These bites are a little sweet and a little savory. These little bits o’ country and little bits o’ rock and roll are a huge hit with kids. The browned butter gives it a nutty flavor without a nut in sight.
- 2 (14-ounce) packages frozen puff pastry, Dufour preferred, defrosted in the refrigerator no longer than 6 hours
- 2 cups cooked mashed sweet potato (or canned)
- 1 cup (226 grams) unsalted butter
- 6 fresh sage leaves
- 6 thyme sprigs
- ½ block or 4 ounces cream cheese, roughly cut into 1 inch pieces, room temperature
- 4 large eggs
- Scraped beans from 1 vanilla pod
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- ½ cup (60 grams) bread or all-purpose flour
- Line two sheet pans with two layers of parchment paper. Set aside.
- Combine the butter, sage, and thyme in a small saucepan. Cook over medium heat until foamy and light brown. Reduce the heat to low and cook until the butter turns brown, about 15 minutes. (The little bits that fall to the bottom of the pan should be brown, not black). Remove from the heat.
- Place the sweet potato in a large mixing bowl. Strained the brown butter through a fine mesh strainer into the sweet potatoes. Remove the sage leaves from the strainer and crumble into the potatoes. Stir to combine.
- Add the cream cheese and stir to incorporate. Add the first 2 eggs, one at a time, whisking until completely incorporated. Add the vanilla beans, salt, and pepper and mix thoroughly. (The filling may be prepared up to 1 day in advance. Refrigerate until use).
- Sprinkle work surface with half of the flour. Carefully unroll one package of puff pastry. Coat a rolling pin with flour. Begin rolling, moving the dough around and turning it over to prevent sticking, adding additional flour as necessary. Evenly roll until the sheet is about ¼-inch thick. Brush any excess flour off the top.
- Whisk 2 eggs in a small bowl. Cut the puff pastry into 2- by 3-inch strips (for small puffs) or 3 by 4-inch strips (for medium puffs). Brush off any excess flour, then brush the egg wash over the edges. Add 1 to 1½ tablespoons of the sweet potato mixture to the center of the strips. Take a short end and fold it over, pinching the dough around the edges to seal the puff. Using a spatula or your hands, lift the pastry onto the parchment paper. Repeat with the second package of puff pastry and remaining filling.
- Refrigerate uncovered for 45 minutes and up to 3 hours before baking to re-firm the dough.
Preheat oven to 385°F.
- Liberally coat the remaining egg wash over the puff pastry and pop the trays into the oven. Bake until the pastry is burnished warm to dark brown and looks dry and puffy, 20 to 30 minutes. (If removed too soon, the puffs will deflate and be less crunchy). Serve immediately.