Jalapeño Popper Puffs
Author: Anita Edge
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Light puffy hollow balls of jalapeno popper - the cheese blends in with the puff pastry and puffs up when baking. Hot, tastes much like jalapeno poppers, but it's really a delicate pastry.
Ingredients
  • 6 ounces cream cheese, room temperature
  • ¼ tsp cumin
  • ¼ tsp cayenne
  • ¼ cup canned or frozen diced jalapenos, drained
  • 1 package Pepperidge Farm Puff Pastry Sheets
  • 1 egg + 1 tbsp water (optional)
Instructions
  1. Preheat oven to 350 degrees. Remove the package of puff pastry from the freezer to thaw.
  2. Spray a cookie sheet with cooking spray.
  3. Put the cream cheese in a mixing bowl and beat with a mixer until fluffy.
  4. Beat in the cumin, cayenne, and jalapenos and set aside.
  5. Unfold a sheet of puff pastry onto a cutting board. Cut into squares 3" x 3"; each sheet is 9" x 9", so you will end up with 18 squares.
  6. For each square, scoop about a half teaspoon of the cream cheese mixture into the center of the square. Spread it out into a circle about 1.5 inches in diameter in the center of the square. Fold the corners over the cheese mixture so they meet in the middle.
  7. Place on cookie sheet about 2 inches apart. Beat the egg with 1 tbsp water and brush on top of each puff (if you want a golden brown color).
  8. Bake for 20 minutes or until puffed up and starting to brown.
  9. Serve & enjoy!
Notes
These are light, delicate, and hollow - you could stuff them.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/hors-doeuvres/jalapeno-popper-puffs/