Savory Jalapeño Pastry Poppers
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bacon and cream cheese mix with sharp cheddar and jalapeños. Folded in phyllo dough triangles, brushed with oil. Baked till golden crisp. Slightly adjusted ingredient amounts, two swapped ingredients for twist. Timings shifted plus re-ordered steps. Spicy, smoky, and flaky.
Prep:
25 min
Cook:
20 min
Total:
45 min
Servings:
About 24 pieces
#appetizer
#spicy snack
#phyllo dough
#pancetta
#party food
Bacon replaced with pancetta for deeper smoky flavor. Cream cheese swapped with mascarpone for silkier texture. Olive oil added instead of vegetable oil – richer fat. More jalapeños plus seeds. Phyllo dough folds into neat triangles, pockets stuffed with spicy cheese filling. Oven set hotter to crisp up fast. No waiting too long. Handheld, bite-size. Good for crowds, parties. Filled small pastries, easy snack. Texture crunch with smooth, cheesy, spicy center. Sharp cheddar and fresh herb hits from onions. Simple steps. Ingredients tweaked. Times shaved five minutes. Folding triangles, like little parcels. Bright, hot bites. Fork-free. Serve warm or room temp. Spicy, salty, flaky, creamy. Great finger food with no fuss.
Ingredients
Cheese Filling
- 140 g diced pancetta (instead of bacon)
- 1 block 210 g softened mascarpone (instead of cream cheese)
- 120 g sharp white cheddar shredded
- 3 jalapeño peppers, chopped, seeds kept for extra heat
- 3 spring onions chopped
- 25 ml (1 1/2 tbsp) all-purpose flour
- 1 egg
Pastry
- 90 ml (3 1/2 tbsp) olive oil (replaces vegetable oil)
- 6 sheets frozen phyllo dough, thawed
About the ingredients
Pancetta offers deeper, richer smoky taste than bacon. Mascarpone softens the filling, making it creamier and less tangy than plain cream cheese. Cheddar stays sharp, adds bite and melts nicely. Jalapeños with seeds left add more heat if preferred, adjust based on spice tolerance. Spring onions give freshness and mild sharpness. Flour holds filling firm. Olive oil thicker, higher flavor point than vegetable oil, helps crisp sheets better. Phyllo sheets are delicate; thaw fully, handle gently to prevent tearing. Cut strips evenly for consistent portion sizes. Use parchment paper to avoid sticking. Egg binds the filling and aids color. Chilling filling makes it easier to shape. Quantities shifted slightly to elevate richness and heat but keep balance.
Method
Cheese Filling
- 1. Fry pancetta in skillet over medium heat until crispy and browned. Drain on paper towel. Cool slightly.
- 2. In bowl, combine pancetta, mascarpone, cheddar, jalapeños, spring onions, flour, and egg. Mix well. Cover and chill for 25 minutes.
Pastry
- 3. Set oven rack to middle. Preheat oven to 200 C (395 F). Line a baking sheet with parchment.
- 4. Lay one phyllo sheet flat. Brush half the sheet with olive oil. Fold sheet in half lengthwise. Cut into five strips approximately 7 cm wide.
- 5. Spoon 18 ml (3 1/2 tsp) filling at one end of each strip. Fold dough over filling to make triangles, folding over itself multiple times forming little pockets.
- 6. Place triangles on baking sheet. Repeat with remaining phyllo sheets and filling, brushing each half sheet with oil before folding.
- 7. Lightly brush tops of pastries with more olive oil.
- 8. Bake pastries 20 minutes or until crisp, flaky and golden. Remove and cool slightly before serving.
Cooking tips
Cook pancetta slowly, rendering fat and crisping bits until golden then drain thoroughly to avoid soggy filling. Stir mascarpone smoothly with cheddar before adding diced jalapeños and onions. Stir flour and egg in last, combine thoroughly to bind but don’t overmix. Chill filling briefly to firm up preventing leakage when folding phyllo. Keep phyllo covered with damp towel to avoid drying. Brush each half sheet generously with olive oil, fold carefully to form two layers, cut into strips, roughly 7 cm wide for even triangles. Place a measured spoon of filling at end, fold repeatedly into triangles turning each fold like wrapping paper to seal. Use light, confident folds; avoid overstuffing or dough will tear. Arrange on parchment-lined tray. Brush with oil again for golden gloss. Bake at full 200 C not less for quick crisping within 20 minutes, rotating tray halfway. Cool slightly before serving so cheese firms without hardening. Serve warm, finger food style.
Chef's notes
- 💡 Fry pancetta slowly on medium to render fat out properly. Avoid high heat to keep bits crisp not burned. Drain excess fat well on paper towel. Cooled pancetta prevents melting mascarpone and stops runny filling. Handle filling cold for easier shaping. Chilling filling firms mix, less mess when folding phyllo triangles.
- 💡 Phyllo sheets dry out instantly. Keep covered with damp kitchen towel between steps. Brush olive oil liberally on each half sheet before folding; oil prevents tearing and helps crisp golden color. Fold strips carefully, fold multiple times to seal filling. Even strip size about 7 cm width for consistent portions and baking.
- 💡 Use sharp cheddar shredded fine enough to blend but still melt. Mascarpone adds creamy silkiness but less tang than cream cheese, helping balance jalapeño heat. Jalapeño seeds left in raise heat level, remove if milder preferred. Spring onions chopped small for freshness, adds bite that cuts through creamy cheese.
- 💡 Baking hot at 200 C (395 F) crisps phyllo fast, seals pockets so filling doesn’t leak. Rotate tray halfway for even browning. Brushing top with olive oil last step boosts golden gloss. Let pastries cool 5 minutes post-bake for cheese to firm without hardening crust. Too low temp, longer bake leads to soggy or dry pastries, avoid that.
- 💡 Flour and egg in filling bind moisture and stabilize mix. Don’t overmix to keep texture light. Measure filling spoonfuls accurately (about 18 ml per strip end) for shape control. Avoid overstuffing to stop tearing. Handle dough gently, quick work to keep dough supple. Use parchment to prevent sticking and ease cleanup.
Common questions
Can I replace pancetta with bacon?
Yes but pancetta renders fat slower. Bacon tends to crisp quicker, different flavor. Pancetta richer, less smoky burnt taste. Adjust cooking time. Dry bacon well after frying, similar but not exact.
Can I use cream cheese instead of mascarpone?
Sure but cream cheese tangier. Mascarpone softer, silkier texture. Cream cheese might change binding slightly, slightly less creamy feel. Works fine for ease and availability, just chill well to help firmness.
Why does phyllo tear easily?
Too dry or old phyllo. Not enough oil brushed. Sheets thawed but exposed to air. Handle gently, keep covered with damp cloth. Fold slowly—rushing causes cracks. Cut strips evenly. Correct layering avoids breaks while folding triangles.
How to store leftovers?
Cool completely, wrap airtight in fridge. Eat within 2 days ideally. Reheat oven to re-crisp, microwave makes soggy. Can freeze before baking; wrap well, freeze raw poppers. Bake straight from freezer, add few extra mins baking time.
