In the same Food Network show that prompted the Lemon Pavlovas a few weeks ago, was a series of recipes involving puff pastry. I’ve never used puff pastry, but after watching it made into chocolate turnovers, napoleons and pot pies, I knew that I just had to try it out. You can make puff pastry from scratch, but you can also buy it frozen. My style of cooking is very relaxed with a close-enough mentality, which does not make me very well suited for the art of French pastry. So I totally took the frozen route.
I bookmarked a lot of recipes using puff pastry but finally settled on this Jalepeno Poppers in a Blanket recipe on the Pepperidge Farm Puff Pastry website. These are definitely not my prettiest work in the kitchen, but they turned out pretty tasty, which is all that matters.
**Please note, I only used 4 jalapenos, so the photos show the recipe cut down.**
Puff Pastry Poppers
1 tablespoon water
flour (for rolling)
1 package (17.3 ounces) Puff Pastry sheets, thawed according to package directions
1 brick light cream cheese, softened
3/4 cup finely shredded Cheddar
4 cloves garlic
12 medium jalapeño peppers
Heat oven to 400°F. Beat the egg and water in a small bowl with a fork.
Prepare your jalapeños by cutting them in half lengthwise and cutting out the seeds.
Sprinkle your work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry sheet into a 9×12-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 squares in all.
Stir the cream cheese, shredded cheese and garlic in a medium bowl.
Spoon about 2 teaspoons cheese mixture into each pepper half.
Place 1 filled pepper half, cheese-side down, onto each pastry square.
Fold the pastry up over the pepper and press firmly to seal. (I wrapped some entirely and sealed all ends, and then some I wrapped leaving the stems sticking out. I found that sealing all the edges worked best. So I’d recommend cutting off all the stems and making them all little popper pockets instead.)
Brush the filled pastries with the egg mixture. Place the pastries onto baking sheet(s).
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.