Peach Balsamic & Bourbon Pecan Puff Pastry

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!