Author Notes
Flavorful spiced persimmon and creamy ricotta top flaky puff pastry for an elegant dessert that will brighten winter tables. —Vicky | Things I Made Today
Ingredients
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½ cups
Ricotta full fat ricotta
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1 tablespoon
Plain yogurt
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1 tablespoon
Honey
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1 teaspoon
Ginger, grated
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1/2
Vanilla extract
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2-3
Persimmons, sliced thinly on a mandolin
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1
Sheet puff pastry, defrosted
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1 tablespoon
Cold unsalted butter, cut into cubes
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½ tablespoons
Sugar
Directions
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Preheat oven to 400F.
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In a small bowl, mix together ricotta, yogurt, honey, ginger, and vanilla extract.
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Spread puff pastry onto a baking sheet. Using a sharp knife, score a ½ inch border around the sides to make an edge. Be careful not to cut all the way through the dough.
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Spread ricotta mixture evenly inside the border of the puff pastry.
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Start by placing persimmons along one edge of the pastry (within the border), overlapping by almost ½. Weave rows back and forth until pastry dough is covered.
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Place pieces of butter evenly on top of persimmons, then sprinkle sugar on top.
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Bake for 20-25 minutes, until pastry dough is golden brown. Let cool slightly before serving
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