This Halloween Jalapeño Popper recipe with garlicky cream cheese and golden puff pastry is so yummy, that you won’t be able to stop popping!
They may look like monstrous mummies, but these Halloween Jalapeño Poppers are actually perfect little snacks for spooky season.
They’d be wonderful to enjoy on fright night at home or take to a Halloween party or potluck.
You could lay them out on a platter of spooky treats alongside my Witches Finger Breadsticks and Halloween Salad.
To make my Halloween Jalapeño Poppers, you’ll start by mixing up the filling.
For this, you’ll need cream cheese, grated cheddar, chopped chives and minced garlic. Simply mix them together, and you’re ready to go!
Next, you’ll slice the jalapeños in half, remove the seeds and fill them with the yummy cream cheese.
Wrapping the jalapeños in their mummy-like bandages is the best fun. You’ll unroll a sheet of puff pastry and cut it into thin strips with a pastry cutter, then wrap the strips around each jalapeño.
Onto a tray they go, a quick brush of egg and they’re ready to bake.
Once baked, you can press the candy eyes into place for the final, fun look! I’ve also included some ideas for alternatives to candy eyes if you’d rather keep things simple. Personally, I pick them off and eat them like a mini dessert at the end!
The full method for making my Halloween jalapeño poppers is below. I've added some clear pictures for every step so that you can see how they should look as you go along. Enjoy!
Ingredients
For the jalapeno filling
- 12 fresh jalapenos halved lengthways, seeds removed
- 125 g (4.4 oz) cream cheese
- 125 g (4.4 oz) mature cheddar cheese grated
- 50 g (1.8 oz) chives finely chopped
- 2 cloves garlic minced
- Pinch salt and pepper to taste
To wrap the jalapenos
- 320 g (11.3 oz) pack ready rolled puff pastry or pizza dough or crescent dough
- 1 medium free range egg
- 24 candy eyes see notes for alternatives
Equipment
- Pizza Cutter
Instructions
Preheat the oven to 200C (180C fan).
Line a large baking tray (or two smaller trays) with baking paper.
Stuff the jalapenos
Put the cream cheese, cheddar, chives, garlic and a pinch of salt and pepper in a bowl.
Mash together with a fork.
Cut the jalapenos in half lengthways and use a teaspoon to remove the seeds and any pith.
Spoon the filling into the jalapenos, making sure to fill to the top but no further.
Wrap the jalapenos
Take the puff pastry out of the refrigerator 30 minutes before you start so that it’s pliable.
Unroll the pastry so that it is laying flat.
Take your pizza cutter and cut across the pastry's shorter edge repeatedly to create lots of thin strips of pastry.
Take a jalapeno and, starting at the thin end, wrap a strip of puff pastry around it. Leave a little gap somewhere near one end to position the eyes later. I used about 3 strips per piece.
Lay the jalapeno on the prepared tray, making sure that any seams or ends are at the back of the jalapeno so that it doesn’t unravel during baking. Repeat until all the jalapenos are wrapped.
Beat the egg with 1 tablespoon of water to create a light egg wash. Brush all over the pastry wrapped jalapenos.
Bake for 20 minutes until golden.
Once cool enough to handle, gently push the candy eyes into position - two per jalapeno popper.
Enjoy!
If you want to avoid using candy eyes, check out my alternative suggestions in the recipe card below.
Print this Halloween Jalapeno Popper recipe
Halloween Jalapeno Popper Recipe
Ingredients
For the jalapeno filling
- 12 fresh jalapenos halved lengthways, seeds removed
- 125 g (4.4 oz) cream cheese
- 125 g (4.4 oz) mature cheddar cheese grated
- 50 g (1.8 oz) chives finely chopped
- 2 cloves garlic minced
- Pinch salt and pepper to taste
To wrap the jalapenos
- 320 g (11.3 oz) pack ready rolled puff pastry or pizza dough or crescent dough
- 1 medium free range egg
- 24 candy eyes see notes for alternatives
Instructions
- Preheat the oven to 200C (180C fan).
- Line a large baking tray (or two smaller trays) with baking paper.
Stuff the jalapenos
- Put the cream cheese, cheddar, chives, garlic and a pinch of salt and pepper in a bowl.
- Mash together with a fork.
- Cut the jalapenos in half lengthways and use a teaspoon to remove the seeds and any pith.
- Spoon the filling into the jalapenos, making sure to fill to the top but no further.
Wrap the jalapenos
- Take the puff pastry out of the refrigerator 30 minutes before you start so that it’s pliable .
- Unroll the pastry and place on board so that the longer edge is horizontal.
- Take your pizza cutter and cut up and away from you repeatedly to create lots of thin strips of pastry.
- Take a jalapeno and, starting at the thin end, wrap a strip of puff pastry around it. Leave a little gap somewhere near one end to position the eyes later. I used about 3 strips per piece.
- Lay the jalapeno on the prepared tray, making sure that any seams or ends are at the back of the jalapeno so that it doesn’t unravel during baking. Repeat until all the jalapenos are wrapped.
- Beat the egg with 1 tablespoon of water to create a light egg wash.
- Brush all over the pastry wrapped jalapenos.
- Bake for 20 minutes until golden.
- Once cool enough to handle, gently push the candy eyes into position - two per jalapeno popper.
Notes
- Piped blobs of cream cheese and tiny pieces of black olive
- Simple piped dots of mustard
- Pimento stuffed green olives, sliced and fixed with mustard
Nutrition
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