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
Persimmon, Gruyere & Pancetta Puffs
These sweet, savory & flaky appetizers are perfect for autumn entertaining
- 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
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.
In the same pan, add the onions, thyme and rosemary, salt, pepper, pepper flakes sauté for 10 minutes, stirring occasionally
Add the chopped persimmons, sugar and sherry vinegar and sauté for another 5 minutes
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
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
Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper or silicone mats
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
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
Bake for 20-25 minutes until crisp and golden brown around the edges. Let cool before serving
Makes 32 small squares and serves 8 to 10 as an appetizer
These look scrumptious and a great way to use persimmons! Thanks for sharing!
Thank you…you are my biggest fan!
Make a more new posts please 🙂
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
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….
Thanks Ellen, let me know when you make them