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Hi, this is Susie Fishbein from kosherbydesignblog.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt Masbia will include a collection of 50 Tzimmes recipes from some of the best known names in Jewish cooking, including my own. That’s for any donation, and every donation counts!
Tzimmes Puffs
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 18 puffs
Ingredients:
- 18 puff pastry squares or 1 (17.5-ounce) box frozen puff pastry sheets, defrosted according to package directions
- 1½ cups firmly packed sweet potatoes, from a 28-ounce can, drained
- 1 cup frozen carrot coins or frozen baby carrots
- ¼ cup whole berry cranberry sauce
- 1 (8-ounce) can crushed pineapple, drained
- 2 tablespoons all-purpose flour
- 2 tablespoons dark-brown sugar
Preparation:
Preheat oven to 400˚F. Spray muffin tins with nonstick cooking spray. Set aside.
Lay out the puff pastry squares on a work surface or cut each puff pastry sheet into 9 equal squares to total 18 squares.
Empty the drained sweet potatoes into a medium bowl. Mash with the back of a fork. Combine with the carrots, cranberry sauce, crushed pineapple, flour, and brown sugar. Toss to combine.
Place a heaping tablespoon of filling into the center of each pastry square.
Moisten the edges of each square with water. Gently stretch the dough and pull the two sets of opposite corners so they almost meet in the center, leaving some of the filling visible. Let all four triangular tips flop over; they will open slightly as they bake.
Place each puff pastry packet into the cup of a muffin tin.
Bake, uncovered for 20–25 minutes, until puffed and golden. Serve warm.