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

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   *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.

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   Preheat oven to 350 degrees F.

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   1.

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   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.

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   It will seem thin while its still hot but as it cools it thickens into a syrupy consistency.

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   2.

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   While the gastrique is reducing, roll the puff pastry out until its about half the original thickness.

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   Cut into 9 squares.

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   3.

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    Place several strips of basil, a piece of brie and a pile of bacon crumbles into the center of each of the squares.

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    4.

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    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.

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    Flip the pockets over and press them down lightly so they lay flat on a baking sheet.

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    Cut little slits in the top of the pastry to allow it to vent.

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    5.

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    Brush the top with more egg.

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    Bake the squares at least 2 inches apart for about 15 minutes or until they are crispy and golden brown.

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    6.

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    Sprinkle with powdered sugar (optional, but pretty!)

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    and drizzle with the maple gastrique.

* Per serving · 4 servings · Values may vary.