Persimmon and Fig Stacks.
It is that small window of time right after Halloween & pre-Christmas blur. The center of the holiday storm. A delightful calm is in the air. Baking with bountiful seasonal fruit and vegetables options, I am incorporating as many sultry fall flavors as I can.
Pastry Ingredients:
- 3 cups unbleached all-purpose flour
- 3 tablespoon coconut sugar
- 2/3 cup coconut oil, cold and solid
- 2/3 cup cold water
- Pinch of himalayan salt
Filling Ingredients:
- 4 tablespoons coconut sugar
- 4 ripe persimmons of choice
- 1/2 cup fig spread of choice
- 2 tablespoon of cinnamon
Step by Step:
- Preheat the oven to 400.
- Combine flour, coconut sugar, salt, coconut oil, and water combining and folding with a fork.
- Place on plastic wrap and cover in the form of a disc.
- Refrigerate while you prep the filling.
- Thinly slice the persimmons.
- Combine coconut sugar and cinnamon from the filling ingredients.
- Layout the persimmons and dust with cinnamon/sugar mixture. Then layer with a small spread of fig alternating so that you form a persimmon stack.
- Line your baking pan with parchment paper.
- Roll the dough very THIN, cut into 4x4in squares. Layer two to three 4×4 squares for the pastry base and place in your lined pan.
- Top the pastry base with your fig stack.
- Fold up the edges around the persimmon. When it bakes, it will relax but I have found this keeps it baking evenly.
- Bake for 20-35 minutes, or until the pastry is golden. The more thinly sliced your persimmons, the better. The perfect balance is golden pastry and persimmons bubbling with cooked sweetness. Make sure you cool before serving. ENJOY!
