Description
These Sweet Potato Turnovers are flaky, golden pastries filled with a spiced, creamy sweet potato mixture enhanced with hints of cinnamon, cardamom, and fresh orange. Featuring a buttery crust made with a combination of cold unsalted butter and nutty brown butter, these turnovers offer a perfect balance of sweet and aromatic flavors, complemented by a crunchy topping of black sesame seeds and sugar. Ideal for a cozy autumn treat or festive brunch, they can be baked fresh or frozen for later enjoyment.
Ingredients
Dough
- 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
Sweet Potato Filling
- 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
- â…› 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
Egg Wash and Topping
- 1 large egg + 1 tablespoon water (for egg wash)
- 1 tablespoon granulated sugar (for topping)
- 1 teaspoon black sesame seeds
Instructions
- Make Brown Butter: Heat 4 tablespoons unsalted butter in a skillet over medium heat until the foam subsides and it turns golden brown with a nutty aroma. Strain and chill until firm, then cube.
- Prepare Dough: In a large bowl, whisk together flour, salt, and sugar. Add cold unsalted butter and chilled brown butter cubes, cutting them in with a pastry cutter until the mixture resembles pea-sized crumbs. Keep ingredients cold for a flaky texture.
- Form Dough: Slowly add ice water, one tablespoon at a time, gently tossing until the dough just comes together. Form into a ball, divide in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Make Filling: Combine mashed sweet potatoes, brown sugar, cinnamon, cardamom, ginger, nutmeg, vanilla, orange zest, orange juice, tahini, and chia seeds in a bowl. Chill while dough rests.
- Shape Turnovers: Preheat oven to 400°F and line baking sheets with parchment paper. Roll one dough disk into a 12 x 10-inch rectangle on a floured surface; cut into six 5 x 4-inch rectangles. Spoon 2 tablespoons filling on half of each, brush edges with water, fold over to form triangles, and seal with a fork.
- Apply Egg Wash and Toppings: Whisk egg with water and brush over turnovers. Sprinkle granulated sugar and black sesame seeds on top for texture and sweetness.
- Bake: Bake for 20–23 minutes on the middle rack, rotating the sheet halfway through for even browning. Turnovers should be deep golden and fragrant. For a crispier bottom, bake on a preheated baking stone or inverted tray.
- Freeze and Store: To freeze assembled turnovers, flash-freeze on a tray then transfer to a container; bake from frozen adding 5–7 minutes to baking time. Dough disks can be wrapped tightly and frozen up to 1 month.
Notes
- Keeping butter and water cold is essential for a flaky pastry.
- You can substitute tahini with almond or sunflower seed butter if preferred.
- Flash freezing the turnovers before storage prevents them from sticking together.
- Adjust the amount of spices to your taste preference.
- Use parchment paper to prevent sticking during baking.
