Description
A deliciously spicy and creamy appetizer featuring flaky puff pastry filled with a savory mixture of cream cheese, cheddar, bacon, and jalapeño, perfect for game day or any gathering.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (thawed)
Filling
- 4 oz cream cheese (softened)
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 1 jalapeño (seeded and finely diced)
Other
- 1 egg (beaten, for egg wash)
- 1 tablespoon chopped green onions (optional, for garnish)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare puff pastry: Unroll the thawed puff pastry sheet on a flat surface and cut it into 6 equal rectangles. Score a small border around each rectangle, being careful not to cut all the way through to create a raised edge when baked.
- Make the filling: In a small bowl, combine the softened cream cheese, shredded cheddar cheese, finely diced jalapeño (with seeds removed for less heat), and crumbled bacon until well mixed.
- Assemble the danishes: Spoon the cheese and jalapeño mixture evenly into the center of each scored pastry rectangle, leaving the border clear.
- Apply egg wash: Brush the beaten egg onto the edges of each pastry rectangle to help achieve a golden, glossy finish when baked.
- Bake: Place the assembled pastries on the prepared baking sheet and bake in the preheated oven for 15 to 18 minutes, or until the pastry edges are golden brown and puffed up.
- Cool and garnish: Remove the danishes from the oven and let them cool slightly. Optionally, garnish with chopped green onions for a fresh pop of color and flavor before serving.
Notes
- Adjust the amount of jalapeño to suit your preferred spice level.
- For extra flavor, add a pinch of garlic powder to the filling or drizzle honey over the baked danishes before serving.
- To make vegetarian, omit the bacon or substitute with a vegetarian bacon alternative.
