Persimmon and pumpkin puff pastries

Simple to assemble and delicious to eat! No sugar added too.

Ingredients (Yields 12 to 18):

1 box of store bought, good quality puff pastry dough, 4 ripe large persimmons, 1 small lemon, mashed pumpkin puree and 1 egg

Optional: you can add sugar to your liking


Making the persimmon jam

  1. Cut the ripe persimmons into halves and scoop the flesh out and into a saucepan. Discard any seeds or tough fibers

  2. Add the juice of lemon in the persimmons. Over low heat, stir and gently mash the persimmon and lemon mixture. Cook until the sauce thickens into jam consistency (approximately 30 minutes)

  3. Store the jam in a sanitized glass container and let it cool

Making the pastries

  1. Defrost the puff pastry dough according to the instructions on the box

  2. Preheat the oven to 200 degC

  3. Cut the dough sheet into 9 pieces (or about 2x2 inches)

  4. For each square, fold along the diagonal into a triangle shape without making a deep crease. Cut two lines about 1cm away from the edge, but leave some space at the 90-degrees corner

  5. To make the puff pastry shape, bring two edges together (see picture below) and press the dough together

  6. Add about a teaspoon of persimmon jam in the cavity and top it off with another teaspoon of mashed pumpkin

  7. Beat the egg in a small bowl. Brush the egg wash all over the exposed pastry dough

  8. Line some baking sheets. Lay each pastry on the baking sheet, ensuring enough space for them to bloom in the oven

  9. Bake for 10 minutes or until the pastries turn golden brown

  10. Enjoy with your favorite hot beverage!