Savory SnacksNo. 9406 · The 2026 edition
Jalapeno Eyeball Tarts (Easy Halloween Appetizers)
Transform ordinary appetizers into spooky Halloween treats with these Jalapeno Eyeball Tarts! Packed with creamy cheese, spicy jalapenos, and a sweet chili sauce center, these bite-sized delights are
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This recipe guides you through creating Jalapeno Eyeball Tarts, starting with preparing and shaping puff pastry into mini tart shells. You'll mix a savory filling of cream cheese, cheddar, pickled jalapenos, chives, and optional bacon. After filling and baking the shells, you'll top each with a fresh jalapeno slice and a dollop of sweet chili sauce to complete the eyeball effect. The result is a delicious, festive appetizer perfect for Halloween parties.
Ingredients
Directions
- Lay two puff pastry sheets on a lightly floured counter. Wet one edge of the first sheet with water, then lay the second sheet on top so the wet edge overlaps. Press firmly to bond the two pieces into a single rectangle measuring roughly 9 to 10 inches wide and 18 to 21 inches long.
- Gently roll the combined dough to widen it to approximately 12 inches across.
- Spread a thin coating of the softened butter across the pastry surface, but leave a 1 to 1.5-inch border along the far short edge untouched.
- Starting from the near short edge, roll the dough tightly into a spiral, making sure there are no air pockets.
- Continue rolling until you reach the un-buttered border. Brush that exposed strip with water and pinch the edge to seal the log. Wrap the log in plastic wrap and refrigerate.
- After chilling, unwrap the log and roll it gently to ensure a uniform 2-inch diameter throughout its length.
- Trim the ends to create flat surfaces, then slice the log into rounds about 1 cm (⅜ inch) thick using a sharp blade.
- Dust each round with flour, then use your thumb to press the center 3 to 4 times while turning the dough to form a shallow cup without piercing through.
- Shift your pressure outward toward the edges while rotating to thin the sides, leaving the rim slightly thicker.
- Press each shaped disc into a mini muffin pan cavity, using floured fingers to smooth the bottom and sides.
- Repeat the shaping process for all dough rounds to line the pan, yielding approximately 48 shells. Return the pan to the refrigerator until you are ready to add the filling.
- Finely dice the pickled jalapenos, chives or green onions, and bacon crumbles if you are using them.
- Combine the softened cream cheese, grated cheddar, and all the chopped filling ingredients in a large mixing bowl.
- Stir the mixture thoroughly with a spatula or hand mixer until smooth. Taste and add black pepper or other seasonings if desired.
- Keep the filling in the bowl or transfer it to a piping bag for easier application.
- Rinse the fresh jalapenos and pat them completely dry with paper towels.
- Slice the peppers into ½-inch rounds. Use a knife or small cutter to scoop out the white pith and seeds from the center of each slice.
- Heat your conventional oven to 425°F (218°C).
