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Persimmon Puff Turnovers

Dessert.Master's picture
  Persimmons 2 Large (Ripe)
  Cornstarch 1 Tablespoon
  Honey 2 Tablespoon
  Short crust puff pastry 1 (1 Recipe)
  Apricot jam/Peach jam 1⁄2 Cup (8 tbs)
  Egg 1 , beaten

Peel and dice persimmons.
Place into a medium-size bowl, and mix in cornstarch.
Stir in honey.
Roll out puff pastry to a 3/16-inch thickness.
Cut into 4-inch squares.
Spread about 1 tablespoon jam on each square of pastry, leaving a 1/2-inch margin at edges.
Then place about 2 tablespoons (or 1 heaping tablespoon) persimmon filling on each square, and fold pastry into a triangle.
Seal edges with tines of a fork.
Cut 2 slashes in top for steam to escape.
Place turnovers on a baking sheet, and put into freezer until pastry is just frozen.
Preheat oven to 400° F.
Brush turnovers with egg, and bake for about 35 minutes, or until golden brown.
Remove from pan, and cool on wire racks.

Recipe Summary

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1232 Calories from Fat 309

% Daily Value*

Total Fat 34 g52.9%

Saturated Fat 5.7 g28.7%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 265 mg11%

Total Carbohydrates 228 g76.1%

Dietary Fiber 11.3 g45%

Sugars 156.2 g

Protein 14 g27.1%

Vitamin A 94.7% Vitamin C 34.8%

Calcium 5.8% Iron 19.3%

*Based on a 2000 Calorie diet

Persimmon Puff Turnovers Recipe