Ingredients
- 1 sheet puff pastry, thawed
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and finely chopped
- 1 tablespoon chopped fresh cilantro (optional)
- 1 egg, beaten
- Salt and pepper to taste
If you’re not a fan of too much heat, feel free to substitute the jalapeños with milder peppers. And, for an extra layer of richness, consider adding a sprinkle of crispy bacon bits.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the cream cheese, cheddar cheese, jalapeños, cilantro, salt, and pepper until well combined. This reminds me of the times I spent watching my abuela masterfully blend spices and ingredients by feel and taste.
- Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases.
- Spread the cheese mixture evenly over half of the puff pastry, then fold the other half over the filling, pressing gently to seal.
- Using a sharp knife or a pizza cutter, slice the pastry into 1-inch strips. Twist each strip gently and place on the prepared baking sheet.
- Brush the twists with the beaten egg to give them a golden finish.
- Bake for 12-15 minutes, or until the pastry is puffed and golden brown. As they bake, the kitchen will fill with a delightful aroma that takes me back to my childhood kitchen bustling with warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International