Beat butter and cream cheese until well mixed and soft. Slowly add flour, mixing to combine.

Once all flour is added, turn out and knead until well incorporated and smooth.

Form a disk, wrap tightly in plastic wrap, and chill for about 30 mins.

Beat cream cheese until smooth and with no lumps. Add shredded cheese, stir until well distributed.

Spoon all of the mixture into piping/frosting /pastry bags, trying to avoid creating air pockets as you go, and leaving enough room to twist the bag shut. (You can spoon the filling in to the peppers, if you like… but piping it in is so much quicker, easier, and cleaner!). Set aside.

Wearing gloves, cut the tops off the jalapeno peppers, and cut each in half lengthwise. Use a spoon to scrape out as much or as little of the seeds and ribs as you’d like, set aside.

Cut ¾-1″ off the pointed end of a filled pastry bag, carefully pipe filling into each of the pepper halves.

Preheat oven to 425 F, line 2 large baking sheets with parchment paper.

On a lightly floured surface, roll dough out to ⅛" thickness. Use a pizza wheel to cut it into thin strips.

Carefully wrap strips of pastry dough around a filled jalapeno half, leaving some open area for the eyes (after baking).

I will usually roll one strip in a diagonal spiral one way, then a second spiral criss-crossing the first.

Squeeze all over, to join layers of dough to each other.

Arranged wrapped jalapeno poppers on prepared baking pan.

In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.

Use a pastry brush to brush this egg wash all over each wrapped jalapeno popper.

Bake for 15-18 minutes, or until golden brown.

Carefully place two confectionary eyeballs in the hot cheese of each popper. Alternatively, you can use olive slices.

Serve hot, with ranch dressing