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Persimmon, Gruyere & Pancetta Puffs

November 13, 2018 by Joseph Sciascia 6 Comments

For a change this Thanksgiving, put a pause on that French onion dip and those pigs in a blanket and serve these beautiful Persimmon puffs, your party guests will want two or maybe three to go along with their cocktail.

I love the juxtaposition of sweet and savory together in many recipes and adding bacon to the mix, well that’s just icing on the cake.  I’m keeping things seasonal with this scrumptious cocktail bite and it’s sure to be a hit at your parties this holiday season.    As I have said many times…ready-made puff pastry is your friend, always make sure to have a package in your freezer; especially during this big entertaining season.

These are almost too pretty to eat…I said Almost! ha, ha

Autumn is here and it’s so delicious

Print

Persimmon, Gruyere & Pancetta Puffs

These sweet, savory & flaky appetizers are perfect for autumn entertaining 

Course Appetizer
Cuisine American
Keyword persimmon pancetta puffs
Prep Time 28 minutes
Cook Time 25 minutes
Total Time 53 minutes
Servings 8
Author www.recipeforaparty.com

Ingredients

  • 4 oz Pancetta, diced
  • 1 cup onion, chopped
  • 1 tsp thyme, minced
  • 2 tsp rosemary, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp coarse black pepper
  • 1/4 tsp red pepper flakes
  • 3 large Fuyu persimmons, peeled and chopped
  • 2 tsp sugar
  • 1 tbsp sherry vinegar
  • 4 oz Gruyere cheese, grated
  • 1 package of puff pastry (2 sheets) thawed overnight in the fridge
  • 1 egg
  • 1 tbsp water

Instructions

  1. In a large heavy skillet over medium heat, cook the Pancetta for 5 to 8 minutes, stirring occasionally, remove with a slotted spoon and drain on paper towels and set aside, reserving 2 tablespoons of grease.

  2. In the same pan, add the onions, thyme and rosemary, salt, pepper, pepper flakes sauté for 10 minutes, stirring occasionally
  3. Add the chopped persimmons, sugar and sherry vinegar and sauté for another 5 minutes
  4. Add the cooked bacon to the persimmon mixture and sauté for another 5 minutes stirring occasionally until very soft and all liquid has been cooked off. set aside to cool completely 
  5. Once the onion/persimmon mixture has cooled, mix in the grated Gruyere cheese *The above step can be done the day before since it takes time to cool

  6. Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper or silicone mats

  7. Take the thawed puff pastry out of the refrigerator, unfold it onto a flat surface and roll out a bit and cut each sheet into 2 inch squares, place them on the sheet pans, you should have 16 squares per sheet of puff pastry for a total of 32

  8. In a small bowl, beat together the egg and water to make an egg wash and brush each square with the egg wash and top with a tablespoon of onion/persimmon mixture in the center

  9. Bake for 20-25 minutes until crisp and golden brown around the edges. Let cool before serving 
  10. Makes 32 small squares and serves 8 to 10 as an appetizer

Filed Under: Appetizers, Recipes, Uncategorized, Vegetarian Tagged With: persimmon appetizers, persimmon gruyere and pancetta puffs, Persimmon recipes, Puff Pastry Recipes, Thanksgiving appetizers

Previous Post: « Curried Chicken, Cheddar & Broccoli Puffs
Next Post: Persimmon Cranberry Sauce with Jalapenos »

Reader Interactions

Comments

  1. Paula Voight

    November 13, 2018 at 7:43 pm

    5 stars
    These look scrumptious and a great way to use persimmons! Thanks for sharing!

    Reply
    • Joseph Sciascia

      November 16, 2018 at 12:21 pm

      Thank you…you are my biggest fan!

      Reply
  2. Sannyjuine

    December 7, 2018 at 4:40 am

    Make a more new posts please 🙂
    ___
    Sanny

    Reply
    • Joseph Sciascia

      December 17, 2018 at 8:44 am

      I took a break from posting but now I’m back…I just posted a new recipe yesterday. I’m glad you are enjoying my recipes. Have a great day

      Reply
  3. Ellen Evars

    November 10, 2019 at 9:12 am

    JOSEPH, THESE SOUND WONDERFUL! THE COMBINED FLAVOR’S IS MAKING MY MOUTH WATER. YOU HAVE THEM ALL, SWEET, SALTY, AND A LITTLE BIT HEAT. EVERY YEAR I GO TO AN APPETIZER PARTY AND YOU KNOW WHAT I’M BRINGING….. THANKS AND TIS THE SEASON….

    Reply
    • Joseph Sciascia

      November 28, 2019 at 5:42 pm

      Thanks Ellen, let me know when you make them

      Reply

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Hi, I’m Joseph! I create simple, delicious recipes for parties that you and your guests will love. Life is a Party, so celebrate!

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