Persimmon Puff Turnovers
|Persimmons||2 Large (Ripe)|
|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.
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