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Persimmon Puff Turnovers

Dessert.Master's picture
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked

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