Peanut Mashed Potato Rolls

Votes: 1

Photo of the dish: Kang Kim

Time: 50 min.
Complexity: easily

A recipe for pastries filled with peanut butter, raspberry jam, or umeboshi, a paste made from dried Japanese plums. The dough was mixed with fluffy mashed potatoes, spread with the filling, and rolled into a roll. The roll was then refrigerated for a while before being cut into pastries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup of ready-made mashed potatoes
Coarse salt
6-8 cups powdered sugar, plus more for sprinkling
1 tbsp. peanut butter with crushed peanuts, room temperature
1/4 cup umeboshi (dried Japanese plum) paste (available at health food stores) or raspberry jam

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Recipes with similar ingredients: mashed potatoes, powdered sugar, Peanut butter, umeboshi paste

Cooking the dish according to the recipe:

In a large bowl, combine the mashed potatoes with 1/4 teaspoon of salt. Add 4 cups of powdered sugar and stir with a wooden spoon.

Add the remaining 2-4 cups of powdered sugar, 1 cup at a time, and mix until the dough is stiff and dry. (The amount of sugar you add will depend on the starch content of the mashed potatoes.) Knead the dough with your hands until smooth.
Dust a large sheet of parchment paper with powdered sugar.

Place the dough on parchment paper and roll it out into a 12 x 14-inch rectangle, ¼ to ¼ inch thick, dusting with powdered sugar if the dough becomes sticky. (If the dough becomes too soft to roll out, freeze it for a few minutes.) Spread the peanut butter evenly over the dough.

Then spread the umeboshi paste into a long, narrow strip, approximately 7.5 cm from one of the long ends. Place in the freezer for 30 minutes.