18 Decadent Persimmon Dessert Recipes Exquisite

If you’re craving something sweet, rich, and a little unexpected, persimmons are the star ingredient you need in your dessert lineup. These vibrant, honeyed fruits shine in everything from spiced cakes to silky puddings—perfect for impressing guests or treating yourself. Whether you’re a persimmon pro or a first-time baker, these 18 decadent recipes will have you falling in love with every luscious bite. Ready to indulge?

Persimmon Pudding with Cinnamon Cream

This old-fashioned dessert is like a cozy hug in a bowl—spiced persimmon pudding topped with a dreamy cinnamon-infused cream that’ll have everyone asking for seconds.

Ingredients:

• 2 cups pureed ripe Hachiya persimmons (about 4–5 fruits)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 large egg
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 4 tbsp unsalted butter, melted
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. Whisk together flour, 1 cup granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg in a large bowl.
3. In another bowl, mix persimmon puree, egg, milk, 1 tsp vanilla, and melted butter until smooth. Fold wet ingredients into dry until just combined.
4. Pour batter into prepared dish and bake for 45–50 minutes, until the center springs back when lightly pressed.
5. While pudding cools slightly, whip heavy cream with 2 tbsp powdered sugar and 1/2 tsp cinnamon to soft peaks.

The pudding’s custardy texture and caramelized edges pair magically with the airy cinnamon cream—it’s a nostalgic treat that feels fancy without the fuss.

Tip: For extra depth, swap half the granulated sugar for brown sugar in the batter.

Roasted Persimmon and Honey Tart

This elegant yet simple tart lets the natural sweetness of roasted persimmons shine, with a buttery crust and floral honey drizzle that ties it all together.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 3 ripe Fuyu persimmons, thinly sliced (1/8-inch thick)
• 3 tbsp honey, divided
• 1 tbsp melted butter
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup crumbled goat cheese (optional)

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. Toss persimmon slices with 1 tbsp honey, melted butter, cinnamon, and sea salt. Arrange in slightly overlapping rows over the pastry, leaving a 1-inch border.
3. Bake for 20–25 minutes until edges are puffed and golden, and persimmons are caramelized at the edges.
4. Drizzle with remaining 2 tbsp honey and sprinkle with goat cheese (if using). Let cool 5 minutes before slicing.

The contrast of crisp pastry, jammy persimmons, and tangy cheese makes every bite dynamic—like a grown-up fruit tart with minimal effort.

Tip: For extra sheen, warm the honey slightly before drizzling.

Persimmon Bread with Walnut Streusel

This warmly spiced persimmon bread is crowned with a buttery walnut streusel—perfect for cozy mornings with a cup of coffee.

Ingredients

• For the bread: 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, 1 cup ripe persimmon pulp (about 2-3 Hachiyas), ½ cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 large eggs, 1 tsp vanilla extract
• For the streusel: ⅓ cup chopped walnuts, ¼ cup flour, ¼ cup brown sugar, 2 tbsp cold butter, ¼ tsp cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Make the streusel: In a small bowl, mix ⅓ cup chopped walnuts, ¼ cup flour, ¼ cup brown sugar, and ¼ tsp cinnamon. Cut in 2 tbsp cold butter until crumbly. Set aside.
3. Make the batter: Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg. In another bowl, beat persimmon pulp, ½ cup granulated sugar, ½ cup brown sugar, ½ cup oil, eggs, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
4. Pour batter into the pan. Sprinkle streusel evenly on top. Bake for 55-60 minutes, until a toothpick inserted comes out clean.
5. Cool in pan for 15 minutes, then transfer to a wire rack.

The persimmon keeps the bread incredibly moist, while the streusel adds a satisfying crunch to every bite.

Tip: For extra depth, toast the walnuts for the streusel in a dry skillet before chopping.

Spiced Persimmon Cheesecake

This creamy, warmly spiced cheesecake lets ripe persimmons shine in a dessert that’s equal parts elegant and cozy.

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• ½ tsp ground cinnamon
• 24 oz cream cheese, softened
• ¾ cup packed brown sugar
• 3 large eggs
• 1 cup persimmon purée (from 2–3 very ripe Hachiyas)
• 1 tsp vanilla extract
• 1 tsp ground cardamom
• ½ tsp ground ginger
• Pinch of salt

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, granulated sugar, and cinnamon until sandy. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and brown sugar until smooth. Add eggs one at a time, then blend in persimmon purée, vanilla, cardamom, ginger, and salt.
3. Pour filling over crust. Bake 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then chill overnight.

