Slice your jalapenos in half and scoop out as many seeds as you wish too. We left in about half the amount of seeds and it was not too spicy.
In a small bowl combine your cream cheese and cheddar cheese until smooth.
Scoop a heaping tbsp into each jalapeno half so that they are packed full.
Place your puff pastry on a well floured surface and roll out until a quarter inch thick. Using a sharp knife cut half inch slices out of your puff pastry and wrap around each popper like a mummy. Place completed poppers on a lined baking sheet.
In a small bowl add your butter, garlic and thyme and microwave until melted.
Brush the garlic butter onto each jalapeno popper and bake for 20-25 min or until golden brown.