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Preheat oven to 400° degrees F. and line your baking sheet with parchment paper. Peel the persimmons and slice them into 1/4″ thick. Place them into a large bowl. Combine sugar, cinnamon, and vanilla, and set aside.
Place 1 sheet of the chilled puff pastry on a baking sheet, and place about 5 persimmon slices down the center (try not to include too much of its sugary filling).
Cut a slit 1″ away from the corner edge with a knife and bring over the other corner of the puff pastry. Slide this into the slit of the dough. Tuck both ends to the sides and underneath the pastry. If it doesn’t reach underneath, that’s okay, tuck to the sides and press the ends to the rest of the dough.
Brush egg wash over the tops and sides, and place them into the oven for 15 minutes to bake. After 15 minutes turn your oven up to 425° degrees F. and bake for another 15 minutes, rotating every 5 minutes in between until the edges are golden. Once done baking, remove it from the oven and set it to cool off for 15-20 minutes before adding your toppings.
Make sure your dough is completely cooled off before sprinkling some powdered sugar and your condensed milk over the tops. Get ready to Enjoy!

Remove puff pastry from the freezer, keep it in its packaging, and thaw out at room temperature for at least 40 minutes before you start. Puff pastry should be cold and chilled good enough to be bendable. If they have defrosted to a point where it’s too flexible, place them back into the freezer to firm them up. You should handle your puff pastry when it’s cold and firm.

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

Keywords: danish, puff pastry, holiday cooking, thanksgiving, persimmon, apple danish