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
- 2 tablespoons unsalted butter
- 1 cup chopped green onions
- 1/8 teaspoon cayenne pepper
- 1 cup (4 ounces) shredded Gouda cheese
- 1 (17.3-ounce) box puff pastry, defrosted
- 1 large egg, beaten
- Apple jelly, optional
- Hot honey, optional (see below)
- 1 cup honey
- 2 tablespoons red pepper flakes
- 1 teaspoon hot pepper vinegar
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.
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.
