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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.
