All the tasty flavor of a jalapeno popper, classed up in a puff pastry crust, so you can act like a grownup.

Ingredients

6 jalapenos, seeded and ribs removed, diced fine (wear gloves, seriously)

4 oz cream cheese, softened

4 oz cheddar cheese, shredded

Pepper jelly (optional)

2 sheets puff pastry, thawed but cold

1 egg

1 TBSP milk

kosher or flaky salt

Instructions

Preheat oven to 375F and line a baking sheet with parchment. Mix the jalapenos, cream cheese, and cheddar cheese together in a bowl. Beat the egg with the milk to create an egg wash. Working kinda quickly (you want the puff pastry to stay cold), slice each sheet of puff pastry in thirds, then in half, so you have 6 rectangles. Place a couple of teaspoons of the jalapeno mixture just a little off the center of each rectangle (you’re gonna fold the pastry, so you don’t want to put it right where the seam will be). If you have it and like it, add a tiny dollup of pepper jelly to the top of your filling. If you haven’t had pepper jelly, get some. Trader Joe’s has it. Brush half of the edges of each rectangle with egg wash and fold the other half of the pastry over to form a little sealed pocket with your cheesy goodness inside. Use a fork to crimp the edges closed. Brush the tops with egg wash and sprinkle with flaky salt. Put these in the oven ASAP, and bake for about 15 mins (until pastry is puffed and golden brown.)

Eat these before anyone else can get at ‘em.