Sweet potato puff pastries
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Serving size: 1 of 12 servings
Calories 268, total fat 18 G., saturated fats 5 G., proteins 4 G., carbohydrates 23 G., fiber 1 G., cholesterol 17 mg, sodium 126 mg, sugar 3 G.
Serving size: 1 of 12 servings
Calories 268, total fat 18 G., saturated fats 5 G., proteins 4 G., carbohydrates 23 G., fiber 1 G., cholesterol 17 mg, sodium 126 mg, sugar 3 G.
If your family didn't get a warm reception to healthy sweet potato mash, make something from the leftovers that's sure to please everyone. Mix the mashed potatoes with mascarpone cheese, cinnamon, and vanilla to create a delicious filling for crispy puff pastry. Fill store-bought puff pastry with the filling, bake mini puff pastry rolls, and serve sprinkled with cinnamon sugar. You'll be surprised how quickly these puff pastries will fly off the table.
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.
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 leftover sweet potato puree
- 3 tablespoons chilled mascarpone cheese
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp vanilla extract
- Premium flour, for dusting
- 2 sheets of puff pastry (one 500g package), defrost according to the instructions on the package
- 1 egg, beaten
- 2 tablespoons of cinnamon sugar
- Special equipment: cookie cutter with a diameter of 7.5 cm.
We recommend
Recipes with similar ingredients: puff pastry, eggs, vanilla extract, sweet potato, mascarpone cheese, ground ginger, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 220°C. Spray a non-stick baking sheet with cooking spray and set aside.
- In a medium bowl, combine the sweet potato puree, mascarpone, cinnamon, ginger, and vanilla with a spatula. Set aside.
- On a lightly floured work surface, roll out the puff pastry into a 25 x 32 cm rectangle. Using a circle cutter, cut 12 circles from the first sheet of dough. Working with one circle at a time, use your fingers to lightly flatten and widen each circle. Spoon 1 teaspoon of sweet potato filling into the center of the circle, brush the edge of the dough with beaten egg, and seal the filling into a semicircle, like a varenyk. Place on the prepared baking sheet.
- Repeat with the remaining dough circles and half the filling, spacing the puff pastry circles 2.5 cm apart, then cut out 12 circles from the remaining dough and fill them with filling in the same way.
- Brush the tops of the puff pastry with beaten egg and sprinkle with cinnamon sugar. Use a knife to poke a hole in the center of each puff pastry. Bake until golden brown and crisp, about 15 minutes. Serve hot.
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