Recipe Detail Page

1 Line a cookie sheet with parchment paper and set aside.

2 Into a non-reactive bowl or casserole dish, add the strawberries and bourbon; stir, cover, and set aside at room temperature for about 1 hour to macerate. Use a wide flat-bottom container, so that the berries all make contact with the bourbon.

3 Into a skillet over medium-high heat, fry the chopped bacon until crispy. Using a slotted spoon, transfer the bacon bits to a clean kitchen towel to drain.

4 Strain the strawberries through a sieve set over a bowl; reserve the liquid.

5 To the bowl with the beaten egg, add 1 tbsp (15 mL) of the reserved strawberry liquid and whisk; set aside.

6 Preheat oven to 375°F (190°C).

7 Roll out each of the balls of pastry, working one at a time. They should be about 4 inches (10 cm) across.

8 Add the fillings to the lower half of the dough circle. Start with 1 to 2 tsp (5 to 10 mL) of the peanut butter, top with as many strawberry slices as can fit while leaving about a ½-inch (1-cm) edge of bare pastry all around. Add a generous pinch of bacon bits. Fold the top half over to form a half-moon-shaped pastry, then press with fingers or the tines of a fork and arrange on a prepared cookie sheet. If the crispy-edge bacon didn’t puncture the top of the pastry, use the tip of a sharp knife to cut a tiny slash for steam to escape. Using a pastry or basting brush, brush the top of each pastry with a strawberry egg-wash mixture.

9 Bake for 15 to 20 minutes or until golden.

10 While they bake, make the syrup. Into a small saucepan over medium heat, add the remaining bourbon-strawberry juice, remaining strawberries, and maple syrup. Cook until strawberries are soft enough to mash; about 5 minutes.

11 Use an immersion blender, blender or food processor to purée until smooth. Serve on the side for dipping or drizzle over the pastries. Take care, the interior of the pastries will be molten hot, so let rest for about 5 minutes before eating.