These sweet, savory & flaky appetizers are perfect for autumn entertaining
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.
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
Makes 32 small squares and serves 8 to 10 as an appetizer