• 2 tbsp. (4 ozs.) bourbon
  • 2 tbsp. (4 ozs.) Gustare Ripe Summer Peach Balsamic Vinegar
  • 1 sheet frozen puff pastry, thawed overnight in the fridge
  • 1 egg
  • 1 tbsp. chopped pecans
  • 1 tsp. sugar



In a small saucepan, add bourbon and balsamic and simmer until reduced by half, approximately 10 minutes. Cool completely.


On a lightly floured work surface, roll out puff pastry into a circle, approximately ⅛-inch thick. (For ease, use an inverted 9-inch cake pan to make an impression and cut along the line.)


First, cut circle in quarters and then cut each quarter in half to equal 8 wedges.


At the rounded edge of the pastry, make two 1½-inch-long cuts and pull them slightly to open the cuts. Gently place wedges on parchment lined baking sheet.


In a small bowl, mix the egg and brush on the pastry. Sprinkle evenly with sugar and pecans.


Bake for 12 minutes. Remove from the oven and immediately brush with bourbon/balsamic glaze and transfer to a rack to dry and cool. Enjoy!

Products Featured In This Recipe