Persimmon pastries with salted caramel sauce… and a Best Aussie Blog nomination!

To celebrate my entry into Best Australian Blogs 2013 competition, I decided to cook something a bit special. What else do you do? Mum had bought over some persimmons that morning for me to try and I'm still not quite sure whether I like them. They have such a subtle flavour, but taste almost like an apricot or something. Persimmon is a funny little fruit, but it makes a nice tart and goes well with caramel! But anyway, back to business... I'm chuffed to be a nominee in the huge pool of entries for this years Aussie blogs competition, run by the Australian Writers' Centre. There are so many great entrants, so if you've been loving stylepot, be sure to find me on the list (page 4) and place your vote.

What you'll need:
2 ripe persimmon, peeled and sliced thinly
2 sheets frozen puff pastry
Caster sugar, to sprinkle
50ml milk, to brush
1 quantity salted caramel sauce

What to do:
Preheat oven to 180˚C and line a tray with baking paper.

Cut 4 12cm rounds from the pastry, and pair them up so that you have two thicker rounds. Place onto a lined tray.

Prick the centre of both pastry rounds with a fork and layer persimmon slices on top. Brush each pastry with milk and sprinkle generously with sugar. Bake for 30 minutes or until pastry is golden.

Serve with salted caramel sauce and enjoy!