Ingredients
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
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Bake with Me
Preparation
Preheat oven to 400℉. Line a baking tray with aluminum foil and lightly grease with cooking spray. Set aside.
Slice jalapeños in half, length-wise, and remove seeds. Set aside.
In a large mixing bowl, blend together cream cheese, shredded cheese, butter, and Vampepper using an electric hand mixer.
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.
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.
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.
Bake for 20-25 minutes, or until pastry is golden brown and cream cheese filling is melted and bubbly.
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!
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