In a medium bowl, combine the softened cream cheese, freshly shredded mozzarella, crispy bacon bits, garlic powder, and smoked paprika, stirring until fully incorporated and smooth. The mixture should be creamy and hold together well. I like to make sure the cream cheese is at room temperature so it blends seamlessly with the other ingredients without lumps. Set the filling aside while you prepare the jalapeños.

Preheat your oven to 400°F. While it heats, slice each large jalapeño lengthwise down the middle and carefully remove the seeds and white membranes using a small spoon or knife. Pat the jalapeño halves dry with paper towels to remove excess moisture—this helps the pastry adhere better and prevents the filling from becoming watery during baking.

Generously spoon the cheese and bacon filling from Step 1 into each prepared jalapeño half, mounding it slightly so it holds its shape when wrapped in pastry. Work efficiently but don't rush—you want an even distribution of filling across all 12 pieces. I find using a small ice cream scoop or measuring spoon helps keep the portions consistent.

Remove the puff pastry from the package and let it thaw slightly at room temperature for about 5 minutes if it's frozen. Cut or tear the pastry into 12 roughly equal pieces. Working with one piece at a time, gently stretch and wrap a piece of pastry around each filled jalapeño half, pressing it gently to seal and covering as much of the filling as possible. The pastry doesn't need to be perfect—rustic wrapping actually looks appealing.

In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Using a pastry brush or your fingertip, lightly brush the egg wash over all the exposed pastry on each popper. Sprinkle a tiny pinch of sea salt over the pastry—this adds flavor and helps create a golden, crispy exterior during baking.

Arrange the wrapped poppers on a parchment-lined baking sheet, spacing them about an inch apart. Place in the preheated 400°F oven and bake for 18-20 minutes, until the pastry is puffed and golden brown. The poppers are done when the pastry is crispy and lightly golden—don't open them to check the filling inside, as they'll release steam and the pastry may become soggy. Remove from the oven and let cool for 2-3 minutes before serving to allow the filling to set slightly and avoid burning your mouth.