Start by making the aioli. Add all of the ingredients to a small bowl and stir them together. I was planning to add the honey to the aioli, so you can do that if you want (honey is listed in the bottom of the ingredients). I had forgotten to add it to the aioli so I drizzled it onto the pastries after baking instead. It was really good this way, but either way will work. Once you've mixed up the aioli, taste it to make sure it doesn't need more seasonings. Refrigerate it until you need it.

Next, layer the ham and cheese so you can cut them. I cut my stack into 6 pieces. I tried to make them roughly equal. They aren't perfect. That's ok!

Preheat oven to 400 degrees F, set a rack in the center and line a rimmed baking sheet with parchment paper. Beat one egg for egg wash and set aside.

If using frozen puff pastry, keep in mind that it should sit on the counter for about 30 mins to thaw, until pliable and still cold. I used refrigerated puff pastry for this. Lay your pastry sheet onto a lightly floured pastry board and roll it out lightly with a rolling pin. The pastry doesn't need to be thinned out, it just needs to be rolled out to make sure it's an even thickness, mostly the edges need attention since they were rolled up.

You could make these with any shape of cookie cutter, or even cut the sheet into rectangles/squares. Because I made these for Easter, I went for the classic Peeps shape and used this cutter. You want an even number of cut-outs since it takes two to make each pastry. I was able to cut out 12 Peeps. See notes below on what to do with the scraps. I never waste puff pastry!

Place six Peeps onto the lined baking sheet. This is your bottom layer.

Lightly brush these with egg wash, mostly around the edges. The egg wash acts as a glue and will help the top layer of puff pastry stick to the bottom layer.

Add about a teaspoon of aioli to each Peep. Keep it in the center to avoid leakage while baking.

Next, place one ham and cheese stack onto each Peep, keeping them in the center.

Lay the top layer of puff pastry over each Peep, gently pressing around the edges to line them up.

Using a fork, gently press the very edge of the fork around the Peeps' edges to seal them up, This will help the puff pastry to bake evenly and will keep the fillings from leaking out while baking.

Brush the Peeps lightly with egg wash and sprinkle each one with a little bit of flaky salt.

Bake in the preheated oven for 20 mins. Check them around 12 minutes because puff pastry can start to bake unevenly where one side may bake higher than the other. If you experience this, you can remove the tray from the oven and press down any sides that are higher. I didn't experience this because the fork seal kept everything even. But it's good to check just to make sure. At 15 minutes I turned the pan half a turn for the last 5 minutes. Keep an eye on them from 17 minutes on because they can go from golden to brown very quickly. When they're done, they look like this:

Drizzle the Peeps with a little bit of honey while they're hot.

Serve warm and enjoy! They make a great addition to a veggie board. There will be extra aioli which you can serve on the side for dipping.