This isn’t really a recipe, it’s just a quick variation to an older snack recipe I posted about two years ago: my simple Parmesan Twists. I usually prepare a whole batch of these because they’re not only delicious but especially simple and rather cheap. I posted my Cheese & Onion Butterflies the year after.

I was craving a snack. Something. Anything. The only thing in my freezer were a few lonesome puff pastry sheets and a piece of cheddar, so I figured I use the twist idea from the first recipe, use the cheddar from the second recipe and bump the whole thing up with some jalapeños. It worked like a charm.

I didn’t really bother taking ‘official’ intro and end shots, though. Just a quick snapshot. Hope you don’t mind and if you do, too bad, they’re all gone now! *rubs tummy*


Ingredients:

puff pastry sheets 
cheddar
jalapeños
1 egg white
paprika powder


Directions:

We start with cheddar. Grated cheddar.

And jalapeños, of course. I used a mix of finely minced red and green.

I used 6 thawed puff pastry sheets.

One lightly beaten egg white.

Now this is really simple.

Brush two puff pastry sheets with egg white, this will function as a glue. Sprinkle some sweet paprika powder on top of both sheets and top one of them with the grated cheddar and jalapeños.

Fold the other one over and flatten it a little with a rolling-pin. Just to push the ingredients into the dough a bit. Slice it in thin strips—mine were a bit thick.

Twist each strip twice to create a spiral. That’s all.

Place them on a baking sheet (I used baking paper) and give them some room. Bake them in a preheated oven at 400F (200C) for 20 to 25 minutes, until golden brown.

They were delicious. The jalapeños gave them a wonderful kick without being too much.

Best part? You can experiment with lots of ingredients and/or spices and make a whole bunch of different flavored spirals for New Year’s eve!