Description
Flaky pastries filled with warm sweet potato purée spiced with cardamom and orange zest, featuring a brown butter crust and sesame seed topping.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 3 tablespoons brown butter, chilled and cubed
- 6–8 tablespoons ice water
- 2 cups mashed sweet potato (from about 2 medium baked or steamed)
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from 1 small orange)
- 1 tablespoon fresh orange juice
- 2 tablespoons tahini
- 1 tablespoon chia seeds
- 1 large egg + 1 tablespoon water (for egg wash)
- 1 tablespoon granulated sugar (for topping)
- 1 teaspoon black sesame seeds
Instructions
- Begin by heating 4 tablespoons of unsalted butter in a skillet over medium heat. Keep an eye on it as the foam subsides—you’re looking for a golden-brown color and a nutty aroma. Once reached, strain the butter and allow it to chill until firm before cubing it.
- In a large mixing bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Add the chilled cubes of cold unsalted butter and the pre-chilled brown butter pieces. Cut them in with a pastry cutter until the mixture resembles pea-sized crumbs. Remember, keeping everything very cold is key for a flaky texture.
- Drizzle in 6–8 tablespoons of ice water, adding just one tablespoon at a time while you toss the mixture gently. You want the dough to come together without becoming tough. Once it does, form it into a ball, split it in half, flatten each into a disk, wrap them in plastic, and refrigerate for at least 1 hour.
- In a bowl, mix 2 cups of mashed sweet potato with ½ cup of packed brown sugar, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cardamom, ¼ teaspoon of ground ginger, ⅛ teaspoon of ground nutmeg, 1 teaspoon of vanilla extract, 1 tablespoon of orange zest, 1 tablespoon of fresh orange juice, 2 tablespoons of tahini, and 1 tablespoon of chia seeds. Chill this mixture while the dough rests.
- Preheat your oven to 400°F. Line two baking sheets with parchment paper. On a lightly floured surface, roll one disk of dough into a rectangle approximately 12 x 10 inches. Cut this into six 5 x 4-inch rectangles. Spoon about 2 tablespoons of the filling onto one half of each rectangle. Brush the edges with water, fold the dough over to create triangles, and press the edges with a fork to seal.
- In a small bowl, whisk together 1 large egg with 1 tablespoon of water. Gently brush the egg wash over each turnover. Then, sprinkle 1 tablespoon of granulated sugar and 1 teaspoon of black sesame seeds on top for added texture and sweetness.
- Place the baking sheet in the oven and bake for 20–23 minutes. Turn the sheet halfway through for even browning. Look for that deep golden color and a toasty smell before taking them out. For an extra crispy bottom, place the sheet on a preheated baking stone or an inverted baking tray.
- For freezing, flash-freeze the assembled turnovers on a tray before transferring them into a storage container. You can then bake from frozen, adding an additional 5–7 minutes to the baking time. To freeze the dough, wrap the disks tightly in plastic and store them for up to 1 month.
Notes
- Brown butter adds nutty aroma and improves crust color.
- Using cold butter and chilling tools ensures a flakier pastry.
- Chilling the dough and filling allows for easier handling and prevents melting butter.
- For a vegan option, substitute the butter with ½ cup coconut oil and use a non-dairy milk wash.
- Freshly grating spices like nutmeg or cardamom enhances flavor complexity compared to pre-ground.
- For maximum texture, the tahini and chia seeds enrich the filling, contributing to creaminess and crunch.
- Variations can include swapping sweet potatoes with pumpkin purée or using lemon zest for a different citrus note.
- Store any cooled turnovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 turnover
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg