Persimmons are in season every year from October to February. Which is a good thing because I love making this scrumptious Persimmon Pastry and eating it for breakfast or dessert.
The perfect combination of sugar and spice, add vanilla bean ice cream to make it even better!
A Persimmon Pastry is an easy dessert or breakfast recipe! All you need is a bright orange persimmon, brown sugar, and buttery puff pastry!
Persimmon recipes are hard to find. Heck, persimmons can be hard to find! But when you do, you’ll know. Just look for something in the produce section that you aren’t too sure about.
What are Persimmons?
If you aren’t even sure what is a persimmon? Well they’re native to Japan or China but now grow all over the world. They are positively beautiful. A bright and vibrant orange orb with squatty little stems. You’ve probably seen one and mistaken it for a tomato.
Persimmon Pastry was a spur of the moment recipe. I was perusing the produce section when these gorgeous persimmons caught my eye. A ripe persimmon will be a deep orange color, slightly firm, but starting to get mushy. If you’re wondering what does a persimmon taste like? The flavor is mildly sweet.
Asian Persimmons vs American Persimmons
I substitute persimmons in many recipes that call for apples. They are about the same size and texture and it adds a level of uniqueness to any meal.
It is amazing how many people have never tasted or experimented with this luscious fruit! Persimmons are most commonly made into jam or marmalade, tossed into salads or eaten raw.
This Persimmon Pastry recipe was based on an apple tart I had seen that was almost too pretty to eat. I made up my own version and here it is. I hope you enjoy this recipe as much as I do!
More Pastry Recipes
- Preheat the oven to 400°F. Cover a large baking sheet with parchment paper.
- In a small bowl, stir together the cream cheese, brown sugar, vanilla extract and apple pie spice. Set aside.
- Cut off the tops (stems) of persimmons and thinly slice vertically. Slices should be about 1/8 of an inch thick. Colorful skins can stay on.
- Roll out puff pastry directly onto parchment paper and gently pull ends to make a rustic circle or square. Fold up edges to form a rim. This doesn't need to be perfect. Spread the cream cheese mixture in the center of the pastry.
- Arrange the persimmon slices over the cream cheese mixture.
- Baste the pastry edges and top of the persimmons lightly with cream. Sprinkle 1 tablespoon of the turbinado sugar over the pastry and persimmon slices.
- Bake for 15-18 minutes or until edges of pastry are lightly browned. It might be a little puffy, this is fine.
- Remove and allow to cool before making and drizzling with icing.
- In a medium bowl, whisk together the powdered sugar, maple syrup and heavy cream until smooth. Drizzle over the pastry. Top with the remaining 1/2 tablespoons of turbinado sugar while still tacky.
- Slice and serve with a scoop of vanilla bean ice cream.
- If you tried this recipe, come back and let us know how it was in the comments or star ratings.