These jalapeño cheddar turnovers are the ultimate snack — golden, crisp puff pastry filled with a melty cheddar and jalapeño mixture, finished with everything seasoning and baked until puffed and perfect.
Snack time!
Cheesy with a gentle kick, these jalapeño cheddar turnovers pair flaky, buttery pastry with a rich, savory filling. They’re easy to customize in size and shape, handheld, and ideal for sharing.
If you love jalapeño poppers, you’ll adore these. Think of them as a savory pop tart — crisp outside, gooey cheese inside, and bright jalapeño flavor throughout.
Over the years many people have said jalapeños aren’t as spicy as they once were. For me that’s a good thing — I’m sensitive to heat but love the fresh, green flavor of jalapeños. They bring a summery, garden-fresh brightness that complements the cheese perfectly.
These turnovers include three jalapeños to give lots of flavor without overpowering heat. The result is a satisfying balance of creamy, sharp cheddar and fresh pepper that most people will find approachable.
We were inspired by a local café’s jalapeño cheddar pastries. Their version likely used homemade dough, but puff pastry makes this approach quick and reliably flaky — perfect for home baking.
The filling is straightforward: softened cream cheese, sharp cheddar, diced jalapeños and a few seasonings. It comes together quickly and holds up well inside the pastry.
I prefer the refrigerated puff pastry that comes as a rolled sheet rather than the perforated frozen sheets. The refrigerated sheet is easier to work with, looks nicer and gives consistently great results. You’ll usually find it near the pie crusts in the refrigerated section.
To finish the turnovers I brush them with egg wash for a shiny, golden exterior and sprinkle everything seasoning on top for extra texture and flavor. Parmesan is another tasty option for topping if you prefer.
Also, irresistible!
These turnovers are great for brunch spreads, snacks, happy hour, or game day. Like most puff pastry treats, they’re best enjoyed the day they’re baked, but they still taste good at room temperature once the cheese has set.
Great weekend eats!
Jalapeño Cheddar Turnovers
Everything Jalapeño Cheddar Turnovers
12
turnovers
25 mins
20 mins
45 mins
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Ingredients
- 8 ounces cream cheese, softened
- 8 ounces sharp white cheddar cheese, freshly grated
- 3 jalapeño 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
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Preheat the oven to 425°F. Line two baking sheets with parchment paper.
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In a mixer or with a hand mixer, beat together the softened cream cheese and grated cheddar until smooth. Stir in the diced jalapeños, dried chives, garlic powder, and a pinch of salt and pepper until evenly combined.
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Cut each sheet of thawed puff pastry into squares. Depending on the brand and sheet size, you should get about six squares per sheet.
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Brush the edges of each pastry square with the egg wash. Place 2 to 3 tablespoons of filling in the center, fold the pastry over to form a triangle, and press the edges to seal with your fingers or a fork. Repeat for all squares. Brush the tops with egg wash and sprinkle everything seasoning over them.
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Bake for 18 to 20 minutes, until golden and puffed. Let cool slightly before serving.
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