Description
These Sweet Potato Turnovers are flaky, golden pastries filled with a spiced sweet potato mixture infused with warm spices and citrus notes. The dough is enriched with brown butter for extra depth, and the turnovers are topped with a crunchy sugar and black sesame seed finish. Perfect as a cozy snack or dessert, these turnovers combine the comforting flavors of sweet potato and spices with a crisp, buttery crust.
Ingredients
Scale
Dough Ingredients
- 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
Filling Ingredients
- 2 cups mashed sweet potato (from about 2 medium baked or steamed sweet potatoes)
- 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
Topping Ingredients
- 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. Watch for the foam to subside and the butter to reach a golden-brown color 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. Use a pastry cutter to blend until mixture resembles pea-sized crumbs, keeping everything cold for flakiness.
- Form Dough: Gradually drizzle ice water (6–8 tablespoons) one tablespoon at a time while gently tossing dough until it just comes together. Form into a ball, divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Make Filling: In a bowl, mix mashed sweet potatoes, brown sugar, cinnamon, cardamom, ginger, nutmeg, vanilla extract, orange zest, orange juice, tahini, and chia seeds. Refrigerate while dough rests.
- Roll and Shape: Preheat oven to 400°F. Line baking sheets with parchment paper. On a floured surface, roll one dough disk into a 12 x 10-inch rectangle. Cut into six 5 x 4-inch rectangles. Spoon 2 tablespoons filling on one half, brush edges with water, fold to form triangles, and seal edges 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.
- Bake: Bake turnovers on middle rack for 20–23 minutes, turning sheets halfway through baking until deep golden and toasty. For crispier bottoms, bake on a preheated baking stone or inverted tray.
- Freeze (Optional): Flash-freeze assembled turnovers on a tray, then store in a container. Bake from frozen, adding 5–7 minutes to bake time. Freeze dough disks wrapped in plastic for up to 1 month.
Notes
- Keep all butter and ingredients cold to ensure a flaky pastry crust.
- You can adjust the spice levels of the filling to your taste preference.
- Using a baking stone or inverted tray helps achieve a crispier bottom crust.
- Turnovers can be frozen before or after baking for convenient make-ahead snacks.
- Brush edges with water to help seal the turnovers properly and prevent filling leakage.