The cardamom and ginger add a subtle warmth that makes each bite of this velvety cheesecake feel like a hug.

Tip: For the smoothest purée, peel and blend overripe Hachiya persimmons—they should feel like a water balloon when gently squeezed.

Persimmon and Almond Cake

This moist, subtly spiced cake lets ripe persimmons shine, with almond flour adding a nutty richness that pairs perfectly with a cup of coffee.

Ingredients

• 1 cup all-purpose flour
• 1 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup pureed very ripe Hachiya persimmon (about 2 medium)
• 1/4 cup sliced almonds, for topping

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 2 large eggs with 3/4 cup granulated sugar until pale. Stir in 1/2 cup vegetable oil, 1 tsp vanilla extract, and 1 cup persimmon puree until smooth.
4. Fold dry ingredients into wet ingredients until just combined. Pour batter into prepared pan and sprinkle with 1/4 cup sliced almonds.
5. Bake for 35–40 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The persimmon keeps this cake incredibly tender, while the almond flour gives it a delicate crumb that’s not too sweet—ideal for afternoon snacking.

Tip: For the best texture, use Hachiya persimmons that are jelly-soft. Scoop the flesh straight from the skin—no peeling needed!

Persimmon Sorbet with Mint Garnish

This silky, vibrant sorbet lets ripe persimmons shine, with a refreshing hint of mint to brighten every spoonful.

Ingredients

• 4 very ripe Fuyu persimmons, peeled and chopped (about 2 cups)
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract
• Fresh mint leaves, for garnish

Instructions

1. In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Heat over medium, stirring until sugar dissolves (about 3 minutes). Let cool 10 minutes.
2. Blend persimmons, sugar syrup, 1 tbsp lemon juice, and 1/4 tsp vanilla extract until completely smooth, about 1 minute.
3. Pour into a shallow dish and freeze for 3 hours, stirring with a fork every 30 minutes to break up ice crystals.
4. Once firm but scoopable, transfer to an airtight container and freeze 1 more hour. Serve in chilled bowls, garnished with fresh mint.

The vanilla adds a subtle warmth that balances the persimmons’ honeyed sweetness—no ice cream maker required!

Tip: For extra flair, drizzle with a little honey or sprinkle crushed pistachios over the top.

Persimmon and Chocolate Mousse

This silky mousse blends ripe persimmons with rich dark chocolate for a dessert that feels indulgent yet surprisingly light.

Ingredients:

• 2 large, very ripe Fuyu persimmons (about 1 cup puree)
• 4 oz high-quality dark chocolate (70%), chopped
• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Peel persimmons and blend flesh until smooth. Strain through a fine-mesh sieve to remove any fibers (you should have ~1 cup puree).
2. Melt chocolate in a double boiler or microwave (30-second bursts, stirring between). Let cool slightly, then whisk in persimmon puree, vanilla extract, and salt.
3. In a separate bowl, beat heavy cream and 2 tbsp sugar to medium peaks. Fold 1/3 into chocolate mixture to lighten, then gently fold in the rest until no streaks remain.
4. Divide among 4 ramekins and chill 2 hours until set. The mousse will be softly firm with a glossy sheen.

The magic here? Persimmons lend natural sweetness and floral notes that balance the deep chocolate—no eggs or gelatin needed for that perfect airy texture.

Tip: For extra flair, top with candied persimmon slices or a dusting of cocoa powder before serving.

Persimmon Cobbler with Vanilla Ice Cream

This cozy persimmon cobbler is like a warm hug in dessert form—juicy fruit meets buttery topping, all begging for a scoop of vanilla ice cream.

• 4 cups peeled and chopped ripe Fuyu persimmons (about 6 medium)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 1/3 cup whole milk
• Vanilla ice cream, for serving

1. Preheat oven to 375°F. Toss persimmons with 1/2 cup granulated sugar, lemon juice, and vanilla extract in a 9-inch pie dish.
2. In a bowl, whisk flour, brown sugar, baking powder, and 1/4 tsp salt. Cut in butter with a pastry cutter until crumbly. Stir in milk just until a shaggy dough forms.
3. Drop dough in small mounds over the fruit. Bake for 35–40 minutes until topping is golden and fruit bubbles at the edges.
4. Let cool 10 minutes, then serve warm with vanilla ice cream.

