Cheesy Jalapeno Popper Puff Pastry Straws (Twists)

Cheese jalapeno popper straws on a blue plate.

No ratings yet

Cheesy Jalapeno Popper Puff Pastry Straws (Twists)

Crispy, crunchy, gloriously cheesy - these lovely, very loaded jalapeno popper inspired puff pastry cheese straws (or twists) are a SUPER easy appetizer, guaranteed to impress. Just layer pickled jalapenos, bacon, and three types of cheese (!) onto puff pastry, slice, twist, and bake.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Keyword: cheese straws, pastry straws

Servings: straws

Calories: 353kcal

Author: Kate Phillips

Ingredients

1 sheet of ready-rolled puff pastry
1/4 cup cream cheese
1/2 cup pickled jalapenos finely chopped
4 slices bacon chopped
1/2 cup cheddar cheese grated and divided
½ cup Gruyere cheese grated and divided
½ cup parmesan cheese grated and divided
1 egg whisked

Instructions

Prepare the pastry. Heat your oven to 400°F (200°C) fan bake and line a large oven tray with parchment paper. Roll your puff pastry sheet out (keep it on the parchment paper it usually comes wrapped in). I like to use a rolling pin to roll out the pastry a tiny bit further - just an inch or so. This gives you more space to work with, but it's an optional step.
Top the pastry. Spread the cream cheese evenly all over the pastry (this will help keep the other toppings in place). Scatter the top half of the pastry with the chopped pickled jalapenos and chopped bacon, evenly dispersing them right to the edges. Scatter half the cheddar cheese, Gruyere, and parmesan on top of the pickled jalapenos and bacon.
Slice the straws. Fold the other half (the bare half) on top of the topped section of the pastry. Gently press down on the pastry to seal it in place. On the folded edge, mark indents across the pastry, roughly 2cm (or 3/4") wide. Use a knife or a pizza cutter to slice through the pastry and make strips, using the indents to guide you.
Twist the straws.
Carefully pick up a pastry strip and twist it around a couple of times to form a twisted straw. Place on the prepared lined oven tray and continue with the rest of the pastry strips.

PRO TIP: The filling may fall out a little as you're doing this, but you can just tuck anything back in as you go.

Top the straws with cheese. Brush the pastry straws with the whisked egg, then scatter the remaining cheese all over the straws. The goal here is to create super crispy cheesy edges, so don't worry if it looks like there's a lot of cheese!
Bake the straws. Transfer the tray to the oven, and bake for 20 to 25 minutes, checking halfway and rotating the tray if needed, to ensure even cooking. You want the straws to look deeply golden and crispy. Once ready, remove the trays from the oven and let them sit on the trays for about five minutes to continue to crisp up. Transfer to a serving platter, and serve with egg-free garlic aioli or 2-minute gochujang aioli on the side if you like.

Notes

PREP AHEAD: They'll keep well, for 3 to 4 days, stored in a container in the fridge. They are best the day they're made though, so if you're entertaining and want to get ahead, I recommend prepping the straws right up until the baking step, then cover them and store them in the fridge for up to 24 hours. Then you can bake then when you're ready to serve.

INGREDIENT NOTES: I like to use ready-rolled puff pastry, ideally made with butter and not vegetable oil for the best flavor. This makes life easier than having to roll out a block, but you can use a block if that's all you can find. I prefer to add the bacon raw as I find it stays inside the pastry a little better when you're twisting them, but you can cook the bacon first if you like.

SUBSTITUTIONS: Swap pickled jalapenos for fresh jalapenos if you like - you'll need about four. Play around with the cheese you use - you could just use cheddar, or throw in some mozzarella too, or even feta or blue cheese. Skip the bacon for a vegetarian version.

Nutrition