A delicious Gouda filling wrapped in warm puff pastry makes an extremely appetizing small bite for your friends and family. The optional sauces can add either a little sweetness or a little heat. Feel free to increase the cayenne pepper in the filling if you want these crescents on the spicier side!

Prep Time: 35 to 40 minutes
Bake Time: 20 to 25 minutes
Makes 24 crescents

For the Crescents

For the Hot Honey

Preheat the oven to 325 degrees F and line a sheet pan with parchment paper.

In a heavy-bottomed pan, melt the butter over medium heat. Sauté the green onions until soft. Remove from heat and stir in the cayenne.

Add in the cheese and mix well.

Using a 2 1/4-inch biscuit cutter, cut the pastry sheet into medium-sized rounds. Brush each round with egg.

Add a teaspoon of the cheese mixture to each pastry round.

Fold pastry rounds over in half, creating a half-moon shape, and seal the edges with a fork. Place on the prepared sheet pan.

Bake for 20 to 25 minutes, or until golden brown.

Before enjoying, you can choose to add a drizzle of warmed apple jelly or a drizzle of hot honey. Spoon the apple jelly into a small saucepan set over medium-low heat and warm just enough that it is able to be drizzled. If serving with the hot honey, see recipe below.

To make the hot honey:

In a small saucepan set over medium-low heat, stir together the honey and red pepper flakes.

Heat the honey until you see bubbles around the edges of the pan; do not let it come to a simmer.

Remove the pan from heat and stir the hot pepper vinegar into the honey. Let the honey sit for 5 minutes so the red pepper flakes have time to infuse.

Strain the honey through a fine mesh sieve into a clean glass jar. Let cool completely before sealing the jar.

Store at room temperature until needed.