Imagine biting into a golden, flaky pastry that melts in your mouth, revealing a luscious sweet potato filling that transports you straight to the sun-drenched kitchens of Spain. Pastissets de Boniato are not just another dessert – they're a culinary journey that combines the earthy sweetness of sweet potatoes with delicate spices and a delightful crispy texture. Whether you're a baking enthusiast or a curious food lover, this recipe promises to unlock a world of flavor that will have your taste buds dancing with joy!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Spanish
Serves: 12 pastries
Ingredients
- 2 cups sweet potato, cooked and mashed
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 egg, beaten
- Powdered sugar for dusting
Instructions
- Begin by preparing the sweet potatoes. Peel and chop 2 cups of sweet potatoes and boil them in a pot of salted water until tender, about 15-20 minutes. Drain and allow to cool slightly before mashing until smooth.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the mashed sweet potatoes, 1 cup of all-purpose flour, 1/2 cup of sugar, 1/4 cup of olive oil, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. Mix well until all ingredients are fully incorporated and form a smooth dough.
- Take the beaten egg and add it to the dough mixture, stirring until the egg is well blended into the dough.
- Dust your work surface with a little flour to prevent sticking. Take a portion of the dough and roll it out to about 1/4 inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 3-4 inches in diameter.
- Place a tablespoon of the sweet potato filling in the center of each dough circle. Be careful not to overfill, as this can cause the pastries to burst while baking.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, and use a fork to crimp the edges for an extra secure seal and decorative touch.
- Repeat the rolling and filling process until all the dough and filling are used up.
- Arrange the filled pastries on the prepared baking sheet, leaving space between each one to allow for expansion during baking.
- Brush the tops of the pastries lightly with olive oil to encourage browning while baking.
- Bake in the preheated oven for 25-30 minutes, or until the pastries are golden brown and cooked through.
- Once baked, remove the pastries from the oven and allow them to cool on a wire rack for about 10 minutes.
- Before serving, dust the pastries with powdered sugar for a sweet finishing touch. Enjoy your delicious Pastissets de Boniato!
Tips
- Sweet Potato Selection: Choose smooth, firm sweet potatoes with vibrant orange flesh for the most flavorful filling.
- Dough Consistency: If the dough feels too sticky, add a little more flour. If it's too dry, incorporate a small amount of olive oil.
- Sealing Technique: Use a fork to crimp the edges of your pastries, ensuring a tight seal that prevents filling from leaking during baking.
- Even Baking: Rotate your baking sheet halfway through cooking to ensure uniform golden-brown color.
- Cooling is Crucial: Allow the pastries to cool slightly before dusting with powdered sugar to prevent the sugar from melting completely.
- Storage Tip: These pastries can be stored in an airtight container for up to 3 days, making them perfect for preparing in advance.
- Serving Suggestion: Pair with a cup of Spanish hot chocolate or a light coffee for an authentic experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
