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overhead view of persimmon ham and swiss puff pastry bites

Persimmon, Ham and Swiss Puffs with Hot Pepper Jelly

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.

Course Appetizer
Cuisine American
Keyword persimmon ham puffs
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Author Joseph Sciascia

Ingredients

  • 1 17 oz package of frozen puff pastry (two sheets) thawed overnight in the refrigerator
  • 6 oz Ham steak or 1/4 inch thick slice. Cut into 12, 1X2 inch pieces
  • 1/2 lb Swiss cheese like Gruyere or Emmental cut into 12, 1X2 inch slices, I used Emmental
  • 2 Fuyu persimmons, sliced into 1/4 inch wedges
  • 6 tsp hot pepper jelly
  • 1 egg, beaten with 2 tsp water making an egg wash
  • 1 tbsp toasted sesame seeds

Instructions

  1. Preheat oven to 400 degrees and line a 11X17 baking sheet with parchment paper

  2. 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.

  3. Place the 12 smaller, unrolled puff pastry on top of the parchment lined sheet pan and brush the edges with egg wash.

  4. Place a piece of ham on top of each piece of pastry, followed by 1 piece of cheese.

  5. Place 1 slice of persimmon top of that followed by 1/2 a teaspoon of hot pepper jelly on the very top.

  6. 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.

  7. Brush the top and edges with egg wash and sprinkle a 1/4 teaspoon of roasted sesame seeds on top.

  8. Bake in the preheated oven for 20 minutes or until puffed and dark golden

  9. Let rest for 5 minutes and serve warm. Makes 12 individual appetizer portions