The magic here? Persimmons soften into jammy pockets while the topping stays craggy and crisp—perfect for catching melting ice cream.

Tip: For extra crunch, sprinkle the dough with turbinado sugar before baking.

Persimmon and Ginger Cookies

These spiced, cake-like cookies are a cozy twist on the classic—naturally sweet from ripe persimmons and warmly spiced with fresh ginger.

Ingredients

• 1 cup mashed ripe Hachiya persimmon pulp (about 2 persimmons)
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 tsp freshly grated ginger
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ cup chopped crystallized ginger

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together ½ cup softened butter and ¾ cup granulated sugar until fluffy. Beat in 1 large egg, then stir in 1 cup persimmon pulp and 2 tsp fresh ginger.
3. In another bowl, whisk together 2 cups flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp cloves. Gradually fold dry ingredients into the wet mixture until just combined. Stir in ½ cup crystallized ginger.
4. Drop dough by rounded tablespoons onto prepared sheets, spacing 2 inches apart. Bake for 12–14 minutes until edges are lightly golden and centers spring back when touched.

The persimmon keeps these cookies irresistibly moist, while the double hit of ginger adds a spicy kick that lingers just right.

Tip: For extra chew, let the dough rest for 30 minutes before baking—the persimmon’s natural pectin will work its magic!

Persimmon Parfait with Whipped Cream

This dreamy parfait layers sweet persimmons with cloud-like whipped cream for a dessert that feels fancy but comes together in minutes.

Ingredients:

• 2 ripe Fuyu persimmons, peeled and diced (about 1 1/2 cups)
• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 cup crushed gingersnap cookies (about 4 cookies)

Instructions:

1. In a large bowl, whip the heavy cream with an electric mixer on medium-high until soft peaks form, about 2 minutes. Add the 2 tbsp sugar, 1/2 tsp vanilla, and 1/4 tsp cinnamon; whip another 30 seconds until just combined.
2. Layer half of the diced persimmons in the bottom of two glasses or bowls. Top with half of the whipped cream, then sprinkle with 2 tbsp crushed gingersnaps per glass.
3. Repeat layers with remaining persimmons, whipped cream, and gingersnaps. Serve immediately.

The magic here is in the contrast: juicy persimmons stay bright against the spiced cream, while the cookies add a sneaky crunch.

Tip: For cleaner layers, chill the glasses for 10 minutes before assembling.

Persimmon and Caramel Flan

This silky flan gets a cozy upgrade with sweet persimmon purée swirled into rich caramel—a dessert that feels fancy but comes together with just a few steps.

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup water
• 1 cup ripe Hachiya persimmon pulp (about 2 persimmons)
• 1 (14-oz) can sweetened condensed milk
• 1 cup whole milk
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Caramel: Combine 3/4 cup sugar and 1/4 cup water in a small saucepan. Cook over medium heat, swirling occasionally (do not stir), until deep amber, 8–10 minutes. Immediately pour into a 9-inch round cake pan, tilting to coat the bottom. Let harden 10 minutes.
2. Flan: Blend persimmon pulp, condensed milk, whole milk, eggs, 1 tsp vanilla, and 1/4 tsp cinnamon until smooth. Pour over hardened caramel.
3. Bake: Place the pan in a large roasting dish. Add hot water until it reaches halfway up the pan. Bake at 350°F for 50–55 minutes until set but slightly jiggly in the center. Cool 1 hour, then chill overnight.
4. Serve: Run a knife around the edges, invert onto a plate, and slice. The persimmon adds a honeyed depth that plays perfectly with the burnt-sugar caramel.

Tip: For ultra-smooth pulp, strain persimmons through a fine-mesh sieve after blending.

Persimmon and Apple Crumble

This cozy crumble pairs sweet Fuyu persimmons with tart apples for a dessert that’s just as comforting as it is vibrant.

