Bite-sized, crispy, and stuffed with gooey cheese, jalapeño poppers do not get better than this. The buttery puff pastry crunches with each bite, revealing a creamy, cheesy centre with just enough jalapeño flavour. Serve them straight from the oven and watch them vanish in minutes. Add a few candy eyes, and suddenly they are not just poppers…they are mischievous little mummies ready to haunt your snack table.

Ingredients

16 pieces

• 8 fresh green jalapeños
• 75g Arla cream cheese
• 40g Arla Pasta & Gratinar cheese, grated
• 1 tsp paprika powder
• 1 pack chilled puff pastry
• 1 egg
• 16 decorative candy eyes (optional)

Instructions

1. Preheat the oven to 225°C (conventional) or 200°C (fan-assisted).
2. Halve the jalapeños lengthwise. Remove seeds.
3. Mix together cream cheese, Pasta & Gratinar cheese, and paprika powder. Divide the cheese mixture among the jalapeños.
4. Cut the puff pastry sheets into thin strips. Wrap these around your jalapeños. Brush with beaten egg.
5. Place in a baking dish and cook in the middle of the oven for 10–12 minutes, until nicely browned. (If these are for Halloween, stick the eyes in the melted cheese).