Persimmon Roses

My wife found this recipe on tastemade.com. These are fatty, sweet, and delicious. Great brunch food. Makes 4 roses.

Ingredients

  • 2 persimmons
  • 1 sheet of puff pastry
  • 14 of a wedge of brie
  • 4 slices of prosciutto

Equipment

Muffin tin

Steps

  1. Cut the persimmons in half from the top, then cut the tops off of each half. Slice the halves from the bottom to the top, 18” or less thick.
  2. Split each slice of prosciutto long-ways.
  3. Cut the brie into thin chunks.
  4. Lay out the puff pastry and roll it gently to increase the size. Cut the sheet into four pieces.
  5. For each piece of puff pastry, lay the prosciutto, then the brie, then the persimmons down a long edge, overlapping about half of the piece.
  6. Fold up the uncovered part of the pastry to form a sealed bottom crust of the rose.
  7. Roll up the pastry to create the “rose”, then place in the pan.
  8. Bake for 15 minutes at 400 degrees F, then 30 minutes at 350 degrees F.