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

*Note: If you’re like me and don’t happen to have a bottle of bourbon at your disposal, a single “nip” will be enough for this recipe and won’t break the bank.

Preheat oven to 350°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 it’s still hot but as it cools it thickens into a syrupy consistency.

2. While the gastrique is reducing, roll the puff pastry out until it’s 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.