Gouda Crescents with Hot Honey

Time: – Yield:

Prep Time: 35 to 40 minutes

Bake Time: 20 to 25 minutes

Yield: 24 crescents



  • 2 tablespoons unsalted butter
  • 1 cup chopped green onions
  • 1/8 teaspoon cayenne pepper
  • 1 cup (4 oz) shredded gouda cheese
  • 1 (17.3 oz) box puff pastry, defrosted
  • 1 large egg, beaten
  • Apple jelly (optional)
  • Hot honey (optional)

Hot Honey

  • 1 cup hot honey
  • 2 tablespoons red pepper flakes
  • 1 teaspoon hot pepper vinegar



  1. Preheat the oven to 325 degrees Fahrenheit and line a sheet pan with parchment paper
  2. 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.
  3. Add in the cheese and mix well.
  4. Using a 2 1/4-inch biscuit cutter, cut the pastry sheet into medium sized rounds. Brush each round with beaten egg.
  5. Add a teaspoon of the cheese mixture to each pastry round.
  6. Fold pastry rounds over in half, creating a half moon shape, and seal the edges with a fork. Place on the prepared sheet pan.
  7. Bake for 20 to 25 minutes, or until golden brown.
  8. 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.

Hot Honey

  1. In a small saucepan set over medium-low heat, stir together the honey and red pepper flakes.
  2. Heat the honey until you see bubble around the edges of the pan; do not let it come to a simmer.
  3. 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.
  4. Strain the honey through a fine mesh sieve into a clean glass jar. Let cool completely before sealing the jar.
  5. Store at room temperature until needed.