Maple Ham and Brie Puff Pastry

(we use Chef Cathy Parsons recipe, using our ham)

• 1 package frozen, puff pastry stacks (6 stacks) 
• 2/3 lb. cooked and sliced Turner ham, sliced into thin strips
• 2/3-cup Pure Maple Syrup (we use Rockhaven Maple Syrup)
• 3 tbsp. whole grain mustard
• Salt and pepper to taste
• 1 small wedge Brie cheese, rind on, thinly sliced into 2” long pieces

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