Scrumptious bite-size pastry made with nutritious sweet potato or pumpkin filling with touch of cinnamon,a neat variation to the original pastries of peace.
2 cups whole wheat flour( fine ground)
8 ounce low fat cream cheese, at room temperature
4 tablespoon unsalted Organic Grass fed butter, at room temperature
1/4 teaspoon kosher salt
For the filling
1 medium sweet potato,boiled ,peeled and mashed or 1 cup pumpkin puree
2 tablespoon brown sugar or jaggery
1/2 teaspoon ground cinnamon
1 tablespoon Organic grass fed butter
Make the Dough
Sift the flour and salt into a bowl and set aside.
In a stand mixer fitted with the paddle attachment or a food processor or a hand mixer, cream together the butter and cream cheese on medium speed, about 2 minutes. On low speed, mix in the sifted dry ingredients(flour mixture) until just combined. Scrape down the bowl as needed to blend evenly. Wrap the dough tightly and chill until firm, 15–20 minutes.
On a lightly floured surface, roll the dough to an even thickness of 1 inch and fold in thirds, like a letter. Wrap the dough and let it rest for at least 1 hour and up to overnight in the refrigerator.
To make the fillingMelt the butter in a pan ,add the Sweet potato mashed or pumpkin puree and brown sugar/jaggery. Stir and let cook for 2-3 minutes. Mix in the cinnamon.Shape and Bake
Preheat the oven to 375°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
Divide the dough into 4 equal pieces and roll each into a 10-inch round. Spread one-fourth of the filling over each round,then cut each into 16 or fewer wedges depending on the size of the pastry desired. Roll the wedges up starting with the wide end.
In batches, bake until the cookies are a light golden brown, rotating the pans as necessary to bake evenly, 25–30 minutes. Transfer to wire racks and cool completely before serving.