Maple, Ham & Brie Puff Pastries

Brie maple Puff Pastry recipe syrup

Created by Chef Cathy Parsons, New York Wine & Culinary Center, Canandaigua, NY


Serves 6


1 package frozen, puff pastry stacks (6 stacks)

2/3 lb. smoked ham of your choice, sliced into thin strips

2/3-cup Pure New York State Maple Syrup

3 tbsp. whole grain mustard or mustard of your choice

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.

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