A while ago, I shared a series of super simple savory danish on both Instagram and TikTok. The idea was that they’re so easy to make that they really didn’t require much of a recipe necessarily, and so that’s why I just shared them on socials rather than on the blog. Well, the Savory Jalapeño Popper Danish blew up on TikTok a bit and so I thought maybe I should just share a proper recipe on here as well so that you all can enjoy it but also so that it’ll live on in a more permanent setting. It’s actually inspired from an account that I started following on Instagram based in Florida called Meraki Bakehouse. They do amazing work and you should definitely check them out!
Fold over the thawed puff pastry square, corner to corner. Then make two slits on either side and shape into danish “kite” shape.
**Note: You can easily look online on different ways to fold danish. I prefer the “kite” shape and it’s actually a lot easier than it looks, and definitely much easier than it looks!**
Place each shape piece of puff pastry onto the prepared baking sheets. Brush with egg wash. Top the center with cream cheese and spread evenly. Season with salt, pepper and garlic.
**Note: This step is much easier when you have the cream cheese really at room temperature. It makes it a lot easer to spread.**
Top each with lots of sliced jalapeños, Colby Jack cheese, monterey jack or mozzarella and panko bread crumbs.
**Note: If you want to keep the heat at bay, you can remove the seeds and membranes from the jalapeños, or you can also use pickled jalapeños as well.**
Bake in preheated oven until golden brown and flaky, about 18 to 22 minutes. Remove from the oven and allow to cool before serving.
These freeze really well. I’ve allowed them to cool completely and then I transfer them to a freezer safe store bag and keep them in there until ready to use. Just rewarm in a 350°F oven until warmed through.
Store bought puff pastry makes these so simple and easy, but if you really want to make this super quick and simple, try looking for already cut puff pastry squares. My store carries them and they’re a life savor. It’s usually in the middle eastern/international section of the freezer aisles.
These are always a hit and they taste just like a jalapeño popper so please please please, if you’re a fan of the classic appetizer, then I really do hope you’ll give this one a try. I just know you’re going to love them. Give them a go and let me know what you think! Thanks for reading and following along, my friends.
Savory Jalapeño Popper Danish
Equipment
- Baking Sheet
- box grater
- Paring Knife
Ingredients
- 10 frozen puff pastry squares thawed
- 1 large egg beaten
- 8 ounces softened cream cheese
- Salt and pepper
- Granulated Garlic
- 4 to 6 jalapeños thinly sliced
- 1 1/2 cups shredded pepper Colby Jack cheese
- 1 cup shredded mozzarella or monterey jack cheese
- 1 cup panko bread crumbs
Instructions
- Preheat Oven to 425°F. Line two baking sheets with parchment paper and set aside.
- Fold over the thawed puff pastry square, corner to corner. Then make two slits on either side and shape into danish “kite” shape. Place each shape piece of puff pastry onto the prepared baking sheets.
- Brush with egg wash. Top the center with cream cheese and spread evenly. Season with salt, pepper and garlic. Top each with sliced jalapeños, Colby Jack cheese, monterey jack or mozzarella and panko bread crumbs.
- Bake in preheated oven until golden brown and flaky, about 18 to 22 minutes. Remove from the oven and allow to cool before serving. Enjoy!
oho these sound delicious – making them this weekend !! Thanks for sharing 🙂
These look so good! We don’t care for Jalapenos or other hot peppers so what else do you suggest we use in their place please?
Scallions would be great or shallots, or even cooked down leeks. You could also do jarred roasted red peppers.
Yes all of those would be so good. Thank you for the suggestions!
I never could figure out how to form those fancy Danish. Thanks for the tutorial…also kudos for bringing us such inventive recipes!
love this, savory versions of sweets are some of my favorites, and cream cheese and jalapeno are always welcome, thank you!