Ingredients:

• 2 large Fuyu persimmons, peeled and diced (about 2 cups)
• 2 medium Granny Smith apples, peeled and diced (about 2 cups)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp ground ginger
• 6 tbsp cold unsalted butter, cubed

Instructions:

1. Preheat oven to 375°F. Toss persimmons, apples, granulated sugar, lemon juice, vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt in a bowl. Spread evenly in a 9-inch pie dish.
2. In another bowl, mix oats, flour, brown sugar, 1/2 tsp ginger, and remaining 1/2 tsp cinnamon. Cut in butter with a pastry cutter (or fingers) until crumbly. Sprinkle over fruit.
3. Bake for 35–40 minutes until topping is golden and fruit bubbles at the edges. Cool 10 minutes before serving.

The persimmons soften into jammy pockets while the ginger-spiced crumble adds a warm, nutty crunch. Tip: For extra texture, swap 1/4 cup flour with chopped pecans in the topping.

Persimmon Tiramisu with Mascarpone

This twist on classic tiramisu swaps coffee for sweet persimmon puree, layering it with airy mascarpone for a dessert that feels both cozy and elegant.

Ingredients

• 2 large ripe Fuyu persimmons, peeled and chopped (about 1 cup puree)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese, room temperature
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 24 ladyfinger cookies
• 1 tbsp cocoa powder, for dusting

Instructions

1. Blend persimmons, granulated sugar, and lemon juice in a food processor until smooth. Set aside.
2. In a large bowl, whip heavy cream to stiff peaks. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture.
3. Quickly dip half the ladyfingers into the persimmon puree (don’t oversoak—just 1–2 seconds per side) and arrange in a single layer in an 8×8″ dish. Spread half the mascarpone mixture over top. Repeat layers with remaining ladyfingers and mascarpone.
4. Cover and chill for at least 4 hours (or overnight). Dust with cocoa powder just before serving.

The persimmon’s honey-like flavor shines against the creamy mascarpone, while the cocoa adds a bittersweet finish that ties it all together.

Tip: For cleaner slices, use a sharp knife dipped in hot water and wiped between cuts.

Persimmon and Coconut Panna Cotta

Silky coconut panna cotta gets a cozy upgrade with sweet persimmon puree—a dreamy dessert that feels fancy but comes together effortlessly.

Ingredients:

• 1 cup heavy cream
• 1 cup full-fat coconut milk
• 1/4 cup granulated sugar
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1 tsp vanilla extract
• 1/2 cup ripe Fuyu persimmon puree (about 2 persimmons)
• Pinch of salt

Instructions:

1. Bloom gelatin: Sprinkle 1 1/2 tsp gelatin over 2 tbsp cold water in a small bowl. Let sit 5 minutes until spongy.
2. Simmer cream: In a saucepan, combine 1 cup heavy cream, 1 cup coconut milk, 1/4 cup sugar, and a pinch of salt. Warm over medium heat, stirring until sugar dissolves (about 3 minutes—do not boil). Remove from heat.
3. Add gelatin: Whisk bloomed gelatin and 1 tsp vanilla into the warm cream mixture until fully dissolved.
4. Layer and chill: Divide 1/2 cup persimmon puree among 4 ramekins, then top with coconut cream. Refrigerate 4+ hours (or overnight) until set.

The magic here? The persimmon layer sinks slightly as it chills, creating a sunset-like swirl when unmolded. Serve straight from the fridge for the creamiest texture.

Tip: For clean unmolding, dip ramekins in hot water for 5 seconds before inverting onto plates.

Persimmon and Pear Galette

This rustic galette is a showstopper with its caramelized fruit and flaky crust—no fancy pie skills required!

Ingredients

• 1 refrigerated pie crust (or homemade, rolled to 12″ diameter)
• 1 large Fuyu persimmon, thinly sliced (about 1 1/2 cups)
• 1 firm pear, thinly sliced (about 1 1/2 cups)
• 3 tbsp granulated sugar, divided
• 1 tbsp cornstarch
• 1/2 tsp cinnamon
• 1 tbsp lemon juice
• 1 tbsp cold unsalted butter, diced
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment. Toss persimmon, pear, 2 tbsp granulated sugar, cornstarch, cinnamon, and lemon juice in a bowl.
2. Assemble: Unroll pie crust onto the baking sheet. Arrange fruit in the center, leaving a 2″ border. Dot with butter. Fold edges over the fruit, pleating as you go.
3. Bake: Brush crust with egg wash, sprinkle with remaining 1 tbsp granulated sugar and turbinado sugar. Bake 30-35 minutes until crust is golden and fruit bubbles.

