Bacon, Basil and Brie in Puff Pastry with Maple-Bourbon Gastrique - pastry

Method

• *Note: If youre like me and dont happen to have a bottle of bourbon at your disposal, a single nip will be enough for this recipe and wont break the bank.
• Preheat oven to 350 degrees F.
• 1.
• Add all of the ingredients for the maple gastrique (maple syrup, vinegar, brown sugar, bourbon, orange zest and salt) together in a saucepan and heat over medium to medium-low until it has reduced by a bit over half and then remove from the burner.
• It will seem thin while its still hot but as it cools it thickens into a syrupy consistency.
• 2.
• While the gastrique is reducing, roll the puff pastry out until its about half the original thickness.
• Cut into 9 squares.
• 3.
• Place several strips of basil, a piece of brie and a pile of bacon crumbles into the center of each of the squares.
• 4.
• Brush the edges of the pastry with egg and bring opposite corners of the squares together and pinch tightly to seal into a little pouch.
• Flip the pockets over and press them down lightly so they lay flat on a baking sheet.
• Cut little slits in the top of the pastry to allow it to vent.
• 5.
• Brush the top with more egg.
• Bake the squares at least 2 inches apart for about 15 minutes or until they are crispy and golden brown.
• 6.
• Sprinkle with powdered sugar (optional, but pretty!)
• and drizzle with the maple gastrique.