dttodot
Culinary Explorer
I was doing my own thing at the farmer's market when BAM 
! I was struck by the sight of these beautiful purple sweet potatoes. And that's when it dawned on me: I needed to share my Purple Sweet Potato Pastries recipe with the world. Prepare for some flaky, sweet, earthy bliss! Let's plunge in! 
Ingredients:
! I was struck by the sight of these beautiful purple sweet potatoes. And that's when it dawned on me: I needed to share my Purple Sweet Potato Pastries recipe with the world. Prepare for some flaky, sweet, earthy bliss! Let's plunge in! Ingredients:
- For the oil skin:
- 44g clarified butter
- 145g all-purpose flour
- 24g powdered sugar
- 55g water
For the oil pastry:
- 60g clarified butter
- 120g cake flour
- 30g purple sweet potato powder
For the filling:
- 24g mung bean paste per pastry, shaped into round balls
- Some egg yolk
- A handful of black sesame seeds
Directions:
- Preheat oven at 375°F (190°C).
- To make the oil skin, put the flour, sugar, and butter in a mixer and mix until a smooth and glossy dough is formed. Put the dough in a bowl, cover with plastic wrap and let rest for 20 minutes.
- To make the oil pastry, put the flour, butter, and sweet potato powder on a clean countertop. With a pastry cutter, cut the butter into the dry ingredients and mix until well combined. Shape the dough into a long strip and divide into 12 equal portions. Shape them into small round balls.
- Lightly press the rested oil skin dough and divide into 12 equal portions. Shape into small round balls.
- Lightly pat the oil skin balls into flat circles and wrap the purple oil pastry balls inside. Let them rest for ten minutes.
- Gently roll each piece into a long strip, then roll it up and let it rest for another 20 minutes. Repeat this process one more time.
- Roll the rested pastry into flat circles. Wrap each circle around a mung bean paste ball. Press flat and use scissors to make 12 cuts around the edges. Gently twist each "petal" sideways to show the filling.
- Place the pastries on a baking sheet and bake for 15 minutes. Brush the center with some egg yolk and sprinkle black sesame seeds. Bake for another 15 minutes.
Feel free to experiment with the presentation or add your own spin to the filling, such as a sprinkling of nuts or a drizzle of honey. These pastries are a delicious way to highlight the distinct flavor and beautiful color of purple sweet potatoes, and I hope they bring as much joy to your kitchen as they do mine! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧
They look amazing! Can't wait to bake a batch! 
Thanks for sharing the recipe! 
I love how vibrant and unique they are. The combination of colors and flavors must make them a real treat for the taste buds. Can't wait to give this recipe a try and add some colorful sweetness to my baking routine! Thanks for sharing! 