The magic here? Persimmons stay silky while pears soften just enough—plus, that free-form crust means every slice is charmingly imperfect.

Tip: For extra shine, brush baked galette with warmed apricot jam while still warm.

Persimmon and Pistachio Baklava

This Persimmon and Pistachio Baklava is a sweet, nutty twist on the classic, with juicy persimmons adding a floral depth to every bite.

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 1/2 cups shelled pistachios, finely chopped
• 2 ripe Fuyu persimmons, peeled and diced
• 1/2 cup unsalted butter, melted
• 20 sheets phyllo dough, thawed

1. Preheat oven to 350°F. In a saucepan, combine 1 cup sugar, 1/2 cup water, 1/4 cup honey, and 1 tsp vanilla extract. Simmer for 10 minutes until slightly thickened, then set aside.
2. Mix 1 1/2 cups pistachios, diced persimmons, and 1/2 tsp cinnamon in a bowl.
3. Brush a 9×13″ baking dish with melted butter. Layer 10 phyllo sheets, brushing each with butter. Spread the pistachio-persimmon mix evenly, then top with remaining phyllo, buttering each sheet.
4. Score the baklava into diamonds, then bake for 35–40 minutes until golden and crisp.
5. Pour the cooled syrup over the hot baklava and let soak for 2 hours before serving.

The persimmons keep this baklava surprisingly moist, while the pistachios add a satisfying crunch—no dry layers here!

Tip: For cleaner cuts, chill the baked baklava for 15 minutes before adding the syrup.

Persimmon and Orange Marmalade Tart

This elegant tart balances the honeyed sweetness of persimmons with the bright zing of orange marmalade—perfect for impressing guests or treating yourself to a little luxury.

Ingredients:

• 1 ¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3-4 tbsp ice water
• ½ cup orange marmalade
• 2 ripe Fuyu persimmons, thinly sliced
• 1 tbsp honey
• ½ tsp vanilla extract

Instructions:

1. Make the crust: Pulse flour, ¼ cup sugar, and ½ tsp salt in a food processor. Add butter; pulse until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough clumps. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 375°F. Line crust with parchment and pie weights; bake 15 minutes. Remove weights and bake 5 more minutes until pale gold.
3. Fill & bake: Spread ½ cup marmalade over crust. Arrange persimmon slices in overlapping circles. Drizzle with 1 tbsp honey and ½ tsp vanilla. Bake 20-25 minutes until edges are bubbly and fruit softens.

The magic here? The marmalade caramelizes into a glossy glaze, while the persimmons stay tender—no soggy crust in sight.

Tip: For cleaner slices, let the tart cool completely before serving. The filling sets like a dream!

Persimmon and Cream Cheese Danish

This flaky, fruit-filled Danish is the perfect balance of sweet persimmon and tangy cream cheese—ideal for a lazy weekend brunch or a cozy coffee break.

Ingredients:

• 1 sheet (8 oz) frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 1 ripe Fuyu persimmon, thinly sliced
• 1 tbsp honey
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, 2 tbsp granulated sugar, and 1/2 tsp vanilla until smooth.
3. Unfold puff pastry and cut into 4 equal squares. Spread cream cheese mixture in the center of each, leaving a 1/2-inch border.
4. Arrange persimmon slices over the cream cheese. Drizzle each with 1 tbsp honey, then fold pastry edges inward to create a rustic border.
5. Brush edges with beaten egg and sprinkle with 1 tbsp turbinado sugar. Bake for 20–22 minutes until golden and puffed.

The honey caramelizes the persimmons slightly, adding a warm, jammy contrast to the crisp pastry. Serve warm for the best texture!

Tip: For extra flair, add a pinch of cinnamon to the cream cheese filling.

Conclusion

With 18 luscious persimmon desserts to choose from, there’s something here to satisfy every sweet tooth! Whether you’re baking for the holidays or just craving something special, these recipes are sure to delight. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this roundup. Happy baking!