Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.

If using cream cheese, mix it with garlic powder and smoked paprika until smooth.

Lightly flour a surface and roll out one sheet of puff pastry into a 10x12 inch rectangle. Spread the cream cheese mixture evenly, leaving a half-inch border.

Sprinkle the grated cheddar cheese evenly over the pastry, then arrange the thinly sliced jalapenos on top. Press gently.

Roll out the second sheet of puff pastry to the same size and place it directly on top of the filling. Gently roll a rolling pin over the top to press the layers together.

Using a pizza cutter, cut the pastry horizontally into 1-inch to 1.5-inch wide strips.

Carefully pick up each strip, stretch slightly, and twist the ends in opposite directions 3 to 4 times. Place on the prepared baking sheets, pressing the ends down to anchor them.

Brush the top of each twist generously with the egg wash and sprinkle lightly with coarse sea salt.

Bake for 15-18 minutes until puffed, golden brown, and the cheese is bubbly. Cool slightly before serving.