Sweet potato puff pastries

Ingredients:

• 1 cup leftover sweet potato puree
• 3 tablespoons chilled mascarpone cheese
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp vanilla extract
• Premium flour, for dusting
• 2 sheets of puff pastry (one 500g package), defrost according to the instructions on the package
• 1 egg, beaten
• 2 tablespoons of cinnamon sugar
• Special equipment: cookie cutter with a diameter of 7.5 cm.

Preparation:

1. Preheat oven to 220°C. Spray a non-stick baking sheet with cooking spray and set aside.
2. In a medium bowl, combine the sweet potato puree, mascarpone, cinnamon, ginger, and vanilla with a spatula. Set aside.
3. On a lightly floured work surface, roll out the puff pastry into a 25 x 32 cm rectangle. Using a circle cutter, cut 12 circles from the first sheet of dough. Working with one circle at a time, use your fingers to lightly flatten and widen each circle. Spoon 1 teaspoon of sweet potato filling into the center of the circle, brush the edge of the dough with beaten egg, and seal the filling into a semicircle, like a varenyk. Place on the prepared baking sheet.
4. Repeat with the remaining dough circles and half the filling, spacing the puff pastry circles 2.5 cm apart, then cut out 12 circles from the remaining dough and fill them with filling in the same way.
5. Brush the tops of the puff pastry with beaten egg and sprinkle with cinnamon sugar. Use a knife to poke a hole in the center of each puff pastry. Bake until golden brown and crisp, about 15 minutes. Serve hot.