Prep Time: 35 to 40 minutes
Bake Time: 20 to 25 minutes
Yield: 24 crescents
Ingredients:
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
Directions:
Crescents
- Preheat the oven to 325 degrees Fahrenheit 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 beaten 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.
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 bubble 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.