Ranch and Candied Jalapeño Twists

Mix cream cheese with All The Ranch powder and combine thoroughly

Unroll your puff pastry sheet and cut it into two halves

Roughly chop up your Candied Jalapeños into smaller pieces

Spread the cream cheese and ranch mixture evenly onto one half of your puff pastry sheet and sprinkle on the Candied Jalapeño pieces and most of the grated cheddar (retain about ¼ for later)

Now lift the other half of the puff pastry sheet onto the topped half like a sandwich

Now using a knife cut eight strips (you want them to be the length of the shorter side of the pastry, so it’s eight short twists, not eight very thin long ones)

Now lift up each strip and twist both sides in opposite directions to create the desired shape

Apply eggwash to the exposed pastry parts for a more crispy, golden result

Lift each twist carefully into your airfryer basket (or a baking tray if you are using an oven)

Sprinkle on the remainder of the grated cheese

Bake at 185°C for 15 mins, checking regularly - you want them to be golden brown but not hard

Once cooked, let cool at least 5 mins, then serve or store for up to 3 days in the fridge.