So…it’s been a while. I’ve been sent to the underworld by the MCAT and medical school applications, but now I shall rise again. What’s been dead may never die (I am also sad there is no Game of Thrones tomorrow).
This is really one of those “oops we have a bunch of random shit left over that we don’t want to eat so what to do with them” recipes. We got a pineapple that was overly ripe and was just too sweet to eat alone. Long story short, I decided to make it into desserts.
This pastry is based on the traditional Chinese pineapple pastries (凤梨酥 feng li su), but I thought why not jazz it up with some sweet potatoes, because I can.
Super buttery pastry crust with a sweet, creamy pineapple and sweet potato filling. It’s fun to make and more fun to indulge on and resurrect yourself from responsibilities of adult life.
Pineapple and Sweet Potato Filled Pastries
Makes 36 cute little pastries
- For the pastry
- 3-1/2 cups flour
- 1/3 cup icing sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 3 sticks cold butter, diced
- 4 egg yolks
- For the filling
- 2 pineapples, chopped (about 8 cups)
- 2-1/2 cups mashed sweet potato (about 1.5 large or 3 medium sweet potatoes)
- 1/4 cup sugar or to taste (depending on the sweetness of your pineapple and sweet potatoes)
- a pinch or cinnamon and cloves (optional)
- 1 egg yolk + 1 tbsp milk (for egg wash)
- Prep the sweet potato and pineapple. The sweet potatoes can be roasted in the oven (skin on, 400F for about an hour) or microwaved (poke some holes in them with a fork, wrap with plastic wrap and microwave on high for about 8-9 minutes).
- To make the filling: in a food processor, blend the pineapple, sweet potato, sugar, cinnamon, and cloves together. Then, transfer the mixture to a small saucepan over medium-low heat. Stir the mixture constantly to prevent burning until all the liquid evaporates. The end result should be very gummy, kind of like lemon curd. Remove from heat and let the mixture cool, then store in the fridge to chill.
- To make the pastry: in a big bowl, sift together the flour, icing sugar, cornstarch, and salt. Then knead the butter into the dry ingredients by hand until it resembles wet sand (I know this sounds weird but trust me it’ll come together). Add the egg yolks and knead until the dough becomes a smooth ball. Be careful not to overwork the dough.
- Preheat your oven to 350F. Divide the pastry dough into 12 equal portions. Roll each portion out to about 1/4″ thick. Evenly divide the filling among the pastry sheets. Fold the pastry and shape into whatever shape you want as long as it closes the filling it. I went with rectangles but little balls will be just as cute.
- Score the top of each pastry with diagonal cuts (like a pineapple!) and brush with egg wash.
- Bake for 15-17 minutes on the middle rack. Then broil for 3-4 minutes to let these babies get GBD (#goldenbrown&delicous) on top. Let cool on the baking sheet (or not if you’re a hungry fuck like me) and enjoy!