Jalapeño Cheddar Turnovers.
These jalapeno cheddar turnovers are the best snack! Golden, crisp puff pastry is filled with a melty cheddar jalapeno filling. The turnovers are topped with everything seasoning and baked until puffed and perfect.
Snack time!
These jalapeno cheddar turnovers are cheesy with a hint of spice and a lovely golden exterior. Crispy, flaky pastry with a cheesy filling is all I need for an ideal snack.
If you’re a lover of cheesy jalapeno poppers, you will LOVE these.
They are a great snack, a handheld app that is easy to pass and you can even customize the size and shape.
Think of it as a savory poptart.
I can get behind that!
Over the years I’ve seen lots of articles and have heard people complaining that jalapenos are no longer hot. I totally agree and yet, I find that this is a good thing for me. Because I am a huuuuge baby when it comes to spice and heat. I don’t enjoy it. In fact, I don’t understand why people ruin the flavor of food by covering it in hot sauce!
See? Total baby.
The thing is, that I LOVE the flavor of jalapenos. Jalapenos taste so summery and garden-fresh to me. The scent, the flavor – it takes me back to my childhood and I really enjoy using them straight from the plant.
So that is why you can find three (!!!) jalapeno peppers in here. The pastries have so much wonderful jalapeno flavor without being too spicy. Trust me – if they were, I couldn’t handle it!
We were inspired to make these after a local cafe had jalapeno cheddar pastries. I’m sure their version used their homemade dough because it wasn’t quite as puffed, but I knew that puff pastry would do the trick!
Is there anything better? I live for puff pastry. It has so many uses and I’m thrilled to be adding another one today.
The filling is simple and straightforward: creamy cheese, cheddar, diced peppers and some seasonings.
The puff pastry is perfect, of course, so there isn’t much that you have to do with it! Everytime I share a recipe with puff pastry, I like to talk about the kind that I use. I prefer to use the refrigerated version that comes rolled up in a long sheet, instead of the frozen variety that is perforated.
I find that this is SO much easier to use, looks prettier, yields a better result and tastes amazing. In my grocery store, I find it in the refrigerated section by the pie crusts. Brands like wewalka or jus rol are what I use the most often!
Because I can’t let anything be, I had to add a little something to the top of our turnovers. By the way – I keep calling them “foldovers” and now I feel like my mother who butchers the name of just about everything.
Everything! That’s the seasoning we’re using. It adds a big punch of flavor. You can also just sprinkle some parmesan cheese on top too! And make sure to brush the pastry with a bit of egg wash because it makes it shiny and pretty and crisp.
Also, irresistible!
These are fun to add to a brunch spread, to make for a snack or happy hour or even game day. Like most puff pastry recipes, they really taste best when eaten the day of baking. That being said, they don’t HAVE to be warm. The cheese gets all melty inside and the pastry is puffed, so it meshes perfectly and tastes good even once it’s cooled down.
Great weekend eats!
Jalapeno Cheddar Turnovers
Everything Jalapeño Cheddar Turnovers
Ingredients
- 8 ounces cream cheese, softened
- 8 ounces sharp white cheddar cheese, freshly grated
- 3 jalapeno peppers, seeded and diced
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- kosher salt and pepper
- 2 sheets puff pastry, thawed
- 1 egg + 1 teaspoon water, beaten for egg wash
- everything seasoning, for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Use a stand mixer or hand mixer to bring the mixture together. Beat together the cream cheese and cheddar. Beat in the peppers, chives, garlic powder and a pinch of salt and pepper, just until all combined.
- Cut the puff pastry into squares. The amount will differ depending on the brand and size of puff pastry you use. I usually get 6 squares from each sheet of puff pastry.
- Brush the edges of each pastry squash with the egg wash. Place a few tablespoons (about 2 or 3) of the filling in the center. Fold the pastry over to form a triangle, then use your fingers or a fork to gently press and seal the edges. Repeat with the remaining pastry. Brush the tops with the egg wash. Sprinkle with the everything seasoning.
- Bake for 18 to 20 minutes, or until golden and puffed. Remove and let cool slightly before serving!
Did you make this recipe?
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I want to crawl in there and take a nap!
One Comment on “Jalapeño Cheddar Turnovers.”
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