Puff Pastry Squares, dipped in Smoked Syrup Glaze and Bacon

They say, necessity breads genius. That is exactly what happened with these. I didn't have refrigerator biscuits, enter Puff Pastry. I didn't have Maple flavoring, enter smoked simple syrup.

Genius as born, and it only took about 20 minutes! Pretty much these are fancy donuts. But who can say "no" to puff pastry?

1 Can Crescent SHEET, rolled out and cut into 8

*( you can use the frozen puff pastry or crescent rolls too, but I like the sheet better for this)

1 lb Bacon, cooked and rough chopped

2-3C Vegetable oil for frying

1C Smoked Syrup Glaze

Heat oil in a medium sized pot. allow the oil to heat until you can drop a test piece of dough in and it starts to bubble and float.

Fry Pastry squares 2-3 at a time. About 2 minutes on the first side, flip, and about 1 minute on the other.

Remove from the oil and Set on a paper towel to cool.

While the Donuts cool, make glaze. (Recipe Below)

Dip the front of the squares into the glaze, and top with bacon. Serve warm.

Use any extra glaze to drizzle over the top. Or eat with a spoon. Either way.

For Glaze

1/4C Butter

1/2C Brown Sugar

3T Milk

1T Light Corn Syrup

1T Traeger Smoked Simple Syrup

2C powdered Sugar

Melt the butter and sugar together in a small saucepan until they're combined and the sugar is dissolved.

Add the milk and stir constantly for about 2 minutes.

Remove from heat and add the corn syrup, and simple syrup.

Slowly whisk the powdered sugar in the mix about 1/3 C at a time. If you want a thinner glaze, add more simple syrup. If you want it thicker, add more powdered sugar.