These flaky and savory persimmon puffs are filled with smoked ham, swiss and just a touch of hot pepper jelly making this unique appetizer so party friendly.
Preheat oven to 400 degrees and line a 11X17 baking sheet with parchment paper
Take the puff pastry out of the fridge and unfold each sheet and cut along the seam lines for 3 equal strips per sheet. Cut each strip into 4 rectangles so you will have a total of 24. Roll out 12 of them just a bit bigger than the other 12.
Place the 12 smaller, unrolled puff pastry on top of the parchment lined sheet pan and brush the edges with egg wash.
Place a piece of ham on top of each piece of pastry, followed by 1 piece of cheese.
Place 1 slice of persimmon top of that followed by 1/2 a teaspoon of hot pepper jelly on the very top.
To with the remaining rolled out pastry rectangles on top and press to secure all the sides down to seal and with a fork press the edges down slightly.
Brush the top and edges with egg wash and sprinkle a 1/4 teaspoon of roasted sesame seeds on top.
Bake in the preheated oven for 20 minutes or until puffed and dark golden
Let rest for 5 minutes and serve warm. Makes 12 individual appetizer portions