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, 1/2 cup shredded cheddar cheese, chopped jalapeños, garlic powder, salt, and black pepper. Mix until well combined and creamy.
Step 3: Gently unroll the thawed puff pastry sheet onto a lightly floured surface or directly onto the parchment paper. If using a pre-folded sheet, gently press out the creases.
Step 4: Spread the cream cheese mixture evenly over one half of the puff pastry sheet. Make sure to leave a small border around the edges.
Step 5: Fold the other half of the puff pastry over the filling, aligning the edges. Gently press down to seal the edges and lightly press the top to ensure the filling is evenly distributed.
Step 6: Using a sharp knife or pizza cutter, cut the filled pastry into 12 equal strips, each about 1 inch wide.
Step 7: Carefully take each strip and twist it 2-3 times. Place the twisted strips onto the prepared baking sheet, leaving some space between each one.
Step 8: In a small bowl, beat the egg to create an egg wash. Brush the tops of the Jalapeno Popper Twists with the egg wash. This will help them brown beautifully and add a nice sheen.
Step 9: (Optional) Sprinkle a little extra shredded cheddar cheese on top of each twist for an extra cheesy crunch.
Step 10: Bake for 18-20 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly. Keep an eye on them to prevent over-browning.
Step 11: Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm and enjoy your homemade Jalapeno Popper Twists!