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Cheesy & Spicy Jalapeño Popper "Mummies"

Prep Time:

20 minutes

Bake Time:

20 minutes

Total Time:

45 minutes


24 servings




  • 1 package frozen puff pastry sheets, thawed

  • 12 fresh jalapeños

  • 8 ounces cream cheese, softened

  • 1 cup shredded Mexican-blend cheese

  • ¼ cup Kerrygold garlic and herb butter, softened

  • 1 tablespoon FreshJax Vampepper seasoning

  • 1 large egg

  • 1 teaspoon water

Tools Needed

Hand Mixer

Pizza Cutter

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Bake with Me


  1. Preheat oven to 400℉. Line a baking tray with aluminum foil and lightly grease with cooking spray. Set aside.

  2. Slice jalapeños in half, length-wise, and remove seeds. Set aside.

  3. In a large mixing bowl, blend together cream cheese, shredded cheese, butter, and Vampepper using an electric hand mixer.

  4. Unroll the puff pastry onto a cutting board. Using a pizza cutter or a sharp knife, cut the pastry into thin strips, about ¼-inch thick. 

  5. Scoop the cream cheese filling into each of the jalapeño halves. Use the puff pastry strips to wrap around the stuffed jalapeños to create a “mummy” effect. Place wrapped jalapeños on the lined baking tray.

  6. In a small mixing bowl, combine the egg and water. Use a basting brush to gently brush the egg wash across the tops of the puff pastry.

  7. Bake for 20-25 minutes, or until pastry is golden brown and cream cheese filling is melted and bubbly.

  8. Remove from the oven and allow to cool for 5-10 minutes on the baking tray before serving. Enjoy!

Looking to bring the heat with more jalapeño recipes? Check out one of my favorites: jalapeño popper dip!

Recipe Tags

Appetizer, Side Dish, FreshJax, Spicy, Halloween

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