Purple Sweet Potato Pastries
Crispy, flaky pastries filled with naturally sweet purple sweet potato. These elegant treats feature a buttery laminated dough that's rolled and folded multiple times to create beautiful layers.
Story
These purple sweet potato pastries showcase the natural beauty and subtle sweetness of this vibrant root vegetable. The lamination process creates dozens of delicate layers that shatter beautifully with each bite.
Ingredients
purple sweet potato
300g
cake flour
200g
unsalted butter
120g (room temperature)
powdered sugar
50g
pinch of salt
1/4 teaspoon
Instructions
1
Prepare the purple sweet potato
Steam the purple sweet potato until completely tender, about 20 minutes. Let cool completely, then pass through a fine sieve to create a smooth puree.
2
Make the buttery base
In a large bowl, combine the cake flour with room-temperature butter. Rub together with your fingers until the mixture resembles coarse cornmeal with no visible lumps of butter.
3
Form the dough
Add the purple sweet potato puree, powdered sugar, and salt to the flour-butter mixture. Stir until a soft, cohesive dough forms. Divide into two portions, flatten into discs, wrap in plastic, and refrigerate for 30 minutes.
4
Laminate the dough
Working with one dough disc at a time on a floured surface, roll into a long rectangle. Fold both edges toward the center (like a letter), then fold in half again. Roll out and repeat the folding 3-4 times. Chill for 15 minutes between each round. This creates the flaky layers.
5
Shape and bake
Roll the laminated dough to 1/2 inch thickness. Cut into circles or rectangles. Place on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20-25 minutes until golden brown and crisp on the edges. Cool slightly before serving.
