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Pepper Jelly White Cheddar Puff Pastry Twists

Ingredients:

• 1 sheet puff pastry (about 250 g), thawed
• 4 oz whipped cream cheese (or very soft block cream cheese)
• ⅓ cup smooth pepper jelly
• 1 small jalapeño, very finely minced, seeds and membranes removed, blotted dry
• 2 tablespoons very finely grated sharp white cheddar
• ¼ teaspoon apple cider vinegar or lemon juice
• 1 egg, beaten (for egg wash)

For finishing (optional but recommended):

• Freshly grated Parmesan, light dusting
• Flaky sea salt

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix together the cream cheese, minced jalapeño, white cheddar, and vinegar until smooth and well combined.
3. Unroll puff pastry onto a lightly floured surface. Gently roll just enough to smooth seams.
4. Spread the cream cheese mixture in a thin, even layer over half of the puff pastry.
5. Spoon pepper jelly lightly over the cream cheese – avoid overfilling.
6. Fold the empty half of the pastry over the filled half like closing a book.
7. Gently press edges and lightly press across the surface to seal.
8. Using a sharp knife or pizza cutter, cut into ¾-inch strips.
9. Chill briefly
10. Transfer the strips to the freezer for 5 minutes to firm up – this makes twisting easier and keeps the layers clean.
11. Remove from freezer and gently twist each strip 2–3 times.
12. Place on the prepared baking sheet, leaving space between each twist.
13. Brush lightly with egg wash. Bake 12–15 minutes, until puffed, golden, and crisp.
14. Let cool 1–2 minutes.
15. Lightly dust with Parmesan and finish with a few flakes of flaky sea salt if desired.

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Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!