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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