Jalapeño Pillow Puffs

Jalapeño Pillow Puffs 2 sheets puff pastry, defrosted 8 oz cream cheese, room temperature 1/2 cup jalapeño, diced, seeded (about 2 large) 1 cup cheddar cheese, shredded 3 green onions, sliced 1/4 tsp garlic powder 1/4 tsp salt pepper, to taste 1 egg, well beaten Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a small bowl, mix together cream cheese, diced jalapeño, cheddar cheese, green onion, garlic powder salt and pepper until well combined. Unfold puff pastry sheets then cut along the fold seams into 3 long strips. Then cut each strip into three equal pieces. This will yield 18 squares of puff pastry after both sheets have been cut. Place about 1 Tbsp of filling into the center of each piece of pastry. Brush beaten egg around the perimeter of the dough and fold the edges together sealing the filling completely in pastry. Press the edges together firmly then transfer onto baking sheet. Brush tops and sides of puffs with beaten egg. Pierce a small hole in the top of each pillow with the tip of a sharp knife or toothpick to allow some of the steam to escape. Bake 18–20 minutes or until golden brown. Let cool for a few minutes before serving. NOTE:Don't forget to wear gloves while seeding the jalapeños so you don't get pesky juices where they don't belong. Ouch!