"Schmear" is a term I use for a softened butter spread that I use for cinnamon rolls and other pastries. It replaces the old "melted butter" with sprinkling of sugar, nuts, etc. and serves the same purpose.
Yield: About 8 Pastries
Total Prep-time: 45min.
2 medium (uniform sized) sweet potatoes- either peeled or unpeeled & sliced very thin
1 stick unsalted butter (softened)
1/2 cup finely ground toasted pecans
1/2 t. pure vanilla extract
2 T. corn syrup (preferably dark, but can use light as well.)
3-4 T. brown sugar
1 pkg. Puff pastry (thawed)
1 egg white/ water
***Garnish ideas: Caramel sauce, vanilla ice cream, vanilla sauce, ganache, etc.
Preheat oven to 400F. Grease & sugar a 12 cup muffin pan.
1) Slice the sweet potatoes thin- using either a mandoline slicer, or by hand if you don't have one. Place the sliced potatoes in a glass bowl, cover with cold water, and sprinkle in some salt. Microwave on high for 8-10min. (You just want the slices to be tender- not mushy or soft.) Drain carefully, and place in an ice bath to stop cooking. Set aside.
2) For the "Schmear": Simply stir the pecans, corn syrup, brown sugar, and vanilla into the butter and mix well.
3) On a lightly floured surface, remove one sheet of puff pastry. Roll out the puff pastry to 1/8 thickness. Using a pizza cutter, measure out 2 1/2 in. wide x 12in strips of dough and cut. Separate the strips to give some space in between. Using a spatula, spoon about a teaspoon of the schmear over the length of each strip. Making sure your potato slices have been patted dry using a clean towel (or paper towels), lay slices of potato down the length of each strip so that the upper half of each slice is well above the tops of each strip of dough. (You can either overlap your slices of potato, or lay flat right next to each other.) Fold the bottom half of the strip up- so that the dough covers the bottom half of potato slices, and filling is concealed. Using some egg wash, brush the strip of dough, and then carefully begin to roll the strip of dough, and place the pastry into your prepared muffin pan.
Repeat process until both sheets of puff pastry have been cut and rolled out.
4) Bake the pastries at 400F for 40-45min. (Puff pastry will be golden brown).
Wait only a couple minutes after they come out of the oven, and begin to pop the pastries up out of the tins while they're still hot! (If you wait until they cool all the way, they may be difficult to pull out of the pan due to the caramelization of the sugar!)
These are best served immediately! You can also serve these with a drizzle of caramel, maple syrup, vanilla ice cream, etc.