Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: In a medium bowl, combine the softened cream cheese, crumbled crispy bacon, finely diced jalapenos, garlic powder, and black pepper. Mix until well combined and smooth.
Step 3: Carefully unfold the thawed puff pastry sheet onto a lightly floured surface. You can gently roll it out slightly to ensure it’s a perfect rectangle.
Step 4: Spread the cream cheese mixture evenly over one half of the puff pastry sheet, leaving a small border around the edges.
Step 5: Fold the other half of the puff pastry over the filling, pressing down gently but firmly to seal the edges all around.
Step 6: Using a sharp knife or pizza cutter, cut the filled pastry into approximately 1-inch wide strips.
Step 7: Take each strip and carefully twist it several times, creating a spiral. Lay the twisted strips onto your prepared baking sheet, ensuring there’s a little space between each one.
Step 8: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the Jalapeno Popper Twists with the egg wash.
Step 9: If desired, sprinkle a little extra shredded cheddar cheese or paprika over the tops of the twists.
Step 10: Bake for 15-20 minutes, or until the pastry is puffed, golden brown, and the filling is bubbly. Baking time may vary, so keep an eye on them.
Step 11: Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature with your favorite dipping sauce.