Delicious sweet potato cake

Ingredients: sweet potato puff pastry, condensed milk, light cream, eggs

Wash the sweet potatoes and steam them in a steamer.

Peel the sweet potatoes, put the flesh into a bowl, and mash it with the back of a spoon.

Add appropriate amount of whipping cream to the sweet potato puree in small amounts and stir evenly.

Add condensed milk and mix well.

Make a more delicate sweet potato filling.

Fit a piping bag with a nozzle and put the sweet potato filling into the piping bag for later use.

Divide the pastry into squares of equal size, I cut them about 8cm square.

Pipe the sweet potato filling diagonally onto the puff pastry.

Wrap the upper right and lower left corners of the puff pastry around the sweet potato filling, and glue the two corners with egg wash.

Arrange all puff pastry and fillings on baking sheet.

Brush the surface of the wrapped sweet potato crisps with egg wash and sprinkle with some sesame seeds.

Preheat the oven to 200°, put in the prepared sweet potato crisps, and cook for about 25 minutes, until the surface is golden brown.

Crispy and fragrant~~~

Overview