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Jalapeño Popper Puffs Recipe

Jalapeño Popper Puffs Recipe

Learn how to make the best homemade Jalapeño Popper Puffs with this easy baking recipe. Featuring flaky puff pastry filled with spicy jalapeños, crispy bacon, and a creamy cheese mixture. Perfect for parties or game-day snacks—crispy on the outside, melty and spicy inside!
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
20 mins
Serves:
24 puffs
An overhead shot of golden-brown Jalapeño Popper Puffs arranged on a rustic slate serving board, with a few puffs cut open to reveal their creamy, speckled filling studded with vibrant green jalapeño pieces and crispy bacon bits. The warm-toned natural lighting highlights the flaky layers of the pastry and the melty cheese that oozes slightly from some pieces. Small ramekins of sour cream dip and a scattered garnish of fresh cilantro and finely sliced jalapeños add pops of color, while a light dusting of paprika provides contrast against the golden pastries. A checkered kitchen towel peeks into the frame, suggesting a casual, homey atmosphere perfect for sharing these spicy-savory bites.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">2 sheets (320g) ready-rolled puff pastry, thawed</li> <li class="ingredients-single-item">200g cream cheese, softened</li> <li class="ingredients-single-item">100g cheddar cheese, grated</li> <li class="ingredients-single-item">100g bacon, finely chopped and cooked until crispy</li> <li class="ingredients-single-item">3-4 jalapeño peppers, seeds removed and finely diced (about 80g)</li> <li class="ingredients-single-item">2 green onions, finely sliced</li> <li class="ingredients-single-item">1 garlic clove, minced</li> <li class="ingredients-single-item">1/2 tsp smoked paprika</li> <li class="ingredients-single-item">1/4 tsp cayenne pepper (optional for extra heat)</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li> <li class="ingredients-single-item">15g sesame seeds or poppy seeds (optional for topping)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">5cm (2-inch) round cookie cutter</li> <li class="equipment-single-item">Pastry brush</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. This high temperature will help create that gorgeous puff pastry rise and golden color. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, combine the softened cream cheese, grated cheddar, cooked bacon bits, diced jalapeños, green onions, minced garlic, smoked paprika, cayenne (if using), and salt. Mix thoroughly until everything is well incorporated. The cream cheese should be properly softened to ensure easy mixing – if it's still firm, leave it at room temperature a bit longer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Unroll your puff pastry sheets on a lightly floured surface. Using your round cookie cutter, cut out as many circles as possible from each sheet (you should get approximately 24 circles total). The scraps can be re-rolled once if needed, though these won't puff up quite as nicely as the first cuts. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Place half of your pastry circles on the prepared baking sheets, spacing them about 3cm apart to allow for expansion. Place about 1 teaspoon of the jalapeño popper filling in the center of each circle, being careful not to overfill or spread too close to the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Brush the edges of the filled pastry circles with beaten egg - this creates a seal when you add the top layer. Place the remaining pastry circles on top and gently press the edges with a fork to seal completely. The egg acts as glue between the pastry layers, preventing the filling from leaking during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using a sharp knife, cut a small X or vent in the top of each puff to allow steam to escape during baking. This prevents your puffs from bursting at the seams. Brush the tops generously with the remaining beaten egg wash, which will give your puffs that beautiful golden sheen. Sprinkle with sesame or poppy seeds if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 18-20 minutes, or until the puffs have risen and turned a deep golden brown. The dramatic puffing occurs because the moisture in the butter creates steam, pushing the layers apart while the proteins set in place. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack. These are best served warm when the cheese is still gooey, but they're delicious at room temperature too. If preparing ahead, you can reheat in a 180°C (350°F) oven for 5 minutes to restore their crispness. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Jalapeño Popper Puffs Recipe?

Jalapeño Popper Puffs combine puff pastry sheets with cream cheese, cheddar, crispy bacon, diced jalapeños, green onions, garlic, smoked paprika, and optional cayenne pepper. They're sealed with egg wash and can be topped with sesame or poppy seeds.

How to cook Jalapeño Popper Puffs at home?

Learn how to cook Jalapeño Popper Puffs by mixing a creamy cheese filling with bacon and jalapeños, then sandwiching it between puff pastry circles. Seal the edges with egg wash, cut a steam vent on top, and bake at 200°C for 18-20 minutes until golden brown and flaky. The perfect balance of crispy exterior and spicy, cheesy interior!

Can I prepare these spicy puff pastry bites ahead of time for a party?

Yes! You can prepare the filling and assemble the puffs up to 24 hours ahead, storing them uncooked in the refrigerator. Alternatively, freeze fully assembled uncooked puffs for up to 1 month. Bake frozen puffs directly from the freezer, adding 3-5 minutes to the cooking time.

How can I adjust the heat level of jalapeño appetizers for different guests?

Control the spice level by adjusting the amount of jalapeño seeds you include—they contain most of the heat. For milder puffs, remove all seeds and membranes. For medium heat, include some seeds. You can also substitute part of the jalapeños with milder green bell peppers for less spicy versions.

What dipping sauces pair well with cheesy bacon jalapeño bites?

These spicy-cheesy puffs pair brilliantly with cooling dips like sour cream, ranch dressing, or a lime-cilantro crema. For contrasting flavours, try sweet chilli sauce or honey. A simple garlic aioli or chipotle mayo also complements the smoky bacon and spicy jalapeños beautifully.

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I made a double batch and froze half before baking. They bake beautifully straight from frozen in about 25 minutes. Such a time-saver for entertaining!", "name": "Great Make-Ahead Option", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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