed.
Freezing: If you want to make these in advance, assemble the puffs but don’t bake them. Flash freeze on a baking sheet for an hour, then transfer to a freezer bag. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.
Cream Cheese Consistency: Ensure the cream cheese is at room temperature to ensure smooth mixing and even distribution of ingredients.
Bacon Alternatives: If you’re vegetarian, you can omit the bacon or replace it with vegetarian bacon bits or smoked sun-dried tomatoes for a similar smoky flavor.
Puff Pastry: When working with puff pastry, it’s essential to keep it as cold as possible for the best rise and texture. If it becomes too warm, place it back in the refrigerator for a few minutes before continuing.
Serving Suggestion: These puffs are best served warm. If they cool down, you can reheat them in the oven for a few minutes. Pair with a cool dipping sauce like ranch or a cilantro-yogurt dip for added flavor.
Doubling the Recipe: This recipe can be easily doubled or halved depending on the number of guests you’re serving. Adjust baking time accordingly if making smaller or larger puffs.

Step by Step Guide to Making Jalapeño Popper Puffs

1. Preheat the Oven:

Preheat your oven to 400°F (205°C).
Line a baking sheet with parchment paper and set aside.

2. Prepare the Puff Pastry:

Unfold the thawed puff pastry sheets onto a lightly floured surface.
Cut each sheet into thirds vertically and then horizontally to yield a total of 18 equal squares. Lay them out on the prepared baking sheet.

3. Mix the Filling:

In a medium mixing bowl, combine jalapeños, bacon, pepper jack cheese, cheddar cheese, and cream cheese.
Using a wooden spoon or spatula, mix until well combined, ensuring the cream cheese is thoroughly incorporated. The cream cheese should act as a binder for the other ingredients.

4. Prepare the Egg Wash:

In a separate small bowl, crack the egg and add 2 teaspoons of water.
Whisk together to create an egg wash.

5. Assemble the Puffs:

Brush each puff pastry square with the egg wash, covering the surface lightly.
Scoop about 1 tablespoon of the jalapeño popper filling onto the center of each pastry square. For a neater appearance, you can shape the filling into a small ball before placing it onto the pastry.

6. Bake:

Transfer the baking sheet to the preheated oven.
Bake for approximately 18 minutes, or until the edges of the puff pastries are golden brown and crisp.

7. Serve:

Remove the jalapeño popper puffs from the oven.
Allow to cool slightly on the baking sheet, then serve immediately.