Maple Ham and Brie Puff Pastry
(we use Chef Cathy Parsons recipe, using our ham)
Bake the puff pastries on a parchment line sheet tray according to the package directions (400°F for 20-25 minutes). Remove the center of the baked pastry along the perforated lines.
In a large sauté pan, sauté the ham, syrup, and whole grain mustard until most of the water from the ham evaporates and the liquid turns thick and syrupy, about 3-5 minutes. Season with salt and pepper to taste. Stuff each of the baked puff pastry towers with some of the sautéed ham. Drizzle extra sauce into each tower. Criss-cross 2 small pieces of the Brie cheese on top of the tower and broil until melted. Serve warm.
Source: Cooking Instructions – Fulks Run Grocery