1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the softened cream cheese, shredded cheddar, chopped jalapenos, garlic powder, smoked paprika, and salt. If you’re adding bacon, fold it in here. Mix well until all ingredients are evenly incorporated.
3. Unfold the puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut the pastry into 12 equal strips, about 1 inch wide.
4. Spoon a small amount (about a teaspoon) of the cheese and jalapeno mixture onto one end of each strip.
5. Starting from the filled end, twist each strip several times to form a spiral. Place the twists onto the prepared baking sheet, spacing them about an inch apart.
6. Brush each twist lightly with the beaten egg to give them a beautiful golden shine when baked.
7. Bake in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown and the cheese filling is bubbly.
8. Remove from the oven and let cool for 5 minutes before serving. These are best enjoyed warm, just like Mama Lou and I did on chilly evenings.

One little tip from my years of making this recipe with Ouma: keep an eye on the twists in the final minutes of baking. Puff pastry can go from perfect to overly browned quickly, and you want that delicate crispiness without any burnt edges.