Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

Cut the feta into sticks or small cubes, making sure each piece is similar in size for even cooking. This ensures each roll has a perfectly creamy center.

Roll out the puff pastry sheet on a lightly floured surface. Cut it into 12 equal rectangles. Place a piece of feta near the edge of each rectangle, leaving a small border around the edge.

Carefully roll the pastry around the feta, tucking in the edges to prevent cheese from oozing out during baking. Brush the seam lightly with a bit of water or egg wash to seal.

Brush the tops of the rolls with the beaten egg for a golden, shiny finish. Sprinkle sesame seeds on top if desired. This adds an extra layer of texture and visual appeal.

Place the rolls on the prepared baking sheet. Bake in the preheated oven for 18–20 minutes, or until golden and puffed. The pastry should be crisp and flaky.

While the rolls are baking, mix the honey with chili flakes in a small saucepan over low heat. Warm gently until the honey is runny and infused with chili. Stir in lemon juice if using.

Remove the rolls from the oven and let them cool for a couple of minutes. Drizzle the warm chili honey over the rolls. Serve immediately for the best texture — crispy outside, creamy inside, with that sweet-spicy finish.