Jalapeno Popper Puffs are a light, fluggy delicacy that’s tasty and spicy – plus they are hollow and can be stuffed.
Jalapeno Popper Puffs is a very interesting little appetizer. It is basically all the ingredients for jalapeño poppers blended together (with diced jalapeños) and folded into a square of puff pastry. When it bakes, the filling blends into the puff pastry and puffs up into a hollow ball. It is light and delicate and hot. You can stuff this if you wish.
These do have a taste similar to jalapeno poppers, but of course the texture is quite different. Here I used Select New Mexico diced jalapenos, which come in 24 oz. bags frozen. Opening up a 24 oz. bag to use just 1/4 cup of jalapenos can be pretty inconvenient. The easiest approach is using a 4 oz. can of diced jalapenos which works fine. You can also use fresh jalapenos, but I would mince them to make smaller chunks as they will tend to hold their shape, and perhaps their heat, more.
All in all, you can’t go wrong with these. They are very easy, fun to make, and make a distinctive popular appetizer. I hope you try them and like them!
- 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)
- Preheat oven to 350 degrees. Remove the package of puff pastry from the freezer to thaw.
- Spray a cookie sheet with cooking spray.
- Put the cream cheese in a mixing bowl and beat with a mixer until fluffy.
- Beat in the cumin, cayenne, and jalapenos and set aside.
- 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.
- 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.
- 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).
- Bake for 20 minutes or until puffed up and starting to brown.
- Serve & enjoy!
Something with sour cream and salsa might be good to stuff it with, any recommendations? Looks yummy.
These were excellent! Would be great with any green chile, mild to hot depending on the crowd. Would also make a great rangoon stuffing using won ton wrappers.