Baked Bonne Bouche
Ft. Butterfly Bakery of Vermont Maple Wood Smoked Onion Hot Sauce, Northwoods Apiary Honey, Vermont Creamery Bonne Bouche
Ingredients:
- 1 sheet puff pastry
- Flour, for dusting
- 2 wheels Vermont Creamery Bonne Bouche
- 1/2 cup Northwoods Apiary Honey
- 4 Tbsp Maple Wood Smoked Onion Hot Sauce
Directions:
- Preheat oven to 400°F
- Allow puff pastry to thaw for 15-20 minutes, or until slightly softened, slice puff pastry in half
- While pastry is thawing, in a bowl, combine Northwoods Apiary Honey with Maple Wood Smoked Onion Hot Sauce until well mixed
- Dust work surface with flour and roll puff pastry to fit two wheels of cheese, about 3/4 the original thickness
- Cut the top rind off each Vermont Creamery Bonne Bouche, then place on puff pastry halves, cut side up
- Pour thin layer of spicy honey onto cut section of cheese, then wrap and seal puff pastry around cheese
- Transfer to parchment lined sheet tray and brush with additional spicy honey
- Bake at 400°F for 20 minutes, or until puff pastry is golden brown
- Allow to cool for 5 minutes before serving, serve with spicy honey on the side